Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues

Journal of Food Engineering

Volumn 108, Issue 3, 2012, Pages 453-462

  Licciardello, Fabio ^b   Frisullo, Pierangelo ^a   Laverse, Janine ^a   Muratore, Giuseppe ^b   Del Nobile, Matteo Alessandro ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF CATANIA   (Italy)

Author keywords

Egg white; Food microstructure; Mechanical properties; Meringues; X ray microtomography

Indexed keywords

3D MICROSTRUCTURES; COMPRESSION TESTS; EGG WHITE; FOOD MICROSTRUCTURE; MECHANICAL PERFORMANCE; MERINGUES; MICRO-STRUCTURAL; MICROSTRUCTURAL ANALYSIS; MICROSTRUCTURAL PARAMETERS; OVERALL QUALITY; STABLE FOAMS; SUGAR CONCENTRATION; X RAY MICROTOMOGRAPHY;

CHEMICAL CONTAMINATION; CHEMICAL PROPERTIES; CITRIC ACID; COMPRESSION TESTING; MICROSTRUCTURE; SUGARS; SURFACE ACTIVE AGENTS; THREE DIMENSIONAL; X RAYS;

MECHANICAL PROPERTIES;

EID: 80054909860     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.08.021     Document Type: Article

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