Evaluation of the stability of whipped egg white

Czech Journal of Food Sciences

Volumn 30, Issue 5, 2012, Pages 412-420

  Radványi, Dalma ^a   Juhász, Réka ^a   Németh, Csaba ^b   Suhajda, Ágnes ^c   Balla, Csaba ^b   Barta, József ^a  

^a Department of Food Preservation ^*  (Poland)

^b Operációkutatás és Aktuáriustudományok Tanszék docense   (Hungary)

^c BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

Author keywords

Egg white foam; Foam stability; Heat treatment; Rheology; Texture

Indexed keywords

ADHESIVES; FOOD ADDITIVES; HEAT TREATMENT; LIQUIDS; RHEOLOGY; SUGAR (SUCROSE); TEMPERATURE; TEXTURES;

EGG WHITE FOAMS; FOAM STABILITY; FRUCTO-OLIGOSACCHARIDES; LOW TEMPERATURES; ORGANOLEPTIC PROPERTIES; ROTATIONAL VISCOMETER; STORAGE STABILITY; TEXTURE PROFILE ANALYSIS;

STABILITY;

CASSIOPE MERTENSIANA;

EID: 84866468864     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/258/2011-cjfs     Document Type: Article

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