Storage stability of hen egg white powders in three protein/water dough model systems

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1087-1094

  Rao, Qinchun ^a   Rocca Smith, Jeancarlo R ^b   Labuza, Theodore P ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

Disulfide interaction; Hen egg white; High protein nutrition bar; Intermediate moisture food; Maillard reaction; Mould growth; Protein aggregation; Protein hydrolysates; Storage stability; Water activity

Indexed keywords

DISULFIDE INTERACTIONS; HEN EGG; HIGH PROTEIN NUTRITION BAR; INTERMEDIATE-MOISTURE FOODS; MAILLARD REACTION; MOULD GROWTH; PROTEIN AGGREGATION; PROTEIN HYDROLYSATE; STORAGE STABILITY; WATER ACTIVITY;

CHEMICAL REACTIONS; ENZYMATIC HYDROLYSIS; GLYCOSYLATION; HARDNESS; MOISTURE; MOLDS; NUTRITION; POWDERS; PROTEINS;

FOOD STORAGE;

EGG WHITE; PROTEIN HYDROLYSATE;

ARTICLE; DOUGH; FLUORESCENCE ANALYSIS; FOOD; FOOD PROCESSING; FOOD STORAGE; FUNGUS GROWTH; GLYCATION; HARDNESS; HEN; INTERMEDIATE MOISTURE FOOD; MOULD; NONHUMAN; PHYSICAL CHEMISTRY; POWDER; PROCESS MODEL; STORAGE TEMPERATURE;

ANIMALS; CHICKENS; EGG WHITE; FOOD STORAGE; KINETICS; MAILLARD REACTION; MODELS, BIOLOGICAL; POWDERS; PROTEIN HYDROLYSATES; PROTEIN STABILITY; TEMPERATURE; WATER;

EID: 84873726941     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.082     Document Type: Article

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