Storage stability of a commercial hen egg yolk powder in dry and intermediate-moisture food matrices

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 36, 2013, Pages 8676-8686

  Rao, Qinchun ^a   Fisher, Mary Catherine ^a   Guo, Mufan ^a   Labuza, Theodore P ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

disulfide bond interaction; egg white; egg yolk; high protein nutrition bars; intermediate moisture food; lipid oxidation; Maillard reaction; protein aggregation; storage stability; water activity

Indexed keywords

DISULFIDE BONDS; EGG WHITE; EGG YOLKS; INTERMEDIATE-MOISTURE FOODS; LIPID OXIDATION; MAILLARD REACTION; PROTEIN AGGREGATION; STORAGE STABILITY; WATER ACTIVITY;

CHEMICAL REACTIONS; COVALENT BONDS; GLYCOSYLATION; HARDENING; MOISTURE; NUTRITION; PROTEINS; REACTION INTERMEDIATES; STABILITY;

FOOD STORAGE;

DISULFIDE; GLUCOSE; GLYCEROL; SWEETENING AGENT; WATER;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DESICCATION; DRUG STABILITY; EGG YOLK; FEMALE; FOOD PRESERVATION; GLYCATION; LIPID PEROXIDATION; METHODOLOGY; PROTEIN INTAKE; TEMPERATURE;

ANIMALS; CHICKENS; DESICCATION; DIETARY PROTEINS; DISULFIDES; DRUG STABILITY; EGG YOLK; FEMALE; FOOD PRESERVATION; FOOD, PRESERVED; GLUCOSE; GLYCEROL; LIPID PEROXIDATION; MAILLARD REACTION; SWEETENING AGENTS; TEMPERATURE; WATER;

EID: 84884251647     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf402631y     Document Type: Article

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