Effect of glucose treatment on texture and colour of pidan white during storage

Journal of Food Science and Technology

Volumn 51, Issue 4, 2014, Pages 729-735

  Ganesan, Palanivel ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Browning; Colour; Egg white; Glucose; Pidan; Texture

Indexed keywords

ADHESIVES; ALKALINITY; COLOR; FOOD STORAGE; TEXTURES;

BROWNING; BROWNING INTENSITIES; EGG WHITE; FREE AMINO GROUPS; MAILLARD REACTION; PIDAN; STORAGE TIME; TEXTURAL PROPERTIES;

GLUCOSE;

EID: 84899113255     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0555-1     Document Type: Article

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