Effect of spray-drying and storage conditions on the physical and functional properties of standard and n-3 enriched egg yolk powders

Journal of Food Engineering

Volumn 154, Issue , 2015, Pages 58-68

  Rannou, C ^a   Queveau, D ^a   Beaumal, V ^b   David Briand, E ^b   Le Borgne, C ^b   Meynier, A ^b   Anton, M ^b   Prost, C ^a   Schuck, P ^c   Loisel, C ^a  

^a LUNAM UNIVERSITÉ   (France)

^b INRA   (France)

^c UMR1253   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; FOOD STORAGE; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; POWDERS; SPRAY DRYING;

EGG YOLK POWDERS; EMULSIFYING PROPERTY; FUNCTIONAL PROPERTIES; INDUSTRIAL PRODUCTION; OVERALL PROPERTIES; STORAGE CONDITION; STORAGE TEMPERATURES; WATER ACTIVITY;

DRYING;

EID: 84921993405     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.11.002     Document Type: Article

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