Effect of storage conditions of egg on rheological properties of liquid whole egg
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چکیده
منابع مشابه
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15 صفحه اولFunctional and rheological properties of liquid whole egg after pulsed electric field treatment
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متن کاملthe effect of explicit teaching of metacognitive vocabulary learning strategies on recall and retention of idioms
چکیده ندارد.
15 صفحه اولOhmic processing of liquid whole egg, white egg and yolk
The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature through to pasteurization temperature (19 – 60°C)...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2011
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-011-0509-7