منابع مشابه
Thermal aggregation of egg white proteins as affected by saccharides
Thermal characteristics of egg white proteins (EWP) may differ in the presence of saccharides. Therefore, the influence of saccharides including carboxymethyl cellulose (CMC), pectin, sucrose and maltodextrin and heating time on physicochemical characteristics of EWP as a whole were studied. Investigation of Heat Coagulation Time (HCT), solubility, turbidity and protein secondary structure of h...
متن کاملcontrol of the optical properties of nanoparticles by laser fields
در این پایان نامه، درهمتنیدگی بین یک سیستم نقطه کوانتومی دوگانه(مولکول نقطه کوانتومی) و میدان مورد مطالعه قرار گرفته است. از آنتروپی ون نیومن به عنوان ابزاری برای بررسی درهمتنیدگی بین اتم و میدان استفاده شده و تاثیر پارامترهای مختلف، نظیر تونل زنی(که توسط تغییر ولتاژ ایجاد می شود)، شدت میدان و نسبت دو گسیل خودبخودی بر رفتار درجه درهمتنیدگی سیستم بررسی شده اشت.با تغییر هر یک از این پارامترها، در...
15 صفحه اولFunctional and rheological properties of liquid whole egg after pulsed electric field treatment
The aim of the work was determination of functional and rheological properties of liquid whole egg (LWE) after pulsed electric field (PEF) treatment. LWE was obtained from eggs of 27 weeks old layer hens Tetra SL. Parameters of PEF treatment were chosen according earlier experiment results where significant reduction of microflora was observed (32,89 kV/cm and 20, 60, 100 pulses). It was conclu...
متن کاملOhmic 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)...
متن کاملEffects of Red Bean (Vigna angularis) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat Treatment
Fractioning and/or preheating treatment on the rheological properties of myofibrillar protein (MP) gels induced by microbial transglutaminase (MTG) has been reported that they may improve the functional properties. However, the optimum condition was varied depending on the experimental factors. This study was to evaluate the effect of red bean protein isolate (RBPI) on the rheological propertie...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2019
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-019-04119-4