foaming conditions of the red beet (beta vulgaris l) puree were optimized using response surface methodology (rsm) with respect to arabic gum concentrations (0.01 – 0.4% w/w), red beet puree (40 _ 60% w/w),egg white concentration( 5 _ 15% w/w) and whipping time (3 – 9 min) for minimum foam density and foam drainage volume as response variables. foams were prepared from various pulp concentratio...

abstract: this paper presents the results of studies concerned with the preparation of fresh food foams based on egg white and various hydrocolloids including iranian gum tragacanth, guar and xanthan gums at different concentrations (0.002-0.040% w/w). the basic physical parameters of the obtained foams such as overrun, stability and morphology of gas bubbles were measured. viscosity measuremen...

Egg white is an important contributor to the protection of eggs against bacterial contaminations during the first half of incubation (day zero to 12), prior to the egg white transfer into the amniotic fluid to be orally absorbed by the embryo. This protective system relies on an arsenal of antimicrobial proteins and on intrinsic physicochemical properties that are generally unfavorable for bact...

ABSTRACT: This paper presents the results of studies concerned with the preparation of fresh food foams based on egg white and various hydrocolloids including Iranian gum tragacanth, guar and xanthan gums at different concentrations (0.002-0.040% w/w). The basic physical parameters of the obtained foams such as overrun, stability and morphology of gas bubbles were measured. Viscosity measuremen...

introduction: diagnosing and treating diseases associated with amyloid fibers remain a great challenge despite of intensive research carried out. one important approach in the development of therapeutics is the use of herbal extracts which are rich in aromatic small molecules. cinnamomum verum extract (ce) contains proanthocyanidin and cinnamaldehyde, which have been suggested to be capable of ...

zyme (LY) are the major allergens for patients with egg allergy.2・5-7) OA, OT, OM, and LY constitute 51, 12, 11, and 3.5weight%, respectively, of the total protein in egg white.S) Some groups reported that OM plays a more important role in the pathogenesis of allergic reactions to egg white than other egg white proteins.9・'O} OM is a highly soluble glycoprotein with a molecular weight of 28,OOO...