Storage of shell eggs influences the albumen gelling properties
- Other title
- L'entreposage des oeufs coquilles influence les propriétés gélifiantes de l'albumen (fr)
- Author
- HAMMERSHØJ, M1 ; LARSEN, L. B1 ; ANDERSEN, A. B2 ; QVIST, K. B2
[1] Danish Institute of Agricultural Sciences, Department of Animal Product Quality P.O. Box 50, 8830 Tjele, Denmark
[2] The Royal Veterinary-and Agricultural University, Department of Dairy and Food Science., 1958 Frederiksberg, Denmark - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2002, Vol 35, Num 1, pp 62-69 ; Table ; ref : 32 ref
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Albumen Durée conservation Dénaturation thermique Entreposage Gélifiant Gélification Modification chimique Oeuf Ovalbumine Propriété rhéologique Température Conservation aliment Ovoproduit Protéine
- Keyword (en)
- Endosperm Shelf life Thermal denaturation Warehousing Gelling agent Gelation Chemical modification Egg Ovalbumin Rheological properties Temperature Food preservation Egg product Protein
- Keyword (es)
- Albumen Tiempo conservación Desnaturalización térmica Almacenamiento Gelificante Gelificación Modificación química Huevo Ovalbúmina Propiedad rheológica Temperatura Conservación alimento Ovoproducto Proteína
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B07 Egg and egg product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13539047
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1006/fstl.2001.0811 
https://dx.doi.org/10.1006/fstl.2001.0811
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