Effect of high pressure treatment on the physicochemical and functional properties of egg yolk
- Author
- WEI YAN1 2 ; LIWEN QIAO1 2 ; XIAOHONG GU1 ; JUNHUA LI1 2 ; RONGRONG XU2 ; MIAO WANG1 2 ; REUHS, Brad3 ; YANJUN YANG2
[1] State Key Laboratory of Food Science and Technology, Wuxi 214122, Jiangsu, China
[2] School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
[3] Department of Food Science, Purdue University, West Lafayette, IN 47907-2009, United States - Source
European food research & technology (Print). 2010, Vol 231, Num 3, pp 371-377, 7 p ; ref : 30 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Egg yolk Functional property High-pressure Physicochemical property
- Keyword (fr)
- Haute pression Jaune oeuf Propriété physicochimique Ovoproduit Traitement physique
- Keyword (en)
- High pressure Egg yolk Physicochemical properties Egg product Physical dressing
- Keyword (es)
- Alta presión Yema de huevo Propiedad fisicoquímica Ovoproducto Procesamiento físico
- 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
- 22943460
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
10.1007/s00217-010-1286-7 
https://dx.doi.org/10.1007/s00217-010-1286-7
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