Composition, solubility and emulsifying properties of granules and plasma of egg yolk
- Author
- ANTON, M1 ; GANDEMER, G1
[1] Institut National de la Recherche Agronomique, Laboratoire d'Etude des Interactions des Molecules Alimentaires, Groupe Lipides - Flaveur, rue de la Géraudière, BP 71627, 44316 NANTES, France - Source
Journal of food science. 1997, Vol 62, Num 3, pp 484-487 ; ref : 35 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Application Composition chimique Facteur milieu Force ionique Fractionnement Hydrosolubilité Jaune oeuf Modificateur texture Pouvoir émulsifiant Valorisation Additif alimentaire Propriété physicochimique Propriété technologique
- Keyword (en)
- Application Chemical composition Environmental factor Ionic strength Fractionation Water solubility Egg yolk Textural agent Emulsifying power Upgrading Food additive Physicochemical properties Technological properties
- Keyword (es)
- Aplicación Composición química Factor medio Fuerza iónica Fraccionamiento Hidrosolubilidad Yema de huevo Modificador textura Poder emulsificante Valorización Aditivo alimentario Propiedad fisicoquímica Propiedad tecnológica
- 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
- 2689636
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
10.1111/j.1365-2621.1997.tb04411.x 
https://dx.doi.org/10.1111/j.1365-2621.1997.tb04411.x
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