FUNCTIONAL-PROPERTIES OF FREEZE-CONCENTRATED EGG-WHITE FOAM AND ITS APPLICATIONS FOR FOOD-PROCESSING

被引：6

作者：

KUMENO, K

KURIMOTO, K

NAKAHAMA, N

WATANABE, M

机构：

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1994年 / 58卷 / 03期

关键词：

D O I：

10.1271/bbb.58.447

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Commercially available egg white was freeze-concentrated using bacterial ice nuclei, which improved its foaming properties. Baked meringue, angel cake, snow-jelly, and marshmallow were prepared using freeze-concentrated egg white foam and their physical properties were evaluated. We concluded that freeze-concentrated egg white can be used to make some foam foods.

引用

页码：447 / 450

页数：4

共 15 条

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