THE PHYSICAL AND FUNCTIONAL PROPERTIES OF LYOPHILIZED WHOLE EGG, YOLK, AND WHITE

被引：0
|
作者：
ROLFES, T
CLEMENTS, P
WINTER, AR
机构：
来源：
FOOD TECHNOLOGY | 1955年 / 9卷 / 11期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：569 / 572
页数：4
相关论文
共 50 条
  • [31] Physico-chemical and functional properties of microfluidized egg yolk
    Suhag, Rajat
    Dhiman, Atul
    Thakur, Dhruv
    Kumar, Anit
    Upadhyay, Ashutosh
    JOURNAL OF FOOD ENGINEERING, 2021, 294
  • [32] The replacement of fresh egg yolk by lyophilized egg yolk in Tris-base extender in cryopreserved Boer and Saanen semen
    Intawicha, Payungsuk
    Moonmanee, Tossapol
    Saengwong, Sureeporn
    Lumsangkul, Chompunut
    Liao, Yu-Jing
    Inyawilert, Wilasinee
    REPRODUCTION IN DOMESTIC ANIMALS, 2022, 57 (08) : 928 - 935
  • [33] YOLK INHIBITION OF LYSOZYME IN EGG WHITE
    GALYEAN, RD
    COTTERILL, OJ
    CUNNINGHAM, FE
    POULTRY SCIENCE, 1971, 50 (05) : 1578 - +
  • [34] Tetracyclines and their metabolites in egg white and yolk
    Georg Zurhelle
    M. Petz
    Erika Müller-Seitz
    Eike Siewert
    Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 1999, 208 : 299 - 300
  • [35] Tetracyclines and their metabolites in egg white and yolk
    Zurhelle, G
    Petz, M
    Müller-Seitz, E
    Siewert, E
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1999, 208 (04): : 299 - 300
  • [36] INFLUENCE OF YOLK ON EGG WHITE LYSOZYME
    CUNNINGHAM, FE
    POULTRY SCIENCE, 1970, 49 (05) : 1378 - +
  • [37] INFLUENCE OF YOLK ON EGG WHITE LYSOZYME
    CUNNINGHAM, FE
    COTTERILL, OJ
    POULTRY SCIENCE, 1971, 50 (04) : 1013 - +
  • [38] DETECTION AND IDENTIFICATION OF SALMONELLA FROM DRIED WHOLE EGG DRIED EGG YOLK AND DRIED EGG WHITE - REPORT OF A COLLABORATIVE STUDY
    POELMA, PL
    JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1967, 50 (04): : 753 - &
  • [39] Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates
    Li, Xin
    Wang, Yue-Meng
    Sun, Cheng-Feng
    Lv, Jian-Hao
    Yang, Yan-Jun
    FOODS, 2021, 10 (09)
  • [40] Transfer of the coccidiostats monensin and lasalocid from feed at cross-contamination levels to whole egg, egg white and egg yolk
    Vandenberge, V.
    Delezie, E.
    Huyghebaert, G.
    Delahaut, P.
    Pierret, G.
    De Backer, P.
    Croubels, S.
    Daeseleire, E.
    FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2012, 29 (12): : 1881 - 1892
12345