EFFECT OF GLUCOSE REMOVAL ON STORAGE STABILITY OF EGG YOLK SOLIDS

被引：0
|
作者：
PAUL, P
SYMONDS, H
VAROZZA, A
STEWART, GF
机构：
来源：
FOOD TECHNOLOGY | 1957年 / 11卷 / 10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：494 / 498
页数：5
相关论文
共 50 条
  • [1] Research on Storage Stability of Egg Yolk Lecithin Microcapsules
    Tang H.
    Chen Y.
    Li H.
    Zhang J.
    Xiao C.
    Ren F.
    Chen L.
    Cheng Y.
    Journal of Chinese Institute of Food Science and Technology, 2020, 20 (09): : 166 - 172
  • [2] EFFECT OF LIGHT ON COLOR OF EGG-YOLK SOLIDS
    MUGLER, DJ
    CUNNIGHA.FE
    POULTRY SCIENCE, 1971, 50 (06) : 1890 - &
  • [3] Effect of dietary thyme on the oxidative stability of egg yolk
    Botsoglou, NA
    Yannakopoulos, AL
    Fletouris, DJ
    TserveniGoussi, AS
    Fortomaris, PD
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (10) : 3711 - 3716
  • [4] CO-DRIED CARBOHYDRATES EFFECT ON PERFORMANCE OF EGG YOLK SOLIDS
    SCHULTZ, JR
    SNYDER, HE
    FORSYTHE, RH
    JOURNAL OF FOOD SCIENCE, 1968, 33 (05) : 507 - &
  • [5] Storage stability of an egg yolk cream formulation: texture and microbiological assessment
    Fundo, Joana F.
    Quintas, Mafalda A. C.
    Brandao, Teresa R. S.
    Silva, Cristina L. M.
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2008, 88 (06) : 1068 - 1073
  • [6] Oxidative Stability of Egg Yolk
    Eratak, S.
    Bayram, G. Guvenc
    Semen, Z.
    Cabuk, M.
    BRAZILIAN JOURNAL OF POULTRY SCIENCE, 2023, 25 (04)
  • [7] IMPROVEMENT IN FLOW PROPERTIES OF EGG YOLK SOLIDS
    FORSYTHE, RH
    SCHARPF, LG
    MARION, WW
    FOOD TECHNOLOGY, 1964, 18 (05) : 747 - &
  • [8] Effect of Egg Yolk Protein-Phytic Acid Electrostatic Complex on the Physical Stability of Egg Yolk Emulsions
    Liu J.
    Bi Y.
    Dong S.
    Xu M.
    Shipin Kexue/Food Science, 2021, 42 (20): : 1 - 7
  • [9] USE OF HIGH-VOLTAGE CATHODE RAYS TO DESTROY BACTERIA OF THE SALMONELLA GROUP IN WHOLE EGG SOLIDS, EGG YOLK SOLIDS, AND FROZEN EGG YOLK
    BROGLE, RC
    NICKERSON, JTR
    PROCTOR, BE
    LINEWEAVER, H
    FOOD TECHNOLOGY, 1957, 11 (04) : 20 - 20
  • [10] Effects of Temperature and Duration of Storage on the Stability of Antioxidant Compounds in Egg Yolk and Plasma
    Hargitai, Rita
    Nyiri, Zoltan
    Eke, Zsuzsanna
    Torok, Janos
    PHYSIOLOGICAL AND BIOCHEMICAL ZOOLOGY, 2016, 89 (02): : 161 - 167
12345