Functional Properties of Freeze-concentrated Egg White Foam and Its Applications for Food Processing.

• Kumeno Keiko

• Kurimoto Kimie

• Nakahama Nobuko

• Watanabe Michiko

抄録

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.

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 58 (3), 447-450, 1994

  公益社団法人 日本農芸化学会

キーワード

• Organic Chemistry
• Molecular Biology
• Applied Microbiology and Biotechnology
• General Medicine
• Biochemistry
• Analytical Chemistry
• Biotechnology

詳細情報

• CRID: 1390001206472423168
• NII論文ID: 110002676849
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.58.447
• COI: 1:CAS:528:DyaK2cXivFOjsLk%3D
• ISSN: 13476947
• ISSN: 09168451
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.58.447
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可