STUDIES ON GELATION OF EGG-YOLK AND PLASMA UPON FREEZING AND THAWING

被引：38

作者：

CHANG, CH

POWRIE, WD

FENNEMA, O

机构：

[1] UNIV BRITISH COLUMBIA,DEPT FOOD SCI,VANCOUVER V6T 1W5,BC,CANADA

[2] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb08450.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1658 / 1665

页数：8

共 20 条

[1] ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT ALPHA- AND BETA-LIPOVITELLINS [J].

BURLEY, RW ;

COOK, WH .

CANADIAN JOURNAL OF BIOCHEMISTRY AND PHYSIOLOGY, 1961, 39 (08) :1295-+

[2]

CHANG CM, 1969, THESIS U WISCONSIN

[3]

FEVOLD HL, 1946, ARCH BIOCHEM, V11, P1

[4] EFFECT OF CERTAIN PHYSICAL AND CHEMICAL TREATMENTS ON MICROSTRUCTURE OF EGG-YOLK [J].

HASIAK, RJ ;

HOOD, L ;

VADEHRA, DV ;

BAKER, RC .

JOURNAL OF FOOD SCIENCE, 1972, 37 (06) :913-&

[5] EFFECT OF PASTEURIZATION SELECTED ADDITIVES AND FREEZING RATE ON GELATION OF FROZEN-DEFROSTED EGG YOLK [J].

JAAX, S ;

TRAVNICEK, D .

POULTRY SCIENCE, 1968, 47 (03) :1013-+

[6] A NEW METHOD OF FREEZING EGGS IN THE SHELL AND ITS POSSIBILITIES FOR FURTHER APPLICATION ON FREEZING FOODS IN GENERAL [J].

KALOYEREAS, SA .

SCIENCE, 1949, 109 (2825) :171-173

[7]

LESSER M, 1948, AM EGG POULTRY REV, V6, P72

[8]

LOPEZ A., 1954, JOUR MILK AND FOOD TECHNOL, V17, P334

[9]

LOPEZ A., 1955, JOUR MILK AND FOOD TECHNOL, V18, P77

[10] PHYSICO-CHEMICAL STUDIES ON GELATION OF HENS EGG YOLK - SEPARATION OF GELLING PROTEINS COMPONENTS FROM YOLK PLASMA [J].

MAHADEVA.S ;

SATYANAR.T ;

KUMAR, SA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (04) :767-+

← 1 2 →