+ Translate
+ Most Popular
Advantages and disadvantages of bordeaux mixture and of lime-sulphur used on apples in the growing season
Observations on the Umaria marine bed
10 years of hearing conservation in the Royal Air Force
Chocolate crumb - dairy ingredient for milk chocolate
Effect of daily gelatin ingestion on human scalp hair
Comparison of rice bran and maize bran as feeds for growing and fattening pigs
The composition of pampas-grass (Cortaderia argentea.)
The Accraian Series:
The mechanism of the Liebermann-Burchard reaction of sterols and triterpenes and their esters
Cerebrovascular Doppler ultrasound studies (cv-Doppler)
Toria: PT-303 - first national variety
Hair growth promoting activity of tridax procumbens
Productivity of Pekin x Khaki Campbell ducks
A stable cytosolic expression of VH antibody fragment directed against PVY NIa protein in transgenic potato plant confers partial protection against the virus
Solar treatment of wheat loose smut
Swimmers itch in the Lake of Garda
Bactofugation and the Bactotherm process
The effects of prefrontal lobotomy on aggressive behavior in dogs
Visual rating scales for screening whorl-stage corn for resistance to fall armyworm
Breakdown of seamounts at the trench axis, viewed from gravity anomaly
Kooken; pennsylvania's toughest cave
Recovery of new dinosaur and other fossils from the Early Cretaceous Arundel Clay facies (Potomac Group) of central Maryland, U.S.A
Zubor horny (Bison bonasus) v prirodnych podmienkach Slovensku
The extended Widal test in the diagnosis of fevers due to Salmonella infection
Hair of the american mastodon indicates an adaptation to a semi aquatic habitat

Effect of high pressure on rheological characteristics of liquid egg

Effect of high pressure on rheological characteristics of liquid egg

Lebensmittel-Wissenschaft und -Technologie 36(5): 517-524

ISSN/ISBN: 0460-1173

DOI: 10.1016/s0023-6438(03)00050-1

Whole liquid egg (WLE) and albumen have been denatured at high hydrostatic pressure (HHP). This paper deals with the effect of HHP on rheological characteristics of WLE, albumen, and yolk. The applied pressure ranged between 100 and 400 MPa for a residence time of 30 min.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 003729476

Download citation: RISBibTeXText

Related references

Effect of High Pressure Treatment on Rheological Characteristics of Egg Components. International Journal of Food Properties 18(3): 558-571, 2015

Effect of high-hydrostatic pressure and temperature on rheological characteristics of glycomacropeptide. Journal of Dairy Science 86(5): 1535-1540, 2003

Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum. Food Hydrocolloids 18(3): 367-373, 2004

The effect of high pressure treatment on rheological characteristics and colour of mango pulp. International Journal of Food Science and Technology 40(8): 885-895, 2005

Rheological property of egg liquid during high pressure processing. Nongye Jixie Xuebao = Transactions of the Chinese Society of Agricultural Machinery 35(6): 138-141, 2004

Effect of high hydrostatic pressure and high dynamic pressure on stability and rheological properties of model oil-in-water emulsions. High Pressure Research 31(3): 462-474, 2011

Evaluation of processing criteria for the high pressure treatment of liquid whole egg: Rheological study. Lebensmittel-Wissenschaft und -Technologie 32(5): 299-304, 1999

Effect of High Pressure Processing on Rheological Properties, Pectinmethylesterase Activity and Microbiological Characteristics of Aloe Vera (Aloe barbadensis Miller) Juice. International Journal of Food Properties 18(7): 1597-1612, 2015

Rheological Characteristics and Gelation of Tofu Made from Ultra-High-Pressure Homogenized Soymilk. Journal of Texture Studies 46(5): 335-344, 2015

Improving rheological characteristics of hydrophilic ointment base by treatment with a high-pressure wet-type jet mill. Drug Development and Industrial Pharmacy 36(6): 625-631, 2010

Impact of high pressure processing on the rheological, thermal and morphological characteristics of mango kernel starch. International Journal of Biological Macromolecules 140: 149-155, 2019

Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk. LWT Food Science and Technology 40(4): 697-705, 2007

Rheological characteristics of high pressure treated dispersions of waxy maize starch in skim milk. Milchwissenschaft 60(1): 6-10, 2005

Comparison of Microbial Inactivation and Rheological Characteristics of Mango Pulp after High Hydrostatic Pressure Treatment and High Temperature Short Time Treatment. Food and Bioprocess Technology 6(10): 2675-2684, 2013

Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high-amylose maize starch. Journal of Food Engineering 113(1), 2012