Viscoelasticity of frozen/thawed egg yolk
Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
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Data(s) |
20/05/2014
20/05/2014
01/05/1997
|
Resumo |
Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen storage temperature in the range -10 to -14 degrees C, but there was no appreciable difference in the range -14 to -24 degrees C. When yolk was maintained motionless and supercooled at -10 degrees C and -12 degrees C for 23 hr, no change in the complex modulus, G*, was observed, but there was a considerable increase when yolk was disturbed and became frozen at the same temperatures for the same time. |
Formato |
548-550 |
Identificador |
http://dx.doi.org/10.1111/j.1365-2621.1997.tb04427.x Journal of Food Science. Malden: Wiley-blackwell, v. 62, n. 3, p. 548-550, 1997. 0022-1147 http://hdl.handle.net/11449/35623 10.1111/j.1365-2621.1997.tb04427.x WOS:A1997XD36200026 |
Idioma(s) |
eng |
Publicador |
Wiley-Blackwell |
Relação |
Journal of Food Science |
Direitos |
closedAccess |
Palavras-Chave | #egg yolk #freezing #gelation #viscoelasticity |
Tipo |
info:eu-repo/semantics/article |