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

1994 ◽  
Vol 58 (3) ◽  
pp. 447-450 ◽  
Author(s):  
Keiko Kumeno ◽  
Kimie Kurimoto ◽  
Nobuko Nakahama ◽  
Michiko Watanabe
Keyword(s):  
Functional Properties ◽  
Food Processing ◽  
Egg White ◽  
White Foam

scholarly journals Properties of Egg White Foam Drainage

1976 ◽  
Vol 55 (2) ◽  
pp. 738-743 ◽  
Author(s):  
F.E. Cunningham
Keyword(s):  
Egg White ◽  
White Foam ◽  
Foam Drainage

scholarly journals Structural and Functional Properties of Hen Egg-white Lysozyme Deamidated by Protein Engineering

1992 ◽  
Vol 56 (9) ◽  
pp. 1424-1428 ◽  
Author(s):  
Akio Kato ◽  
Shota Tanimoto ◽  
Yoshifumi Muraki ◽  
Kunihiko Kobayashi ◽  
Izumi Kumagai
Keyword(s):  
Protein Engineering ◽  
Functional Properties ◽  
Egg White ◽  
Hen Egg White Lysozyme ◽  
Egg White Lysozyme ◽  
Structural And Functional Properties ◽  
Hen Egg White ◽  
Hen Egg

scholarly journals Antioxidant Effect and Functional Properties of Hydrolysates Derived from Egg-White Protein

2014 ◽  
Vol 34 (3) ◽  
pp. 362-371 ◽  
Author(s):  
Dae-Yeon Cho ◽  
Kyungae Jo ◽  
So Young Cho ◽  
Jin Man Kim ◽  
Kwangsei Lim ◽  
...  
Keyword(s):  
Functional Properties ◽  
Egg White ◽  
Antioxidant Effect ◽  
Egg White Protein

Some Characteristics to the Related Food Processing for Garlic Fructan

2011 ◽  
Vol 197-198 ◽  
pp. 79-85 ◽  
Author(s):  
Xue Song Huang ◽  
Min Wang ◽  
Wei Bin Bai
Keyword(s):  
Essential Oil ◽  
Food Processing ◽  
Allium Sativum ◽  
Moisture Absorption ◽  
Foam Stability ◽  
Egg White ◽  
Oil Absorption ◽  
Food Engineering ◽  
Main Components ◽  
As Solubility

Garlic fructan (GF) is one of the main components of garlic (Allium sativum L.) and has been largely produced from the residue discharged from getting essential oil in China. Some GF characteristics of the related food engineering, such as solubility, oil absorbability, foam ability, moisture absorption and retention, thermal and acidic stability and the like were investigated. Results showed that GF was soluble in water, slight soluble in ethanol but insoluble in acetone, ethyl acetate or butanol. The precipitation increased as the concentration of alcohol rise. GF presented better oil absorption than casein, as well as higher capacities of moisture absorption and retention in humid and dry environment than glycerin, but lower frothing and foam stability than egg white. GF was not stable at the environment of high acid and temperature. These results provide foundation for the application of GF in liquor, fat substitute food, chemical medicine and other use.

Relationships between conformational stabilities and surface functional properties of mutant hen egg-white lysozymes constructed by genetic engineering

1994 ◽  
Vol 42 (1) ◽  
pp. 227-230 ◽  
Author(s):  
Akio Kato ◽  
Shota Tanimoto ◽  
Yoshifumi Muraki ◽  
Yoshiki Oda ◽  
Yuichi Inoue ◽  
...  
Keyword(s):  
Genetic Engineering ◽  
Functional Properties ◽  
Egg White ◽  
Hen Egg White ◽  
Hen Egg
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