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

Foam-Mat Freeze Drying of Egg White and Mathematical Modeling Part I Optimization of Egg White Foam Stability

2008 ◽  
Vol 26 (4) ◽  
pp. 508-512 ◽  
Author(s):  
Arun Muthukumaran ◽  
Cristina Ratti ◽  
Vijaya G. S. Raghavan
Keyword(s):  
Mathematical Modeling ◽  
Freeze Drying ◽  
Foam Stability ◽  
Egg White ◽  
White Foam

scholarly journals Growth and Destruction of Salmonella typhimurium in Egg White Foam Products Cooked by Microwaves1

1968 ◽  
Vol 16 (12) ◽  
pp. 1929-1934
Author(s):  
Ruth E. Baldwin ◽  
Marion Cloninger ◽  
M. L. Fields
Keyword(s):  
Salmonella Typhimurium ◽  
Egg White ◽  
White Foam

scholarly journals Growth and Destruction of Salmonella typhimurium in Egg White Foam Products Cooked by Microwaves1

1968 ◽  
Vol 16 (12) ◽  
pp. 1929-1934 ◽  
Author(s):  
Ruth E. Baldwin ◽  
Marion Cloninger ◽  
M. L. Fields
Keyword(s):  
Salmonella Typhimurium ◽  
Egg White ◽  
White Foam

Biomimetic interfacial assembly of CaCO3 microspheres using egg-white foam and their interaction with Sr2+

2017 ◽  
Vol 43 (15) ◽  
pp. 12870-12875 ◽  
Author(s):  
Zheng Qiao ◽  
Xun Liu ◽  
Xiaohui Duan ◽  
Yong Zhou ◽  
Chonghua Pei ◽  
...  
Keyword(s):  
Egg White ◽  
Interfacial Assembly ◽  
White Foam

scholarly journals Factors influencing egg white foam quality

2011 ◽  
Vol 29 (No. 4) ◽  
pp. 322-327 ◽  
Author(s):  
H. Bovšková ◽  
K. Míková
Keyword(s):  
Foam Stability ◽  
Volume Density ◽  
Egg White ◽  
Foam Volume ◽  
Neutral Ph ◽  
Factors Influencing ◽  
Foam Forming ◽  
Influence Of Ph ◽  
Positive Effect ◽  
White Foam

The work was targeted on the study of egg white foam forming, including the influence of pH, aluminium ions, xanthan, maltodextrin, and phosphates on the whipping and stability of egg white foams. The whipping was studied with non pasteurised and pasteurised egg white using the blender with planet motion. Both types of egg white formed good foam in the acid area (pH below 4.5) and at neutral pH. Aluminium ions had a positive effect on the foam volume and stability, especially with the non pasteurised egg white. The addition of maltodextrin or saccharose decreased the foam volume but increased the foam stability. The addition of natrium pyrophosphate or natrium hexametaphosphate had a positive effect on the volume, density, and stability of foam. Foams with hexametaphosphate were applied into confectionary products.

scholarly journals Development of gluten-free non-yeasted dough structure as factor of bread quality formation

10.5219/1201 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 971-983
Author(s):  
Olga Shanina ◽  
Ivan Galyasnyj ◽  
Tetyana Gavrysh ◽  
Kateryna Dugina ◽  
Yuriy Sukhenko ◽  
...  
Keyword(s):  
Surface Tension ◽  
Aqueous Solutions ◽  
Control Sample ◽  
Egg White ◽  
Bread Quality ◽  
Gluten Free ◽  
Protein Concentrates ◽  
White Foam ◽  
Main Factor ◽  
Quality Formation

The article is devoted to the study of the influence of hydrocolloids and animal protein concentrates on the formation of the foam-like structure of gluten-free non-yeast dough as the main factor for bread quality formation. The use of CMC in a concentration of 0.5% is found to be appropriate. The bread volume increases to 236 cm3.100g-1 in comparison with the control sample in water – 202 cm3.100g-1. It is proved that the suggested additives in the amounts of 0.5 ‒ 1.0% Helios-11 and 0.5% CMC solution cause 100% resistance of egg white foam. In this case, the foaming ability increases with the addition of Helios-11 only in amounts up to 1.0%, then decreases for higher amounts of Helios-11 or in the presence of CMC. This can be explained by the increase in density of the whipping mass and the ability of both additives to thicken solutions. In the presence of the additives, the foamy texture of the dough changes. The number of large pores (0.7 – 1.5 mm) decreases almost fourfold, and the number of small and very small pores (0.1 ‒ 0.5 mm) increases significantly. The index of form resistance of the control sample is 32, and in the presence of 0.5% CMC with 0.5 ‒ 1.0% APC is 20 ‒ 21, which indicates a decrease in the surface tension of the aqueous solutions with additives, to a large extent, in the case of joint use.

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
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