13 research outputs found
PREVENTION OF BROWNING OF POTATO SLICES USING POLYPHENOLOXIDASE INHIBITORS AND ORGANIC ACIDS
Year‐to‐year variations in Bering Sea ice cover and some consequences for fish distributions
Effects of blood flow control on clinical outcomes after ethanolamine oleate sclerotherapy for vascular malformations
Effects of egg of origin and chick post-hatch nutrition on broiler live performance and meat yields
Albumen protein and functional properties of gelation and foaming Proteínas do albume e propriedades fucionais de gelatinização e formação de espuma
Hen eggwhite proteins have been extensively utilized as ingredients in food processing because of their unique functional properties, such as gelling and foaming. This work reviews the molecular basis of the eggwhite proteins targeting the development of these functional properties during processing.<br>As proteínas da clara do ovo de galinha têm sido extensivamente usadas como ingredientes em alimentos processados, devido às suas propriedades funcionais, tais como gelatinização e formação de espuma. Essa revisão aborda as bases moleculares das proteínas da clara do ovo para o desenvolvimento dessas propriedades funcionais durante o processamento