Data/hora: 06/06/2024 02:14:55

Provedor de dados: 	63	
País: 	Brazil	
Título: 	Internal quality of eggs coated with whey protein concentrate	
Autores: 	Alleoni,Ana Cláudia Carraro; Antunes,Aloísio José.	
Data: 	2004-06-01	
Ano: 	2004	
Palavras-chave: 	WPC coating; Egg quality; Haugh unit; Weight loss.	
Resumo: 	The functional properties of foods can be preserved when they are coated with edible films, since both the loss of moisture and the transport of O2 and CO2 are reduced. The objectives of this work were: to compare weight loss, Haugh units, and albumen pH between fresh eggs and eggs coated with whey protein concentrate (WPC), under six storage periods (3, 7, 10, 14, 21 and 28 days), at 25°C. During the entire storage period, regardless of whether the eggs were coated or not, the Haugh unit values and the weight loss decreased, and differences between values from the first to the last period were lower for coated eggs. Albumen pH increased. The Haugh unit values for coated eggs were similar to those found in literature references when the same storage period was considered.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000300006	
Editor: 	São Paulo - Escola Superior de Agricultura "Luiz de Queiroz"	
Relação: 	10.1590/S0103-90162004000300006	
Formato: 	text/html	
Fonte: 	Scientia Agricola  v.61 n.3 2004	
Fonte: 	info:eu-repo/semantics/openAccess