Data/hora: 06/06/2024 03:35:43

Provedor de dados: | 63
País: | Brazil
Título: | Albumen protein and functional properties of gelation and foaming
Autores: | Alleoni,Ana Cláudia Carraro.
Data: | 2006-06-01
Ano: | 2006
Palavras-chave: | Ovalbumin; Coagulation; Gel; Denaturation.
Resumo: | 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.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000300013
Editor: | São Paulo - Escola Superior de Agricultura "Luiz de Queiroz"
Relação: | 10.1590/S0103-90162006000300013
Formato: | text/html
Fonte: | Scientia Agricola  v.63 n.3 2006
Fonte: | info:eu-repo/semantics/openAccess