Improvement of foaming ability of egg white product by irradiation and its application

To investigate the enhancement of foaming abilities of liquid egg white (LEW) and egg white powder (EWP) by irradiation and its application for bakery product, LEW and EWP were irradiated at 0, 1, 2, and 5 kGy by Co-60 gamma ray. There was no pH change found among treatments in both LEW and EWP. The...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Radiation physics and chemistry (Oxford, England : 1993) England : 1993), 2009-03, Vol.78 (3), p.217-221
Hauptverfasser:	Song, Hyun-Pa, Kim, Binna, Choe, Jun-Ho, Jung, Samooel, Kim, Kyong-Su, Kim, Dong-Ho, Jo, Cheorun
Format:	Artikel
Sprache:	eng
Schlagworte:	Angel cake Egg white powder Foaming ability Irradiation Liquid egg white
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	To investigate the enhancement of foaming abilities of liquid egg white (LEW) and egg white powder (EWP) by irradiation and its application for bakery product, LEW and EWP were irradiated at 0, 1, 2, and 5 kGy by Co-60 gamma ray. There was no pH change found among treatments in both LEW and EWP. The viscosity of LEW decreased significantly by irradiation ( P
ISSN:	0969-806X 1879-0895
DOI:	10.1016/j.radphyschem.2008.10.001