Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk

The egg yolk undergoes an irreversible gelation process when freezing to-6 degrees C or lower. In this experiment, liquid egg yolk (LEY) was frozen in liquid nitrogen and stored at-18 degrees C for 150 days. The measurement of pH and colour of LEY were performed. The examination of the rheological a...

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Veröffentlicht in:	Czech Journal of Food Sciences 2021-01, Vol.39 (3), p.181-188
Hauptverfasser:	Hidas, Karina Ilona, Nemeth, Csaba, Lien Le Phuong Nguyen, Visy, Anna, Toth, Adrienn, Barko, Annamaria, Friedrich, Laszlo, Nagy, Attila, Nyulas-Zeke, Ildiko Csilla
Format:	Artikel
Sprache:	eng
Schlagworte:	Food Science & Technology Life Sciences & Biomedicine Science & Technology
Online-Zugang:	Volltext
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