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  • Blackwell Publishing Ltd  (3)
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  • 1
    Digitale Medien
    Digitale Medien
    Cholesterol and Other Lipid Extraction from Egg Yolk Using Organic Solvents: Effects on Functional Properties of Yolk (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Cholesterol extraction from dehydrated egg yolk, using petroleum ether or petroleum ether-ethanol (35:65) resulted in decreased cholesterol content with petroleum ether and almost complete removal with petroleum ether-ethanol. Yolk extracted with petroleum ether gave emulsions of similar rates of coalescence to those prepared with dried yolk and mayonnaise-like emulsions of higher Theological properties. Yolk extracted with petroleum ether-ethanol gave emulsions of lower stability and did not lead to preparation of mayonnaise-like emulsions. Both yolk protein concentrates showed better foaming activity and foam stabilizing ability than dried yolk.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08123.x
    Standort Signatur Erwartet Verfügbarkeit
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    Artikel (Nationallizenzen)
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  • 2
    Digitale Medien
    Digitale Medien
    Large Deformation Properties of Gels and Model Comminuted Meat Products Containing Lupin Protein (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: : The fracture properties of Lupin seed protein isolate (LSPI) gels prepared by heat-treatment of protein dispersions have been studied at large deformations, by a uniaxial compression test. Fracture parameter values depended both on the method used for isolate preparation and the presence of sodium chloride. The results are explained in terms of LSPI composition and protein solubility. Incorporation of lupin isolate to a model comminuted meat-product system, resulted in a significant increase in fracture stress value while textural parameter values of the heated system such as hardness, fracturability, gumminess, and chewiness were also affected.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09652.x
    Standort Signatur Erwartet Verfügbarkeit
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    Artikel (Nationallizenzen)
    Volltext
  • 3
    Digitale Medien
    Digitale Medien
    Texture Profile Analysis of Heat-Formed Gels and Cakes Prepared with Low Cholesterol Egg Yolk Concentrates (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Gels were formed by heating water dispersions of egg yolk protein concentrates of low cholesterol content, prepared from yolk by applying different lipid extraction methods. Texture profiles, obtained by applying an Instron double compression test, showed that in general, gels exhibited higher hardness and springiness and lower cohesiveness than those of the control yolk. Cakes prepared with yolk concentrates showed higher hardness and similar cohesiveness and springiness values and, with one exception, harder textures compared to control cakes, as assessed by panelists. Results were related to the differences in protein and lipid composition of yolk samples.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04401.x
    Standort Signatur Erwartet Verfügbarkeit
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    Artikel (Nationallizenzen)
    Volltext
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