Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/5584
Título: Instrumental method for characterizing protein foams
Autor: Ferreira, Maria
Behringer, Reinhard
Jost, Rolf
Palavras-chave: Protein
Foam
Egg white
Milk
SPA
Data: 1995
Editora: Wiley
Citação: FERREIRA, Maria; BERINGHER, Reinhard; JOST, Rolf - Instrumental Method for Characterizing Protein Foams. Journal of Food Science. ISSN 1365-2621. Vol. 60 n.º 1 (1995), p. 90-93
Resumo: A whipping machine for cream analysis (Cream Tester CTII) was used to foam egg white, milk proteins and soy protein isolate. Foam formation and final rigidity were characterized by the current input to the beating motor. In addition, specific volume, rigidity (compressive strength by Instron) and stability (drainage) of the foams were determined by methods that minimized foam damage during handling. Current input during whipping distinguished fresh vs pasteurized egg white and positively correlated with compressive strength of final egg white foams. Such correlation was not found for milk protein and soy protein isolate foams of lower strength and stability.
Peer review: yes
URI: http://hdl.handle.net/10400.14/5584
Versão do Editor: The definitive version is available at: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1995.tb05613.x/abstract
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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