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|Título:||Development of a safer formulation of egg yolk cream: physicochemical and sensorial characteristics assessment|
|Autor:||Fundo, Joana F.|
Quintas, Mafalda A. C.
Brandão, Teresa R. S.
Silva, Cristina L. M.
|Citação:||FUNDO, Joana F… [et al.] - Development of a safer formulation of egg yolk cream: physicochemical and sensorial characteristics assessment. Journal of Food Processing and Preservation. ISSN 1745-4549. Vol. 35, n.º 2 (2011), p. 220–235|
|Resumo:||Egg yolk cream is a sweet confectioned with egg yolk, sugar and water. The use of raw egg products is a potential safety hazard in its production. In this work, a safer formulation is developed by using an easier to manipulate raw material – pasteurized liquid egg. Because of previous heat treatment, pasteurized liquid egg presents different sensorial, nutritional and physical properties. These changes may alter the final product's characteristics. In this work, a study on adding pasteurized egg white (as bulking agent) to the pasteurized liquid yolk was carried out. Samples made with shell eggs and with pasteurized liquid eggs were compared in terms of physical and chemical parameters. Results allowed characterizing the properties of typical egg cream and of alternative formulations using pasteurized egg yolk and white. A new formula of egg cream was developed and its sensorial acceptance was tested against the typical formulation.|
|Versão do Editor:||The definitive version is available at http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2009.00472.x/abstract|
|Aparece nas colecções:||CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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|FUNDO_et_al-2011-Journal_of_Food_Processing_and_Preservation.pdf||265,58 kB||Adobe PDF||Ver/Abrir Acesso Restrito. Solicitar cópia ao autor!|
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