Repository logo
 
Publication

Development of a safer formulation of egg yolk cream: physicochemical and sensorial characteristics assessment

2011Journal article Restricted access
Simple item page
dc.contributor.authorFundo, Joana F.
dc.contributor.authorQuintas, Mafalda A. C.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2012-01-26T17:14:37Z
dc.date.available2012-01-26T17:14:37Z
dc.date.issued2011
dc.description.abstractEgg 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.por
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.doi10.1111/j.1745-4549.2009.00472.x
dc.identifier.eid79953728742
dc.identifier.eissn1745-4549
dc.identifier.issn0145-8892
dc.identifier.urihttp://hdl.handle.net/10400.14/7641
dc.identifier.wos000289261300006
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWiley Blackwellpor
dc.relationPOCTI/EQU/49194/02
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.titleDevelopment of a safer formulation of egg yolk cream: physicochemical and sensorial characteristics assessmentpor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage235
oaire.citation.issue2
oaire.citation.startPage220
oaire.citation.titleJournal of Food Processing and Preservation
oaire.citation.volume35
person.familyNameFundo
person.familyNameBrandão
person.familyNameSilva
person.givenNameJoana F.
person.givenNameTeresa
person.givenNameCristina
person.identifier1274614
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-idA11A-7819-9522
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-9585-2015
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication2f44a8e2-ade9-437d-aae3-3e894c7dc065
relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscoveryebf7ead0-3772-4fd6-988c-f6b8722de84e

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
FUNDO_et_al-2011-Journal_of_Food_Processing_and_Preservation.pdf
Size:
265.58 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CBQF - Contribuições em Revistas Científicas / Contribution to Journals