Publicação: Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol
dc.contributor.author | Telis, VRN | |
dc.contributor.author | Kieckbusch, T. G. | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.contributor.institution | Universidade Estadual de Campinas (UNICAMP) | |
dc.date.accessioned | 2014-05-20T15:28:54Z | |
dc.date.available | 2014-05-20T15:28:54Z | |
dc.date.issued | 1998-01-01 | |
dc.description.abstract | Based on dynamic rheological measurements, sucrose, glycerol and magnesium chloride (MgCl2) prevented egg yolk gelation at concentrations of 2% and higher, These additives showed improved cryoprotectant effects as their concentrations were increased, Sodium chloride (NaCl) at higher than 2% also prevented gelation but at 10%, it caused a considerable increase in viscosity of unfrozen yolk, Calcium chloride (CaCl2) showed an opposite effect, promoting protein coagulation before freezing, Samples with 2% CaCl2 gelled completely after 36h at -24 degrees C, Before freezing, potassium chloride (KCl) in the range 2-10% had an effect similar to that of NaCl, However, after freezing its effect changed, Yolk with 2% KCl, frozen 36h at -24 degrees C, showed very elastic behavior. | en |
dc.description.affiliation | Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil | |
dc.description.affiliation | Univ Estadual Campinas, Dept Termofluidodinam, BR-13083970 Campinas, SP, Brazil | |
dc.description.affiliationUnesp | Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil | |
dc.format.extent | 20-24 | |
dc.identifier | http://dx.doi.org/10.1111/j.1365-2621.1998.tb15666.x | |
dc.identifier.citation | Journal of Food Science. Chicago: Inst Food Technologists, v. 63, n. 1, p. 20-24, 1998. | |
dc.identifier.doi | 10.1111/j.1365-2621.1998.tb15666.x | |
dc.identifier.issn | 0022-1147 | |
dc.identifier.lattes | 9457081088108168 | |
dc.identifier.uri | http://hdl.handle.net/11449/38623 | |
dc.identifier.wos | WOS:000072310100009 | |
dc.language.iso | eng | |
dc.publisher | Inst Food Technologists | |
dc.relation.ispartof | Journal of Food Science | |
dc.relation.ispartofjcr | 2.018 | |
dc.relation.ispartofsjr | 0,827 | |
dc.rights.accessRights | Acesso restrito | |
dc.source | Web of Science | |
dc.subject | egg yolk | pt |
dc.subject | freezing | pt |
dc.subject | gelation | pt |
dc.subject | additives | pt |
dc.subject | viscoelasticity | pt |
dc.title | Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol | en |
dc.type | Artigo | |
dcterms.license | http://olabout.wiley.com/WileyCDA/Section/id-406071.html | |
dcterms.rightsHolder | Inst Food Technologists | |
dspace.entity.type | Publication | |
unesp.author.lattes | 9457081088108168 | |
unesp.author.orcid | 0000-0002-2553-4629[1] | |
unesp.campus | Universidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Preto | pt |
unesp.department | Engenharia e Tecnologia de Alimentos - IBILCE | pt |
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