Shell Egg Deterioration: Diffusion of Yolk Lipids into Albumen as the Natural Cause of Failures in Performance-Reference-Cited by-同舟云学术

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Shell Egg Deterioration: Diffusion of Yolk Lipids into Albumen as the Natural Cause of Failures in Performance

Published:1959-01 Issue:1 Volume:38 Page:181-192
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Smith Charles F.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/38/1/181/4294041/poultrysci38-0181.pdf

Reference32 articles.

1. Baking angel food cakes at any altitude;Barmore;Colorado State Col. Tech. Bull.,1935

2. The mono-molecular surface film method for determining small quantities of yolk or fat in egg albumen;Bergquist;Food Technol.,1956

3. Atomization as a factor affecting quality in spray-dried albumen;Bergquist;Food Technol.,1952

4. Surface formation and shear as factors affecting the beating power of egg whites;Bergquist;Food Technol.,1952

5. Factors influencing performance of egg white in angel cakes;Bernard;Poultry Sci.,1948

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Determination of yolk contamination in liquid egg white using Raman spectroscopy;Poultry Science;2016-07

2. Effects of Yolk Contamination, Shearing, and Heating on Foaming Properties of Fresh Egg White;Journal of Food Science;2009-03

3. The significance of critical processing steps in the production of dried egg albumen powder on gel textural and foaming properties;Journal of the Science of Food and Agriculture;2004-06-04

4. Application of Chemical Methods to the Determination of Egg Yolk Contamination in Commercial Productions of Egg White Compared to Enzymatic Determination;LWT - Food Science and Technology;2000-03

5. Application of the enzymatic methods to the determination of contaminated yolk in egg white;Food Research International;1996-01

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