Functional Properties of Freeze-concentrated Egg White Foam and Its Applications for Food Processing
スポンサーリンク
概要
- 論文の詳細を見る
Commercially available egg white was freeze-concentrated using bacterial ice nuclei, which improved its foaming properties. Baked meringue, angel cake, snow-jelly, and marshmallow were prepared using freeze-concentrated egg white foam and their physical properties were evaluated. We concluded that freeze-concentrated egg white can be used to make some foam foods.
- 社団法人日本農芸化学会の論文
- 1994-03-23
著者
-
WATANABE Michiko
Department of Neurovirology, Research Institute for Microbial Diseases, Osaka University
-
Watanabe M
Faculty Of Agriculture Tokyo University Of Agriculture And Technology
-
Watanabe M
Department Of Health And Nutrition Takasaki University Of Health And Welfare
-
Kumeno Keiko
Department of Food and Nutrition, Japan Women's University
-
NAKAHAMA Nobuko
Department of Food and Nutrition, Japan Women's University
-
Watanabe M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
-
Kurimoto Kimie
Department of Food and Nutrition, Japan Women's University
-
Kurimoto Kimie
Department Of Food And Nutrition Japan Women's University
-
Kumeno Keiko
Department Of Food And Nutrition Japan Women's University
-
Nakahama N
Department Of Food And Nutrition Japan Women's University
-
Watanabe Michiko
Department Of Agricultural Chemistry The University Of Tokyo
-
Nakahama Nobuko
Department of Food and Nutrition, Japan Women's University
関連論文
- Isolation and Identification of (-)-Jasmonic Acid from Wild Rice, Oryza officinalis, as an Antifungal Substance(Organic Chemistry)
- Structures of Oryzalides A and B, and Oryzalic Acid A, a Group of Novel Antimicrobial Diterpenes, Isolated from Healthy Leaves of a Bacterial Leaf Blight-resistant Cultivar of Rice Plant(Organic Chemistry)
- A Wild-type Japanese Measles Virus Strain Inducing Predominant Early Down-regulation of CD46
- Sequential Changes in CGRP-like Immunoreactivity in NIDDM Model Otsuka Long-Evans Tokushima Fatty (OLETF) Rat Pancreatic Islets
- Polyphenols from Some Foodstuffs as Inhibitors of Ovalbumin Permeation through Caco-2 Cell Monolayers(Food & Nutrition Science)
- An Active Compound against Allergen Absorption in Hypoallergenic Wheat Flour Produced by Enzymatic Modification(Food & Nutrition Science)
- Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour
- 4-Hydroxy-3-nitrophenylacetic and Sinapic Acids as Antibacterial Compounds from Mustard Seeds
- Studies on a Quantitative Analysis of Oryzalides and Oryzalic Acids in Rice Plants by GC-SIM
- Structures of Oryzalic Acid B and Three Related Compounds, a Group of Novel Antibacterial Diterpenes, Isolated from Leaves of a Bacterial Leaf Blight-Resistent Cultivar of Rice
- Novel C_-Kaurane Type of Diterpene (Oryzalide A), a New Antimicrobial Compound Isolated from Healthy Leaves of a Bacterial Leaf Blight-resistant Cultivar of Rice Plant(Organic Chemistry)
- Large-scale Production and Purification of an Erwinia ananas Ice Nucleation Protein and Evaluation of Its Ice Nucleation Activity
- Simple and Sensitive Method for the Detection of Escherichia coli in Natural Environments Using the Ice Nucleation Active Gene
- Freeze Texturing of Food Materials by Ice-nucleation with the Bacterium Erwinia ananas
- Primary Structure of an Allergenic Peptide Occurring in the Chymotryptic Hydrolysate of Gluten
- Fabrication and Quality Evaluation of Hypoallergenic Wheat Products
- Controlled Enzymatic Treatment of Wheat Proteins for Production of Hypoallergenic Flour
- Development and Quality Evaluation of Hypoallergenic Bakery Products Suitable for Patients with Wheat-associated Allergy
- IS-6 Investigation on prognosis in pregnancies of unknown location(Group1 Reproduction1,International Session)
- IgE-reactive 60 kDa glycoprotein occurring in wheat flour
- Consumption of hypoallergenic flour prevents gluten-induced airway inflammation in Brown Norway rats.
- Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing
- Isolation and Cultivation of a Novel Ice Nucleation-active Strain of Xanthomonas campestris
- Freeze Concentration of Some Foodstuffs Using Ice Nucleation-active Bacterial Cells Entrapped in Calcium Alginate Gel(Food & Nutrition)
- Synthesis and Absolute Configuration of Pyriculol(Organic Chemistry)
- Synthesis of Optically Active Pyriculol, a Phytotoxic Metabolite Produced by Pyricularia oryzae Cavara
- Three Antigenic Regions in p17 of Human Immunodeficiency Virus Type 1 ( HIV-1 ) Revealed by Mouse Monoclonal Antibodies and Human Antibodies in HIV-1 Carriar Sera
- Enlarged-scale Production of a Low-phenylalanine Peptide Substance as a Foodstuff for Patients with Phenylketonuria
- Occurrence of Bound Salt in Freeze-concentrated Soy Sauce
- Physicochemical Properties of a Low-phenylalanine Peptide Substance as a Foodstuff for Patients with Phenylketonuria(Food & Nutrition)
- Total Solution Synthesis of Human Epidermal Growth Factor (h-EGF) by the Assembly of Nine Building Blocks
- Synthesis of the Five Peptide Derivatives Needed to Build the Sequence Corresponding to 1-30 of Human Epidermal Growth Factor (h-EGF)
- Synthesis of Four Peptide Derivatives to Build the Sequence Corresponding to 31-53 of Human Epidermal Growth Factor (h-EGF)
- Producing a Low Ovomucoid Egg White Preparation by Precipitation with Aqueous Ethanol
- 6-Methylsulfinylhexyl Isothiocyanate and Its Homologues as Food-originated Compounds with Antibacterial Activity against Escherichia coli and Staphylococcus aureus
- Functional Properties of Freeze-concentrated Egg White Foam and Its Applications for Food Processing
- High-pressure Sterilization of Ice Nucleation-active Xanthomonas campestris and Its Application to Egg Processing
- Production and Characterization of a Pressure-induced Gel from Freeze-concentrated Milk
- Nutritional Effects of an Oligopeptide Mixture with a Very High Fischer Ratio on the Amino Acid Absorption and Cerebral Amine Metabolism in Rats Suffering from Galactosamine-induced Liver Injurry(Food & Nutrition)
- Enzymatic Modification of Zein to Produce a Non-bitter Peptide Fraction with a Very High Fischer Ratio for Patients with Hepatic Encephalopathy(Food & Nutrition)
- High-Pressure Sterilization of Ice Nucleation-active Bacterial Cells(Food & Nutrition)
- Heat-induced Gel Properties of Freeze-concentrated Egg White Produced Using Bacterial Ice Nuclei(Food & Nutrition)
- n-Alkylphenyldimethylammonium Salts as Inhibitors of the Ice Nucleating Activity of Erwinia ananas(Food & Nutrition)
- Bioavailability of L-Methionine Oligomers in Rats(Food & Nutrition)
- Interaction of an Antinucleating Chemical and an Ice Nucleation Active Bacterium : a Case Study with an n-Octylbenzyldimethylammonium Salt and Erwinia ananas(Pesticide Chemistry)
- Alkylbenzyldimethylammonium Salts as Inhibitors for the Ice Nucleating Activity of Erwinia ananas(Pesticide Chemistry)
- Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment(Food & Nutrition)
- A New Method for Producing a Non-heated Jam Sample : The Use of Freeze Concentration and High-pressure Sterilization(Food & Nutrition)
- Macrophage Stimulating Activity of Foods(Food & Nutrition)
- Effects of Potassium Chloride and Sodium Chloride on the Thermal Properties of Gellan Gum Gels
- Freezing of Water in the Presence of the Ice Nucleation Active Bacterium, Erwinia ananas, and Its Application for Efficient Freeze-drying of Foods(Food & Nutrition)
- Opportunities and Challenges for Young Anatomist Researchers in the USA
- Enzymatic Modification of Protein Functionality: Implantation of Potent Amphiphilicity to Succinylated Proteins by Covalent Attachment of Leucine Alkyl Esters
- Incorporation of L-Leucine 1-13C-Dodecyl Ester to Succinylated αs1-Casein during a Papain-catalyzed Reaction
- Phase Behavior of Enzymatically Modified Proteins in Concentrated Aqueous Systems
- Enzymatically Modified Gelatin as an Antifreeze Protein
- Surface Properties of Enzymatically Modified Proteins in Aqueous Systems
- Chemical Properties of Enzymatically Modified Proteins Produced from Soy Protein by Covalent Attachment of Methionine
- Antifreeze Emulsions Produced from Linoleic Acid and Water Using Enzymatically Modified Gelatin
- Physicochemical Properties of Enzymatically Modified Gelatin as a Proteinaceous Surfactant
- Characterization of Foam- and Emulsion-stabilizing Functions of Enzymatically Modified Proteins with Surfactancy
- Purification and Characterization of a Surface-active Macropeptide Produced from Succinylated αs1-Casein by Modification with Papain
- Peptic Hydrolysis of Bovine β-Lactoglobulin to Produce a Low-phenylalanine Peptide Foodstuff for Phenylketonuria