Art

J-GLOBAL ID：200902236935551230   Reference number：07A0607430

Effects of Sodium Chloride and Other Salts on the Properties of Diluted Egg White Sols and Gels

希釈した卵白のゾル及びゲルの特性に及ぼす塩化ナトリウム及び他の塩類の影響

Author (2)： ICHIKAWA Tomoko (Otsuma Women’s Univ., Tokyo, JPN) ,  SHIMOMURA Michiko (Otsuma Women’s Univ., Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 13  Issue： 2  Page： 173-177  Publication year： May. 2007 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *albumen ,...
Semi thesaurus term： syneresis

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=07A0607430&from=J-GLOBAL&jstjournalNo=L2827A") }}

JST classification (2)： Eggs and egg products  (FJ12040R) ,  Food chemistry,nutritional value  (FJ01020J)

Reference (10)：

• ICHIKAWA, T. Effect of Salts to the taste and Properties of egg Gels. J. of Cookery Science of Japan. 2001, 34, 190-195
• KAGAWA, Y. Standard Tables of Food Composition in Japan 2005. 2005
• MIGITA, M. Protein and Cookery Science (I). J. of Cookery Science of Japan. 1968, 1, 80-83
• MIGITA, M. Protein and Cookery Science (III). J. of Cookery Science of Japan. 1968, 1, 219-223
• MURATA, Y. Thermal Coagulation of Diluted Eggs (Part 2). Effects of Ingredients on Gelation Temperature, and of Forewarming and Milk on Physical Properties and Color. J. of Home Economics of Japan. 1976, 27, 412-417

Terms in the title (6)： 希釈 ,  卵白 ,  ゾル ,  ゲル ,  塩化ナトリウム ,  塩類