About: Influence of high pressure treatment on rheological and other properties of egg white

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The paper deals with the influence of high pressure treatment of fresh egg white on its properties and protein composition (individual amino-acids predicted as a function of pressure and time levels). The reological properties are changed by high pressure from Newtonian to non-Newtonian behaviour, with increasing apparent viscosity as the pressure and time increased. The pH, whipping ability, foam stability, gel strength of heat induced gels after treatment and the whole protein content, were also predicted. The results showed that he foam stability is increased with pressure. The pH did not change with pressure or time of processing. Composition of protein as indicated by individual aminoacids did not exhibit statistically important changes. Gel strength of heat induced gels prepared from previously pressured liquid whites showed no important change of values with pressure or time of treatment. The modulus of elasticity showed a decrease for samples pressured to 400MPa for 5 up to 15 melasticity show The paper deals with the influence of high pressure treatment of fresh egg white on its properties and protein composition (individual amino-acids predicted as a function of pressure and time levels). The reological properties are changed by high pressure from Newtonian to non-Newtonian behaviour, with increasing apparent viscosity as the pressure and time increased. The pH, whipping ability, foam stability, gel strength of heat induced gels after treatment and the whole protein content, were also predicted. The results showed that he foam stability is increased with pressure. The pH did not change with pressure or time of processing. Composition of protein as indicated by individual aminoacids did not exhibit statistically important changes. Gel strength of heat induced gels prepared from previously pressured liquid whites showed no important change of values with pressure or time of treatment. The modulus of elasticity showed a decrease for samples pressured to 400MPa for 5 up to 15 melasticity show (en)
Title	Influence of high pressure treatment on rheological and other properties of egg white Influence of high pressure treatment on rheological and other properties of egg white (en)
skos:prefLabel	Influence of high pressure treatment on rheological and other properties of egg white Influence of high pressure treatment on rheological and other properties of egg white (en)
skos:notation	RIV/00027022:_____/00:00000016!RIV/2001/MZE/M04001/N
http://linked.open.../vavai/riv/strany	527
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(EP0960006634)
http://linked.open...iv/cisloPeriodika	6
http://linked.open...vai/riv/dodaniDat	2001
http://linked.open...aciTvurceVysledku	Houška, Milan Strohalm, Jan Novotná, Pavla Gabrovská, Dana Rysová, Jana Kýhos, Karel Vavreinová, Slavomíra
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	713524
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/00:00000016
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	high pressure; egg white; rheological properties; gel strenghts; elasticity modulus; protein composi (en)
http://linked.open.../riv/klicoveSlovo	egg white elasticity modulus high pressure gel strenghts protein composi rheological properties
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[7C17381F393A]
http://linked.open...i/riv/nazevZdroje	High pressure research
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	7 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...vavai/riv/projekt	Physical properties of foods as a tool for quality control
http://linked.open...UplatneniVysledku	2000
http://linked.open...v/svazekPeriodika	2000
http://linked.open...iv/tvurceVysledku	Houška, Milan Strohalm, Jan Novotná, Pavla Gabrovská, Dana Rysová, Jana Kýhos, Karel Vavreinová, Slavomíra
issn	0895-7959
number of pages	7 (xsd:int)

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