"GB - Spojen\u00E9 kr\u00E1lovstv\u00ED Velk\u00E9 Brit\u00E1nie a Severn\u00EDho Irska" . . "P(EP0960006634)" . "RIV/00027022:_____/00:00000016!RIV/2001/MZE/M04001/N" . "527" . "Novotn\u00E1, Pavla" . "Strohalm, Jan" . "Influence of high pressure treatment on rheological and other properties of egg white"@en . . "Influence of high pressure treatment on rheological and other properties of egg white" . "Gabrovsk\u00E1, Dana" . "K\u00FDhos, Karel" . "0895-7959" . "High pressure research" . "[7C17381F393A]" . . . "713524" . "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 . . . "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" . . "Novotn\u00E1, Pavla" . . . "Gabrovsk\u00E1, Dana" . "7"^^ . . "7"^^ . "6" . "RIV/00027022:_____/00:00000016" . "Rysov\u00E1, Jana" . "Influence of high pressure treatment on rheological and other properties of egg white" . . "Hou\u0161ka, Milan" . "Vavreinov\u00E1, Slavom\u00EDra" . "Rysov\u00E1, Jana" . "7"^^ . . "Vavreinov\u00E1, Slavom\u00EDra" . . "Strohalm, Jan" . . . "K\u00FDhos, Karel" . "2000" . "Hou\u0161ka, Milan" . "Influence of high pressure treatment on rheological and other properties of egg white"@en . . "high pressure; egg white; rheological properties; gel strenghts; elasticity modulus; protein composi"@en . .