. "2"^^ . . "Optimalization of egg white foam forming" . . . "RIV/60461373:22330/10:00024369" . "M\u00EDkov\u00E1, Kamila" . . "World Poultry Science Journal" . "Optimalization of egg white foam forming"@en . "0043-9339" . . . "2"^^ . "2010-01-01+01:00"^^ . "Z(MSM6046137305)" . "Bov\u0161kov\u00E1, Helena" . . . "Optimalization of egg white foam forming" . . . "22330" . . "[F823DEB65A54]" . "Optimalization of egg white foam forming"@en . . . . . "Aylesbury" . . . "10"^^ . . "World Poultry Science Association (WPSA)" . . . "egg white; foam characteristics; acidity; aluminium ions; natrium pyrophosphate; natrium hexametaphosphate egg white; foam characteristics; acidity; aluminium ions; natrium pyrophosphate; natrium hexametaphosphate"@en . "The work was targeted on the study of egg white foam forming, the influence of pH, aluminium ionts, xanthan, maltodextrin and phosphates on the whipping and stability of egg white foams. The whipping was studied for nonpasteurized and pasteurized egg white with using the blender with planet motion. Both type of egg white form goodfoam in acid area (pH below 4.5) and at neutral pH. The aluminium ions had positive effect on foam volume andstability especially at non pasteurized egg white. The addition of maltodextrin or saccharose decreased the volume offoam. The addition of natrium pyrophosphate or natrium hexametaphosphate had positive effect on the volume,density and stability of foam. The foams with hexametaphosphate were apllied into confectionary products." . "Turku, Finland" . "277308" . "The work was targeted on the study of egg white foam forming, the influence of pH, aluminium ionts, xanthan, maltodextrin and phosphates on the whipping and stability of egg white foams. The whipping was studied for nonpasteurized and pasteurized egg white with using the blender with planet motion. Both type of egg white form goodfoam in acid area (pH below 4.5) and at neutral pH. The aluminium ions had positive effect on foam volume andstability especially at non pasteurized egg white. The addition of maltodextrin or saccharose decreased the volume offoam. The addition of natrium pyrophosphate or natrium hexametaphosphate had positive effect on the volume,density and stability of foam. The foams with hexametaphosphate were apllied into confectionary products."@en . "RIV/60461373:22330/10:00024369!RIV11-MSM-22330___" .