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Heat treatments applied to egg product have a rather low impact on in vivo allergenicity, despite significant changes in protein digestibility and antigenicity

Archive ouverte | Lechevalier-Datin, Valérie | CCSD

Egg products represent 15 to 50% of egg consumption in Europe depending on the country. For microbiological safety reasons, thermal treatments are applied to egg products. Liquid egg products are pasteurized for 2 to 6 min around ...

Effect of spray-drying and storage conditions on the physical and functional properties of standard and n3 enriched egg yolk powders

Archive ouverte | Rannou, Cécile | CCSD

This study aimed to evaluate the effect of the processing and storage conditions on the physical and functionalproperties of egg yolk (EY) powders. The spray-drying temperature (160 C vs. 180 C), storage temperature (15 C vs. 3...

Interfacial and emulsifying behaviour of crayfish protein isolate

Archive ouverte | Romero, Alberto | CCSD

International audience. The interfacial behaviour of adsorbed protein films constituted with a crayfish protein derivate that is typically produced as by-product from the food industry, has been studied at the air w...

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