Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/76562
Type: Artigo de periódico
Title: Viscoelasticity of frozen/thawed egg yolk
Author: Telis, VRN
Kieckbusch, TG
Abstract: Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen storage temperature in the range -10 to -14 degrees C, but there was no appreciable difference in the range -14 to -24 degrees C. When yolk was maintained motionless and supercooled at -10 degrees C and -12 degrees C for 23 hr, no change in the complex modulus, G*, was observed, but there was a considerable increase when yolk was disturbed and became frozen at the same temperatures for the same time.
Subject: egg yolk
freezing
gelation
viscoelasticity
Country: EUA
Editor: Wiley-blackwell
Rights: fechado
Identifier DOI: 10.1111/j.1365-2621.1997.tb04427.x
Date Issue: 1997
Appears in Collections:Unicamp - Artigos e Outros Documentos

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