The Effect of Ultrasonic Treatment on Some Functional Properties of Egg White.
 This work studied the effect of treatment with a high frequency ultrasound bath (40 kHz and a power of 80 W.) on the pH, foaming capacity and stability of the foam of the white of hens eggs (sample 1/120 hours post laying and sample 2/24 hours post laying). Exposure time was at varied intervals...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidad del Zulia
2009-07-01
|
| Series: | Revista Científica |
| Online Access: | http://www.produccioncientificaluz.org/index.php/cientifica/article/view/15434 |