APPLICATION OF HIGH-PRESSURE TO FOOD-PROCESSING - PRESSURIZATION OF EGG-WHITE AND YOLK, AND PROPERTIES OF GELS FORMED

被引：82

作者：

HAYASHI, R ^{[1
]}

KAWAMURA, Y ^{[1
]}

NAKASA, T ^{[1
]}

OKINAKA, O ^{[1
]}

机构：

[1] DOSHISHA WOMENS COLL LIBERAL ARTS,DEPT NUTR,KAMIGYO KU,KYOTO 602,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1989年 / 53卷 / 11期

关键词：

D O I：

10.1080/00021369.1989.10869784

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：2935 / 2939

页数：5

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[5] INTRODUCTION OF HIGH-PRESSURE TO FOOD-PROCESSING - PREFERENTIAL PROTEOLYSIS OF BETA-LACTOGLOBULIN IN MILK WHEY [J].

HAYASHI, R ;

KAWAMURA, Y ;

KUNUGI, S .

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[8]

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[9]

HEREMANS K, 1985, HIGH PRESSURE EFFECT, P89

[10]

HORI K, 1988, SHOKUHIN TO KAIHATSU, V23, P46

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