𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of heat pasteurisation on some egg white enzymes

✍ Scribed by Ann E. Henderson; D. S. Robinson


Book ID
102923330
Publisher
John Wiley and Sons
Year
1969
Tongue
English
Weight
606 KB
Volume
20
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


The effect of proteolytic enzymes on the
✍ Niewiarowicz, A. ;Szczepaniak, Barbara ;Stachowiak, Anna ;ReksiΕ„ski, T. πŸ“‚ Article πŸ“… 1986 πŸ› John Wiley and Sons 🌐 English βš– 333 KB πŸ‘ 1 views

The effect of proteolytic enzyme preparations such as Proteopol PB (bacterial origin), ficin, and pancreatin on the thermostability of egg-white proteins during pasteurization was investigated. Proteolytic activities of each enzyme were measured at three different doses which were calculated by the

The effect of pasteurisation and freezin
✍ T. Lawrence Parkinson πŸ“‚ Article πŸ“… 1977 πŸ› John Wiley and Sons 🌐 English βš– 262 KB

## Abstract The low density fraction of egg yolk was separated by gel filtration into two groups of lipoproteins. One group (1) had an extremely high molecular weight and was probably formed by aggregation of the second group (2), which itself had a high molecular weight. In liquid egg the ratio of