著者

Kumeno Keiko Kurimoto Kimie Nakahama Nobuko Watanabe Michiko

出版者

社団法人日本農芸化学会

雑誌

Bioscience, Biotechnology, and Biochemistry (ISSN:09168451)

巻号頁・発行日

vol.58, no.3, pp.447-450, 1994-03-23

被引用文献数

3 6

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Commercially available egg white was freeze-concentrated using bacterial ice nuclei, which improved its foaming properties. Baked meringue, angel cake, snow-jelly, and marshmallow were prepared using freeze-concentrated egg white foam and their physical properties were evaluated. We concluded that freeze-concentrated egg white can be used to make some foam foods.