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

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.