Influence of storage time on the flavor and texture of egg yolk gel
The physicochemical properties, structure, and flavor of yolk gels stored under 4 °C conditions were investigated using GC–MS, electronic nose analysis, and texture profiling, provided valuable insights into determining the optimal processing time for egg yolks. During storage, the hardness increase...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003608 |
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