The influence of aging egg on foaming properties of different meringue types

Basit Öğe Kaydı
dc.authoridÇağla Özer / 0000-0001-8471-8607en_US
dc.authoridCansu Ağan / 0000-0001-9043-8767en_US
dc.authorscopusidCansu Ağan / 57211870647
dc.authorscopusidÇağla Özer / 57211870647
dc.authorwosidÇağla Özer / L-6470-2018
dc.authorwosidCansu Ağan / L-6470-2018
dc.date.accessioned2020-08-30T20:06:07Z
dc.date.available2020-08-30T20:06:07Z
dc.date.issued2020
dc.departmentİstinye Üniversitesi, Güzel Sanatlar, Tasarım ve Mimarlık Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.descriptionOzer, Cagla ; Agan, Cansu (isu author)
dc.description.abstractMeringue, which is one of the scaffolding of culinary arts, basically consists of whipped egg white and sugar. Usage of meringue in the field of gastronomy varies and most of the pastry products includes meringue due to its textural and structural properties. There are three types of meringue; French, Swiss and Italian. Protein concentration, the age of egg white, whipping time and temperature, heat treatment, sugar content and acid have important role on foaming properties such as foaming capacity and stability. In this study, the effect of aged egg on foaming properties was investigated in three types of meringue. Thirty-two hours storage was found as the best aging condition for the highest foaming capacity and stability. On the other hand, Italian meringue was the most suitable meringue type for the highest foaming capacity while the highest foaming stability was obtained from French meringue for among all types of meringue.en_US
dc.identifier.citationÖzer, Ç., & Ağan, C. (2020). The Influence of Aging Egg on Foaming Properties of Different Meringue Types. Journal of Culinary Science & Technology, 1-10.en_US
dc.identifier.doi10.1080/15428052.2020.1790073en_US
dc.identifier.issn1542-8052en_US
dc.identifier.issn1542-8044en_US
dc.identifier.scopus2-s2.0-85087841496en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://doi.org/10.1080/15428052.2020.1790073
dc.identifier.urihttps://hdl.handle.net/20.500.12713/372
dc.identifier.wosWOS:000547973900001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzer, Çağlaen_US
dc.institutionauthorAğan, Cansuen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofJournal of Culinary Science & Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAged Eggen_US
dc.subjectFoaming Capacityen_US
dc.subjectFoaming Stabilityen_US
dc.subjectMeringueen_US
dc.titleThe influence of aging egg on foaming properties of different meringue typesen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
298.pdf
Boyut:
3.53 MB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Aşçılık Programı Makale Koleksiyonu
Gastronomi ve Mutfak Sanatları Bölümü Makale Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu