Culinary Biophysics: on the Nature of the 6X°C Egg
@article{Vega2011CulinaryBO, title={Culinary Biophysics: on the Nature of the 6X°C Egg}, author={C{\'e}sar Vega and Ruben Mercad{\'e}-Prieto}, journal={Food Biophysics}, year={2011}, volume={6}, pages={152-159} }
Shell-on eggs cooked by immersion in water at low and constant temperatures (∼60–70 °C) yield yolks with very particular textures. Structure development in such unique cooking conditions is far from understood. The present study shows that egg yolk, despite its compositional complexity, follows typical gelation kinetics found in many globular proteins and that it can develop structure at temperatures as low as 56 °C. It follows that yolk texture is dictated by time/temperature combinations…
18 Citations
Salmonella survival during soft-cooked eggs processing by temperature-controlled water circulator
- ChemistryFood Control
- 2018
Preparation methods in fl uence gastro nomical outcome of hollandaise sauce Guro
- 2014
Egg yolk stabilized butter sauces, such as hollandaise sauce, are classics in the French cuisine and adopted all over the world. They can be made using a number of different procedures. This study…
Soft condensed matter physics of foods and macronutrients
- ChemistryNature Reviews Physics
- 2019
Understanding food properties is paramount for enhancing features such as appearance, taste and texture, for improving health-related factors such as minimizing the onset of allergies or improving…
Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef
- Chemistry
- 2012
Slices of beef eye of round were sous-vide cooked for 3, 6, 9, and 12 hours at 56, 58, and 60°C. The results showed that descriptors from a sensory descriptive analysis were divided into two groups…
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
- ChemistryFlavour
- 2014
BackgroundLong-time low-temperature sous-vide cooking of meat enables the chef to precisely and robustly reach a desired gastronomic outcome. In long-time low-temperature sous-vide cooking, time and…
Relating Food Engineering to Cooking and Gastronomy.
- Biology, MedicineComprehensive reviews in food science and food safety
- 2018
It is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use, and should become a part of food innovation and entrepreneurship now being led by chefs.
The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs.
- MedicineComprehensive reviews in food science and food safety
- 2021
This review article focuses on the chemical, physical, and functional properties of plant-derived ingredients; the processing operations that can be used to convert these ingredients into food products; and, the science behind the formulation of vegan meat, fish, eggs, and milk alternatives.
References
SHOWING 1-10 OF 56 REFERENCES
Rheology and microstructure of heat-induced egg yolk gels
- Materials Science
- 2004
The evolution of native egg yolk undergoing a thermal-induced sol-gel transition was studied by using temperature controlled small amplitude oscillatory shear measurements. The critical gel point was…
Effect of pH and added electrolyte on the thermal-induced transitions of egg yolk
- Materials Science
- 2004
Thermally-induced transitions of egg yolk were studied using Differential Scanning Calorimetry (DSC) and temperature-controlled Small Amplitude Oscillatory Shear (SAOS). The influence of composition…
Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions.
- Chemistry, MedicineColloids and surfaces. B, Biointerfaces
- 2001
Influence of high pressure processing on the linear viscoelastic properties of egg yolk dispersions
- Chemistry
- 2007
The effect of high-pressure treatments on the gelation of egg yolk dispersions was studied by using differential scanning calorimetry (DSC) and small amplitude oscillatory shear (SAOS). The influence…
Involvement of Ovotransferrin in the Thermally Induced Gelation of Egg White at around 65°C.
- BiologyBioscience, biotechnology, and biochemistry
- 1998
An analysis of the turbidity appearance in the presence or absence of iron and polyacrylamide gel electrophoresis of the precipitated proteins after thermal treatment revealed ovotransferrin to be the major component involved in thermal gelation at around 65°C.
Kinetics of Aggregation and Gelation of Globular Proteins after Heat-Induced Denaturation
- Biology
- 1999
The rate of native protein consumption upon heating solutions of β-lactoglobulin at pH 7 and 0.1 M salt is characterized by a single activated process for temperatures up to 85 °C, and the concentration dependence of the gel time diverges when the concentration approaches 7 g/L independent of the heating temperature.
Heat‐Induced Gelation of Hen's Egg Yolk Low Density Lipoprotein (LDL) Dispersion
- Chemistry
- 1982
The results indicated that the heat-induced LDL gels were more stable than those of OV and BSA under various environmental conditions.