Examining coagulation conditions for the utilization of technical albumen. A preliminary study
Plamen Saraliev,
Desislav Balev,
Desislava Vlahova-Vangelova
et al.
Abstract:Egg processing, a major source of high-value protein for the food industry, is on the rise. However, it generates significant waste. Utilizing egg by-products, especially technical albumen, offers ways to create value-added products. The aim of this study is to examined different coagulation conditions for the utilization of technical albumen. Four types of coagulation were examined. The first type required pH correction using an acid solution (30% citric, lactic, or acetic acid) until the pH ranged from 4.8 t… Show more
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