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image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Journal of the Scien...arrow_drop_down
image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
Journal of the Science of Food and Agriculture
Article . 1950 . Peer-reviewed
License: Wiley Online Library User Agreement
Data sources: Crossref
https://dx.doi.org/10.1002/jsf...
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Dried albumen: Removal of sugar by yeast before drying

descriptionPublicationkeyboard_double_arrow_right Article 01 Jul 1950 English Publisher:WileyJournal:Journal of the Science of Food and Agriculture, volume 1, pages 199-201 (issn: 0022-5142, eissn: 1097-0010, Copyright policy )
Authors: J. R. Hawthorne;

doi: 10.1002/jsfa.2740010703

Dried albumen: Removal of sugar by yeast before drying

Abstract

AbstractA procedure for preparing stable dried albumen is described. The egg white, before drying, is freed from the naturally occurring glucose by yeast fermentation and from yeast by centrifuging. Laboratory tests showed little or no difference between the best experimental samples and samples of commercial, bacterially fermented albumen. This result was confirmed by tests carried out under commercial bakery conditions.

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
8
Average
Average
Average
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