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  • 标题:PREDICTING THE STABILITY OF ADVOCAAT TYPE EGG LIQUEURS ON A BASE OF SELECTED EVALUATION INDICATORS
  • 本地全文:下载
  • 作者:Tomasz Tarko
  • 期刊名称:Acta Scientarum Polonorum - Technologia Alimentaria
  • 印刷版ISSN:1644-0730
  • 电子版ISSN:1898-9594
  • 出版年度:2006
  • 卷号:5
  • 期号:1
  • 页码:37-45
  • 出版社:Agricultural University of Poznan Press
  • 摘要:Attempts to work out a test for predicting the stability of Advocaat egg liqueurs revealed that centrifuging method appeared to be the most efficient in their quick destabilization. Measurements of conductivity, lipid droplet diameter as well as imbalance of emulsion with MgSO4 addition may also be used as auxiliary indicators for evaluating the predicted stability of alcoholic egg emulsions. Making several tests at the same time is a condition for evaluation of credible liqueur stability time.
  • 关键词:egg liqueurs stability, emulsion creams
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