Development and characterization of egg yolk and egg yolk fractions edible films

Fuertes, S; Laca, A; Oulego, P; Paredes, B; Rendueles, M; Diaz, M

Diaz, M (reprint author), Univ Oviedo, Dept Chem & Environm Engn, C Julian Claveria S-N, E-33071 Oviedo, Spain.

FOOD HYDROCOLLOIDS, 2017; 70 ( ): 229

Abstract

New edible films were developed using egg yolk, yolk fractions (granules and plasma) and their purified protein fractions as a raw material. All films......

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