TERMIUM Plus®

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OVOMUCIN [1 record]

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Alphabetical list of terms

Record 1 2018-02-20

English

Subject field(s)
  • Food Industries
OBS

1-3% of the total solids. Responsible for the firmness of egg-white.

French

Domaine(s)
  • Industrie de l'alimentation
CONT

L'ovomucine est extraite à partir du blanc d'œuf selon le principe décrit par Guérin et Brûlé (1992), puis lyophilisée. L'ovomucine ainsi préparée représente le substrat de départ des différentes hydrolyses.

Spanish

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