View More View Less
  • 1 R. Dr. António Bernardino de Almeida Escola Superior de Biotecnologia 4200 Porto Portugal
  • 2 Vers-chez-les-Blanc Nestlé Research Center P.O. Box 44 CH-100 Lausanne 26 Switzerland
Restricted access

Egg white is of great interest for many culinary and industrial applications. Egg white is used for coating, gluing, thickening and so on in pasta, desserts, etc. There is thus a great interest from the industrial point of view to better know this raw material, used in very large amounts in the dessert production for example, and to obtain egg white fractions with different functional properties.