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Article: Research from Y. Hatanaka and co-researchers in the area of food technology described.(Report)
- Article from:
- Journal of Technology
- Article date:
- April 21, 2009
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According to recent research from Osaka, Japan, "We examined the effects of several tea extracts containing certain polyphenols on the physical properties of egg white gel."
"The results of compression tests showed that it was possible to increase the strength of the egg white gel by treatment with various tea extracts. The image analysis of thin sections of egg white gels by transmission electron microscopy (TEM) indicated that the network filaments were larger in the modified gel than in the egg white gel," wrote Y. Hatanaka and colleagues.
The researchers concluded: "The thickening of the filaments of the network structure suggests that tea extracts ...