On July 15, 2022, Jia, Jie; Xiong, Dandan; Bai, Jie; Yuan, Yirong; Song, Qi; Lan, Tian; Tian, Liangjie; Guo, Chunfeng; Liu, Xuebo; Wang, Caixia; Duan, Xiang published an article.Computed Properties of 24295-03-2 The title of the article was Investigation on flavor and physicochemical properties of angel food cakes prepared by lactic acid fermented egg white. And the article contained the following:
Our recent research revealed that moderate lactic acid fermentation endowed egg white with stronger foaming properties. This inspired us to further investigate the potential application of lactic acid fermented egg white in food system. In this paper, we systematically investigated the flavor and physicochem. properties of angel food cakes prepared by egg white fermented for different times (0, 3, 6 and 9 h). Results proved the utilization of 6 h-fermented egg white decreased the baking loss of cakes. And the flavor profiles of cakes with fermented egg white were significantly improved, resulting from the changed composition of egg white. The lightness, redness and yellowness were higher in cakes with 9 h-fermented egg white compared with control cakes. Meanwhile, the cakes with fermented egg white showed a lower volume and less resilient. These results suggested that fermented egg white could endow angel food cakes with improved aroma, and verified our previous viewpoint that lactic acid fermentation has a potential to be applied in egg products. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Computed Properties of 24295-03-2
The Article related to lactic acid egg white food cake flavor physicochem property, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Computed Properties of 24295-03-2
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica