Application of Weibull Hazard Analysis to the Determination of the Shelf Life of Roasted and Ground Coffee

The foaming properties of undenaturated potato raw proteins and of isolated patatin and 16 -25 kDa fraction are investigated over a pH range of 4-8 with and without added NaCl. The patatin fraction was shown to be a very promising foaming agent with a foamability and foam stability equivalent or even superior to that of egg-white powder.