Egg-Based Product Development for High-Pressure Processes at Low and High Temperature

Author:

Juliano Pablo

Publisher

Springer New York

Reference55 articles.

1. Ahn J, Balasubramaniam VM, Yousef AE (2005) Effect of pressure-assisted thermal processing on the inactivation of selected Clostridium and Bacillus surrogate spores [abstract]. Nonthermal Processing Workshop, September 15-16, Philadelphia, PA, USDA Eastern Regional Research Center, USDA ARS Eastern Regional Research Center, Wyndmoor, PA, Abstract no.# p 24

2. Ahn J, Balasubramaniam VM, Yousef AE (2007) Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. Int J Food Microbiol 113(3):321–329

3. Ahmed J, Ramaswamy HS, Alli I, Ngadi M (2003) Effect of high pressure on rheological characteristics of liquid egg. Lebensm Wiss Technol 36(5):517–524

4. American Egg Board (2012) Egg products buyer’s guide. American Egg Board, Park Ridge, IL, pp 25–34

5. Anton M, Chapleau N, Beaumal V, Delépine S, de Lamballerie M (2001) Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk. Innov Food Sci Emerg Technol 2:9–21

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