The Use of Novel Technologies in Egg Processing-Reference-Cited by-同舟云学术

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The Use of Novel Technologies in Egg Processing

Published:2021-09-27 Issue: Volume: Page:1-21
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Agregán Rubén¹,Munekata Paulo E. S.¹^ORCID,Putnik Predrag²,Pateiro Mirian¹^ORCID,Bursać Kovačević Danijela²,Zavadlav Sandra³,Lorenzo José M.¹⁴^ORCID

Affiliation:

1. Centro Tecnológico De La Carne De Galicia, Adva, Ourense, Spain

2. Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

3. Department of Food Technology, Karlovac University of Applied Sciences, Karlovac Croatia

4. Área De Tecnología De Los Alimentos, Facultad De Ciencias De Ourense, Universidad De Vigo, Ourense, Spain

Funder

Xunta de Galicia

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1980887

Reference88 articles.

1. Eggs and Egg Products Processing

2. Thermal pasteurization requirements for the inactivation of Salmonella in foods

3. Pulsed electric field processing of egg products: a review

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dielectric barrier discharge cold plasma alleviated the immunoreactivity of egg white proteins with improved digestibility and functional properties;Food Bioscience;2024-10

2. Effect of Cold Atmospheric Plasma Fusion 222 nm UV and PAHP on Cold Pasteurisation of Egg Surfaces;Food and Bioprocess Technology;2024-05-22

3. Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole Egg;Foods;2023-06-23

4. Green Technologies for Sustainable Food Production and Preservation: High-Pressure Processing;Sustainable Food Science - A Comprehensive Approach;2023

5. Approaches of Egg Decontamination for Sustainable Food Safety;Sustainability;2022-12-27

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