Scaling-up a process for the preparation of folate-enriched protein extracts from hen egg yolks-Reference-Cited by-同舟云学术

Scaling-up a process for the preparation of folate-enriched protein extracts from hen egg yolks

Published:2014-11 Issue: Volume:141 Page:85-92
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Naderi Nassim,House James D.,Pouliot Yves

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Anton, M., 2006. Recent advances concerning the functional properties of egg yolk low-density lipoproteins. In: EPC 2006 – 12th European Poultry Conference, Verona, Italy, Paper 35.

2. Composition and structure of hen egg yolk;Anton,2007

3. Egg yolk: structures, functionalities and processes;Anton;J. Sci. Food Agric.,2013

4. Thermostability of hen egg yolk granules: Contribution of native structure of granules;Anton;J. Food Sci.,2000

5. Official Methods of Analysis;AOAC,2005

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