A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage-Reference-Cited by-同舟云学术

A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage

Published:2022-09 Issue: Volume:389 Page:133129
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yuan Xingyun,Li Yanjiao,Mo Qingnan,Zhang Beibei,Shu Dengqun,Sun Lina,Yang Hongkuan,Xie Xiangwen,Liu Yao,Zang Yitian

Funder

National Natural Science Foundation of China

Key Research and Development Program of Jiangxi Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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3. Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage;Caner;Poultry Science,2015

4. Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs;Cao;International Journal of Food Microbiology,2009

5. The use of the dynamics of changes in table eggs during storage to predict the age of eggs based on selected quality traits;Drabik;Animals,2021

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