Investigating the properties of egg white pasteurised by ultra-high hydrostatic pressure and gamma irradiation by evaluating their NIR spectra and chemosensor array sensor signal responses using different methods of qualitative analysis-Reference-Cited by-同舟云学术

Investigating the properties of egg white pasteurised by ultra-high hydrostatic pressure and gamma irradiation by evaluating their NIR spectra and chemosensor array sensor signal responses using different methods of qualitative analysis

Published:2006-05 Issue:1-2 Volume:82 Page:115-121
ISSN:0169-7439
Container-title:Chemometrics and Intelligent Laboratory Systems
language:en
Short-container-title:Chemometrics and Intelligent Laboratory Systems

Author:

Seregély Zsolt,Farkas József,Tuboly Eszter,Dalmadi István

Publisher

Elsevier BV

Subject

Spectroscopy,Process Chemistry and Technology,Computer Science Applications,Software,Analytical Chemistry

Reference11 articles.

1. Characterization of high-pressure-treated egg albumen;Iametti;Journal of Agricultural and Food Chemistry,1999

2. Egg pasteurization Manual. ARS 74–48;USDA,1969

3. Inactivation of Listeria innocua in liquid whole egg by high hydrostatic pressure;Ponce;Journal of Food Protection,1998

4. Effects of high hydrostatic pressure on food constituents: an overview;Cheftel,1992

5. Review. High pressure technology in the food industry;Farr;Trends in Food Science and Technology,1990

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