Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs

Author:

Wang Qi,Yang Yaqin,Li Zhe,Jin Haobo,Shu Dewei,Jin Yongguo,Jin Guofeng,Sheng Long

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference109 articles.

1. Pasteurization and sterilization systems,2023

2. Effects of ohmic heating on technological properties of whole egg;Alamprese;Innovative Food Science & Emerging Technologies,2019

3. Inactivation of Escherichia coli O157: H7 and Salmonella enteritidis in liquid egg white using pulsed electric field;Amiali;Journal of Food Science,2006

4. Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk;Amiali;Journal of Food Engineering,2007

5. Heat treatment of Listeria monocytogenes in liquid egg products with low temperature;Aram;Carpathian Journal of Food Science and Technology,2014

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