Application of high pressure processing for prevention of greenish-gray yolks and improvement of safety and shelf-life of hard-cooked peeled eggs

Author:

Shahbaz Hafiz Muhammad,Jeong Bora,Kim Jeong Un,Ha Namho,Lee Hyunah,Ha Sang-Do,Park Jiyong

Funder

High Value-Added Food Technology Development Program

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference43 articles.

1. Microbiological methods—Aerobic plate count. AOAC method 966.23;AOAC – Association of Official Agricultural Chemists International,1995

2. Factors affecting the discoloration of hard-cooked egg yolks;Baker;Poultry Science,1967

3. Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen;Baron;Food Microbiology,2016

4. Factors influencing inactivation of Salmonella enteritidis in hard-cooked eggs;Chantarapanont;Journal of Food Protection,2000

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