Functional properties and nutritional composition of liquid egg products treated in a coiled tube UV-C reactor-Reference-Cited by-同舟云学术

Functional properties and nutritional composition of liquid egg products treated in a coiled tube UV-C reactor

Published:2015-12 Issue: Volume:32 Page:156-164
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

de Souza Poliana Mendes,Müller Alexandra,Beniaich Adnane,Mayer-Miebach Esther,Oehlke Kathleen,Stahl Mario,Greiner Ralf,Fernández Avelina

Funder

Generalitat Valenciana

CNPq

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference52 articles.

1. Effect of transglutaminase cross-linking on the functional properties as a function of NaCl concentration of legumes protein isolate;Ali;International Journal of Biological Life Sciences,2011

2. Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate;Alleoni;Revista Brasileira de Ciência Avícola,2004

3. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents;Alothman;Food Chemistry,2009

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

5. Changes of hen eggs and their components caused by non-thermal pasteurizing treatments II. Some non-microbiological effects of gamma irradiation or hydrostatic pressure processing on liquid egg white and egg yolk;Andrassy;Acta Alimentaria,2006

Cited by 32 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. CFD simulation of liquid food flow in a coiled tube UVC reactor;Food and Bioproducts Processing;2024-08

2. Continuous flow microwave processing of liquid whole egg: Pasteurization and functional characteristics evaluation;Innovative Food Science & Emerging Technologies;2023-12

3. Influence of pressure pre-treatments on liquid whole egg thermal pasteurization – microbiological, physicochemical and functional properties;Food Chemistry Advances;2023-10

4. Developing effective radio frequency and ultraviolet combination technology based on evaluating quality characteristics of buckwheat;Innovative Food Science & Emerging Technologies;2023-06

5. Enhancing gallic acid antimicrobial activity against Escherichia coli by ultraviolet-C light irradiation;Innovative Food Science & Emerging Technologies;2023-06