Impact of novel processing techniques on the functional properties of egg products and derivatives: A review-Reference-Cited by-同舟云学术

Impact of novel processing techniques on the functional properties of egg products and derivatives: A review

Published:2020-10-05 Issue:12 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Afraz Muhammad Talha¹,Khan Moazzam Rafiq¹,Roobab Ume²^ORCID,Noranizan Mohd Adzahan³,Tiwari Brijesh K.⁴,Rashid Muhammad Tayyab⁵,Inam‐ur‐Raheem Muhammad¹,Hashemi Seyed Mohammad Bagher⁶^ORCID,Aadil Rana Muhammad¹^ORCID

Affiliation:

1. National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan

2. School of Food Science and Engineering South China University of Technology Guangzhou China

3. Department of Food Technology Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia

4. Department of Food Biosciences Teagasc Food Research Centre Dublin Ireland

5. School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China

6. Department of Food Science and Technology Faculty of Agriculture, Fasa University Fasa Iran

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13568

Reference121 articles.

1. Assessing the impact of ultra‐sonication and thermo‐ultrasound on antioxidant indices and polyphenolic profile of apple‐grape juice blend

2. Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

3. Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk

4. Electrical systems for pulsed electric field applications in the food industry: An engineering perspective

5. Functionality of egg white proteins as affected by high intensity ultrasound

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