Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products
Author:
Affiliation:
1. Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
2. Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg MB Canada R3T 2N2
Funder
Egg Farmers of Canada
Mitacs
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12273/fullpdf
Reference147 articles.
1. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents-a review;Abeyrathne;Poult Sci,2013
2. Influence of high pressure processing on the linear viscoelastic properties of egg yolk dispersions;Aguilar;Rheol Acta,2007
3. 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 Aliment,2006
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