Effect of processing technologies on the digestibility of egg proteins-Reference-Cited by-同舟云学术

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Effect of processing technologies on the digestibility of egg proteins

Published:2021-08-06 Issue:5 Volume:20 Page:4703-4738
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Bhat Zuhaib F.¹^ORCID,Morton James D.²,Bekhit Alaa El‐Din A.³^ORCID,Kumar Sunil¹,Bhat Hina F.⁴^ORCID

Affiliation:

1. Division of Livestock Products Technology SKUAST of Jammu Jammu Jammu and Kashmir India

2. Department of Wine Food and Molecular Biosciences Lincoln University Christchurch New Zealand

3. Department of Food Sciences University of Otago Dunedin New Zealand

4. Division of Biotechnology SKUAST of Kashmir Srinagar Jammu and Kashmir India

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12805

Reference259 articles.

1. “Effect of sorbic acid on the storage quality of Kaladhi-an acid coagulated milk product”

2. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods

3. American Egg Board.(2015).History of egg production.https://www.aeb.org/farmers‐and‐marketers/history‐of‐egg‐production.

4. Egg proteins

5. Impact of processing on the chemistry and functionality of food proteins

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1. Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera;Food Bioscience;2024-10

2. Improving or Enhancing the Functional Properties of Egg White Proteins by Modifying Them Using Ultrasound and Enzymatic Methods;IOP Conference Series: Earth and Environmental Science;2024-07-01

3. Microbial lysates repurposed as liquid egg substitutes;npj Science of Food;2024-06-19

4. In vitro digestibility of plant proteins: strategies for improvement and health implications;Current Opinion in Food Science;2024-06

5. Advances in Understanding the Antioxidant and Antigenic Properties of Egg-Derived Peptides;Molecules;2024-03-16

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