The effects of sonication on the stability of eggs during extended storage
Author:
Affiliation:
1. Department of Food Processing Canakkale Onsekiz Mart University 017020 Canakkale Turkey
2. Department of Food Engineering Canakkale Onsekiz Mart University 017020 Canakkale Turkey
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15958
Reference35 articles.
1. High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides
2. Chitosan Coating Improves Shelf Life of Eggs
3. Effects of combination treatments of lysozyme and high power ultrasound on the Salmonella typhimurium inactivation and quality of liquid whole egg
4. The effects of edible coatings on chicken egg quality under refrigerated storage
5. Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage
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1. Combined effect of electrolyzed water (EW) and sonication with equilibrium modified atmosphere packaging for prolonging storage stability of fresh strawberry;Food Science and Technology International;2024-01-27
2. Applications of non-thermal technologies in food processing Industries-A review;Journal of Agriculture and Food Research;2023-12
3. Combined effect of sonication and equilibrium‐modified atmosphere packaging to improve storage stability of “Angelino” plums during extended storage;Journal of Food Process Engineering;2023-03-17
4. Characterization of pasteurized and sonicated whole shell egg and evaluating egg's interior quality during storage period;Journal of Food Process Engineering;2022-10-21
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