The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature – part 1: interior quality changes-Reference-Cited by-同舟云学术

The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature – part 1: interior quality changes

Published:2019-07-28 Issue:1 Volume:55 Page:259-266
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Yüceer Muhammed¹^ORCID,Caner Cengiz²^ORCID

Affiliation:

1. Department of Food Processing Canakkale Onsekiz Mart University Canakkale Turkey

2. Department of Food Engineering Canakkale Onsekiz Mart University Canakkale Turkey

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14301

Reference27 articles.

1. Effect of the thermoultrasonic treatment on the eggshell integrity and their impact on the microbial quality

2. Maintaining functional properties of shell eggs by ultrasound treatment

3. Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage

4. Eggshell microbiology and quality of hatching eggs subjected to different sanitizing procedures

5. The effect of gaseous ozone treatment on egg components

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