Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storage-Reference-Cited by-同舟云学术

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Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storage

Published:2020-03-03 Issue:7 Volume:100 Page:2873-2879
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Wang Jing¹²³^ORCID,Gu Luping¹²³,Su Yujie¹²³,Chang Cuihua¹²³,Xu Lilan¹²³,Yang Yanjun¹²³,Li Junhua¹²³^ORCID

Affiliation:

1. State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China

2. School of Food Science and TechnologyJiangnan University Wuxi China

3. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University Wuxi China

Funder

National Basic Research Program of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10311

Reference30 articles.

1. Chemical Markers for the Evaluation of Raw Material Hygienic Quality in Egg Products

2. Shelf Life of Pasteurized Liquid Whole Egg

3. Detection of Listeria monocytogenes in raw and pasteurized liquid whole eggs and characterization by PFGE

4. Egg Safety Standards in China Need To Be Improved

5. Global overview of the risk linked to the Bacillus cereus group in the egg product industry: identification of food safety and food spoilage markers

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1. Phytochemical and chemotaxonomic investigations on the fruit parts of Illicium verum Hook. f;Biochemical Systematics and Ecology;2024-10

2. Increasing the pasteurization temperature of liquid egg white by phosphorylation modification: Exploring the mechanism and application;International Journal of Biological Macromolecules;2024-09

3. Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting;Food Chemistry;2024-06

4. Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs;Food Control;2024-01

5. Enhancement of foaming properties and storage stability of pasteurized liquid egg white through ultrasound modification;Food Hydrocolloids;2024-01

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