Functional Properties and Composition of Liquid Whole Egg Proteins as Influenced by Pasteurization and Frozen Storage-Reference-Cited by-同舟云学术

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Functional Properties and Composition of Liquid Whole Egg Proteins as Influenced by Pasteurization and Frozen Storage

Published:1989-11 Issue:11 Volume:68 Page:1461-1469
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

HERALD T.J.,SMITH D.M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/68/11/1461/4453377/poultrysci68-1461.pdf

Reference32 articles.

1. Official Methods of Analyses;Association of Official Analytical Chemists,1984

2. Functional properties of foods;Baldwin,1986

3. Disc gel electrophoresis of proteins in native and heat treated albumen, yolk, and centrifugated whole egg;Chang;J. Food Sci.,1970

4. The nutritive value of eggs;Cook,1986

5. Freezing egg products;Cotterill,1986

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1. Manothermosonication – A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes;Food Chemistry;2025-01

2. Modelling of Salmonella Enteritidis inactivation in liquid whole egg under dynamic manothermosonication treatments;Innovative Food Science & Emerging Technologies;2024-03

3. Manothermosonication – a Potential Alternative to Thermal Pasteurisation of Liquid Whole Egg: Comparison of Physico-Chemical Attributes;2024

4. Influence of pressure pre-treatments on liquid whole egg thermal pasteurization – microbiological, physicochemical and functional properties;Food Chemistry Advances;2023-10

5. Effect of thermal processing on the digestion of egg proteins;Processing Technologies and Food Protein Digestion;2023

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