Physical and Functional Properties of Gamma Irradiated Liquid Egg White-Reference-Cited by-同舟云学术

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Physical and Functional Properties of Gamma Irradiated Liquid Egg White

Published:1968-09 Issue:5 Volume:47 Page:1481-1487
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Ball H.R.,Gardner F.A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/47/5/1481/4295506/poultrysci47-1481.pdf

Reference16 articles.

1. The Radiation Chemistry of Water and Aqueous Solutions;Allen,1961

2. Fundamentals of Radiobiology;Bacq,1961

3. Irradiation of eggs and egg products;Brooks;Int. J. Appl. Rad. Isotopes,1959

4. Gamma irradiation of Salmonella species in frozen whole egg;Comer;Canadian J. Microbiol.,1963

5. Physical Chemistry;Daniels,1955

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1. Effect of different doses of Co-60 gamma-ray irradiation treatment on the micro-rheological and emulsifying properties of liquid egg white;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2020-02

2. Improvement in the radio frequency method to pasteurise shell eggs by automation and cost reduction;International Journal of Food Science & Technology;2018-06-12

3. Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam;Innovative Food Science & Emerging Technologies;2017-06

4. Effects of Gamma Radiation for Microbiological Control in Eggs;Egg Innovations and Strategies for Improvements;2017

5. Promotion of foam properties of egg white protein by subcritical water pre-treatment and fish scales gelatin;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2017-01

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