Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4°C-Reference-Cited by-同舟云学术

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Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4°C

Published:2019-11 Issue:11 Volume:98 Page:5940-5948
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Necidová Lenka,Bursová Šárka,Ježek František,Haruštiaková Danka,Vorlová Lenka,Golian Jozef

Funder

University of Veterinary and Pharmaceutical Sciences Brno

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/advance-article-pdf/doi/10.3382/ps/pez378/28970180/pez378.pdf

Reference35 articles.

1. A review on mechanisms and commercial aspects of food preservation and processing;Amit;Agric. Food Secur.,2017

2. Effect of gamma radiation and cold storage on chemical and organoleptic properties and microbiological status of liquid egg white and yolk;Badr;Food Chem.,2006

3. Novel biotechnological applications of bacteriocins: a review;Balciunas;Food Control,2013

4. Functional and gel characteristics of liquid whole egg as affected by pH alteration;Chang;J. Food Eng.,2000

5. Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.);Chen;Postharvest Biol. Technol,2010

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1. Modern trends and techniques for food preservation;Food and Life;2024-03-30

2. Regulating the thermal properties of egg white by adding surfactants;Journal of Food Engineering;2024-02

3. Effect of nisin, EDTA, and abuse temperature on the growth of Salmonella Typhimurium in liquid whole egg during refrigerated storage;Food Research International;2023-12

4. A review on egg pasteurization and disinfection: Traditional and novel processing technologies;Comprehensive Reviews in Food Science and Food Safety;2022-12-20

5. Effects of Glucose and Homogenization Treatment on the Quality of Liquid Whole Eggs;Foods;2022-08-20

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