Technological advances in egg product processing with reference to allergenicity

Autor: Valerie Lechevalier, Catherine Guérin-Dubiard, Maryvonne Pasco, Angélique Gillard, Yann Le Gouar, Nuttinee Musikaphun, Gaelle Tanguy-Sai, Olivier Tranquet, Sandra Denery, Valerie Beaumal, Elisabeth David Briand, Fabienne Rancé, Anne Juchet, Martine Drouet, Evelyne Paty, Sandrine Legoué-Morillon, Marc Anton, Didier Dupont, Yoshinori Mine, Chantal Brossard, Francoise Nau

Publikováno v: XVIIth european symposium on the quality of eggs and egg products
XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom. 2017
XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom
HAL

Egg is a widely used ingredient in many food products all around the world. It is indeed a major source of high quality proteins and essential nutrients and provides many desirable functional attributes such as foaming, emulsifying, gelling, colourin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e3bed369f267f6a1a5313af959d44646
https://hal.archives-ouvertes.fr/hal-01595727