Zobrazeno 1 - 10
of 97
pro vyhledávání: '"LIQUID EGG WHITE"'
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 13, Iss 51, Pp 67-81 (2024)
This study aims to compare the antimicrobial properties of nisin and natamycin in pasteurized liquid egg whites. After breaking and processing the eggs and performing operations such as filtration and homogenization, the egg white liquid undergoes pa
Externí odkaz:
https://doaj.org/article/39ed100281154b3f9fcb39a111917ec3
Publikováno v:
Shipin Kexue, Vol 44, Iss 24, Pp 26-33 (2023)
In order to increase the pasteurization temperature and heat resistance of liquid egg white, the effect of trypsin modification on the heat resistance and structural properties of liquid egg white was investigated in this study. The sample in this st
Externí odkaz:
https://doaj.org/article/3e0e41a70a8947c38051b5f05f209f08
Autor:
Ping-Hsiu Huang, Sulfath Hakkim Hazeena, Yi-Ting Qiu, Jhih-Ying Ciou, Chang-Wei Hsieh, Ming-Kuei Shih, Min-Hung Chen, Chih-Yao Hou
Publikováno v:
Heliyon, Vol 9, Iss 1, Pp e12697- (2023)
Sterilized Liquid Eggs (SLE) are convenient for the baking process by minimizing the food safety risks of fresh eggs. Although these advantages were encouraging, the thermal effects of the pasteurization process had a negative impact on the functiona
Externí odkaz:
https://doaj.org/article/12d45701cba84d38924f4810ad061268
Akademický článek
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Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1229-1243 (2021)
The influence of alcohols with different alkyl chain length (methanol, ethanol and propanol) on the physicochemical properties (turbidity, surface hydrophobicity, exposed and total free sulfhydryl groups, denaturation temperature; Tm) of pasteurized
Externí odkaz:
https://doaj.org/article/bed98c959d4240a7a14e9cb86a040f7b
Akademický článek
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Publikováno v:
Applied Sciences, Vol 12, Iss 5, p 2500 (2022)
The quality of liquid egg white (LEW) during storage is critical for the development of the egg industry. In order to effectively control its storage quality, the effects of packaging materials and storage conditions on the quality of LEW were invest
Externí odkaz:
https://doaj.org/article/92ee17a4999c4396980043e19508452f
Publikováno v:
Microorganisms, Vol 9, Iss 3, p 486 (2021)
The objective of the study was to develop a predictive model of Salmonella spp. growth in pasteurized liquid egg white (LEW) and to estimate the salmonellosis risk using the baseline model and scenario analysis. Samples were inoculated with six strai
Externí odkaz:
https://doaj.org/article/ed70a762f8f5460aa7074fb648ed4b71
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1229-1243 (2021)
The influence of alcohols with different alkyl chain length (methanol, ethanol and propanol) on the physicochemical properties (turbidity, surface hydrophobicity, exposed and total free sulfhydryl groups, denaturation temperature; Tm) of pasteurized
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::284fdec134dd2cdc4b266eb7f6e78909
https://doaj.org/article/bed98c959d4240a7a14e9cb86a040f7b
https://doaj.org/article/bed98c959d4240a7a14e9cb86a040f7b