Study of high pressure carbon dioxide on the physicochemical, interfacial and rheological properties of liquid whole egg

2021 ◽  
Vol 337 ◽  
pp. 127989
Author(s):  
Long Sheng ◽  
Linlin Zu ◽  
Meihu Ma
Keyword(s):  
Carbon Dioxide ◽  
High Pressure ◽  
Rheological Properties ◽  
Liquid Whole Egg ◽  
Whole Egg

Effect of high pressure treatment on liquid whole egg

2012 ◽  
pp. 1-7 ◽  
Author(s):  
Csaba Németh ◽  
István Dalmadi ◽  
Balázs Mráz ◽  
László Friedrich ◽  
Ildikó Zeke ◽  
...  
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Liquid Whole Egg ◽  
Whole Egg

High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg

2013 ◽  
Vol 36 (1) ◽  
pp. 63-69 ◽  
Author(s):  
Francesca Patrignani ◽  
Lucia Vannini ◽  
Sylvain L. Sado Kamdem ◽  
Isabel Hernando ◽  
Raquel Marco-Molés ◽  
...  
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Functional Properties ◽  
High Pressure Homogenization ◽  
Liquid Whole Egg ◽  
Treatment Safety ◽  
Whole Egg

scholarly journals Physical and rheological properties of liquid whole egg after treatment of concentrated microwave field (CMF)

2021 ◽  
Vol 1782 (1) ◽  
pp. 012025
Author(s):  
M Oziemblowski ◽  
A Nawirska-Olszańska ◽  
D Maksimowski ◽  
M Trenka
Keyword(s):  
Rheological Properties ◽  
Microwave Field ◽  
Liquid Whole Egg ◽  
Whole Egg

scholarly journals Effect of storage conditions of egg on rheological properties of liquid whole egg

2011 ◽  
Vol 51 (3) ◽  
pp. 543-550 ◽  
Author(s):  
Jaspal Singh ◽  
Harish Kumar Sharma ◽  
Monica Premi ◽  
Kamlesh Kumari
Keyword(s):  
Rheological Properties ◽  
Storage Conditions ◽  
Liquid Whole Egg ◽  
Whole Egg

scholarly journals The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg

2009 ◽  
Vol 27 (No. 4) ◽  
pp. 228-233 ◽  
Author(s):  
N. Hasníková-Schenková ◽  
L. Jiřincová ◽  
M. Šikulová ◽  
A. Landfeld ◽  
M. Marek ◽  
...  
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Antimicrobial Agents ◽  
Microbial Quality ◽  
Pressure Treatment ◽  
Colour Changes ◽  
Liquid Whole Egg ◽  
Whole Egg ◽  
Preservation Technique

The influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification properties, colour changes, and microbial quality was studied and compared to the characteristics of commercially available pasteurised liquid whole egg (65°C, 3 min). It can be concluded that the above-mentioned regime of LWE pressurisation did not deteriorate its functional properties and can be used, after the addition of some antimicrobial agents, as a preservation technique keeping its organoleptic and nutritive qualities.

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