Effect of L‐calcium lactate, zinc lactate, and ferric sodium EDTA on the physicochemical and functional properties of liquid whole egg

2021 ◽  
Author(s):  
Yuliang Hou ◽  
Xiaoqian Xu ◽  
Wei Hu ◽  
Haibing Pei ◽  
Hongbing Chen ◽  
...  
Keyword(s):  
Functional Properties ◽  
Calcium Lactate ◽  
Ferric Sodium ◽  
Liquid Whole Egg ◽  
Whole Egg ◽  
Physicochemical And Functional Properties

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

Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs

LWT ◽  
2010 ◽  
Vol 43 (3) ◽  
pp. 436-441 ◽  
Author(s):  
Margherita Rossi ◽  
Ernestina Casiraghi ◽  
Laura Primavesi ◽  
Carlo Pompei ◽  
Alyssa Hidalgo
Keyword(s):  
Functional Properties ◽  
Hygienic Quality ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
Whole Egg

Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storage

2020 ◽  
Vol 100 (7) ◽  
pp. 2873-2879 ◽  
Author(s):  
Jing Wang ◽  
Luping Gu ◽  
Yujie Su ◽  
Cuihua Chang ◽  
Lilan Xu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Refrigerated Storage ◽  
Liquid Whole Egg ◽  
Whole Egg

scholarly journals The Effects of Ultrapasteurization With and Without Homogenization on the Chemical, Physical, and Functional Properties of Aseptically Packaged Liquid Whole Egg

1995 ◽  
Vol 74 (4) ◽  
pp. 742-752 ◽  
Author(s):  
R.M. MARTINEZ ◽  
P.L. DAWSON ◽  
H.R. BALL ◽  
K.R. SWARTZEL ◽  
S.E. WINN ◽  
...  
Keyword(s):  
Functional Properties ◽  
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.

Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues

2019 ◽  
Vol 32 ◽  
pp. 100452
Author(s):  
Zihan Xue ◽  
Qiqi Ma ◽  
Qingwen Guo ◽  
Ramesh Kumar Santhanam ◽  
Xudong Gao ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Lentinula Edodes ◽  
Physicochemical And Functional Properties
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