Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs

Eggs are often hailed as “the ideal nutrient reservoir for human beings”, however, due to the problems of fragility, transportation, and storage of shell eggs, and the tendency to carry foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli), liquid eggs have gradually become a su...
Ausführliche Beschreibung

Gespeichert in:
Autor*in:

Wang, Qi [verfasserIn]

Yang, Yaqin [verfasserIn]

Li, Zhe [verfasserIn]

Jin, Haobo [verfasserIn]

Shu, Dewei [verfasserIn]

Jin, Yongguo [verfasserIn]

Jin, Guofeng [verfasserIn]

Sheng, Long [verfasserIn]

Format:

E-Artikel

Sprache:

Englisch

Erschienen:

2023

Schlagwörter:

Liquid eggs

Conventional sterilization

Alternative sterilization

Sterilization mechanism

Physicochemical properties

Übergeordnetes Werk:

Enthalten in: Food control - Amsterdam [u.a.] : Elsevier Science, 1990, 155

Übergeordnetes Werk:

volume:155

DOI / URN:

10.1016/j.foodcont.2023.110106

Katalog-ID:

ELV06482859X

Nicht das Richtige dabei?

Schreiben Sie uns!