التفاصيل البيبلوغرافية
| العنوان: |
Influence of pressure pre-treatments on liquid whole egg thermal pasteurization – microbiological, physicochemical and functional properties |
| المؤلفون: |
Ribeiro, Ana C., Barba, Francisco J., Barber, Xavier, Silva, J.A. Lopes da, Saraiva, Jorge A. |
| المصدر: |
Food Chemistry Advances; October 2023, Vol. 2 Issue: 1 |
| مستخلص: |
•Moderate pressure (MP) pre-treatments studied for egg thermal pasteurization (TP).•MP-TP could allow shorter than commercial TP of liquid whole egg (LWE).•MP-TP (200 MPa) reduced S.Senftenberg 775/W equally level vscommercial TP.•MP-TP (200 MPa) had higher emulsifying/gelling properties and protein solubility.•MP before a shorter TP is a viable alternative to commercial TP for LWE. |
| قاعدة البيانات: |
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