Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)

A pasteurized liquid egg leads to protein denaturation and degradation of processing properties, whereas non-pasteurized eggs may have food safety risks. If the negative impact of the pasteurization process on liquid eggs can be reduced, for example, the loss of stability and foamability, companies...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Udgivet i:Foods
Main Authors: Ho, Hen-Yo, Ciou, Jhih-Ying, Qiu, Yi-Ting, Hsieh, Shu-Ling, Shih, Ming-Kuei, Chen, Min-Hung, Tu, Chao-Wen, Hsieh, Chang-Wei, Hou, Chih-Yao
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2021
Fag:
Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8229439/
https://ncbi.nlm.nih.gov/pubmed/34207592
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061326
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker