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Yıl 2018, Cilt: 1 Sayı: 1, 34 - 63, 04.03.2018

Özlem Tokuşoğlu Gustavo Barbosa-cánovas

Öz

Kaynakça

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The Improving Quality and Shelf Life of Table Eggs

Yıl 2018, Cilt: 1 Sayı: 1, 34 - 63, 04.03.2018

Özlem Tokuşoğlu Gustavo Barbosa-cánovas

Öz

In this review manuscript content, the necessity of high pressure processing, microbial stability, preservation and shelf life of table eggs by high pressure has been described. Rheological properties of table eggs by high pressure and high pressure effects on egg phosvitin, ovalbumin and ovotransferrin has been reported. High pressure effects on foaming properties and on color and texture properties of egg has been executed.

Anahtar Kelimeler

Quality Shelf Life Table Egg HHP

Kaynakça

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  • Acero-Lopez A., Ullah A., Offengenden M., Jung S., Wua J. 2012. Effect of high pressure treatment on ovotransferrin. Food Chemistry, 135, 2245–2252.
  • Aguilar J. M., Cordobes F., Jerez A. 2007. Influence of High Pressure Processing on the Linear Viscoelastic Properties of Egg Yolk Dispersions. Rheol. Acta 46, 731-740.
  • Ahmed J., Ramaswamy H.S., Hiremath N. 2005. The Effect of High Pressure Treatment on Rheological Characteristics and Colour of Mango Pulp. International Journal of Food Science and Technology, 40(8), 885-895.
  • Ahmed J., Ramaswamya H.S., Allia I., Ngadi M. 2003. Effect of High Pressure on Rheological Characteristics of Liquid Egg. Lebensm.-Wiss. u.-Technol. 36(5), 517-524.
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Toplam 152 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Food Health and Technology Innovations
Yazarlar

Özlem Tokuşoğlu

Gustavo Barbosa-cánovas Bu kişi benim

Yayımlanma Tarihi 4 Mart 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 1 Sayı: 1

Kaynak Göster

 Kapak Resmi İndir