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...

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Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229439/
https://www.ncbi.nlm.nih.gov/pubmed/34207592
http://dx.doi.org/10.3390/foods10061326

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229439/
https://www.ncbi.nlm.nih.gov/pubmed/34207592
http://dx.doi.org/10.3390/foods10061326

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