Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production

Sterilized Liquid Eggs (SLE) are convenient for the baking process by minimizing the food safety risks of fresh eggs. Although these advantages were encouraging, the thermal effects of the pasteurization process had a negative impact on the functionality of the egg whites, thus making them unattract...

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Detalles Bibliográficos
Autores principales: Huang, Ping-Hsiu, Hazeena, Sulfath Hakkim, Qiu, Yi-Ting, Ciou, Jhih-Ying, Hsieh, Chang-Wei, Shih, Ming-Kuei, Chen, Min-Hung, Hou, Chih-Yao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9826854/
https://www.ncbi.nlm.nih.gov/pubmed/36632096
http://dx.doi.org/10.1016/j.heliyon.2022.e12697

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9826854/
https://www.ncbi.nlm.nih.gov/pubmed/36632096
http://dx.doi.org/10.1016/j.heliyon.2022.e12697

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