Food Health and Technology Innovations
The Improving Quality and Shelf Life of Table Eggs
Yazarlar: Özlem TOKUŞOĞLU, Gustavo BARBOSA-CÁNOVAS
Cilt 1 , Sayı 1 , 2018 , Sayfalar 34 - 63
Konular:Gıda Bilimi ve Teknolojisi
Anahtar Kelimeler:Quality,Shelf Life,Table Egg,HHP
Özet: 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.
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BibTex
KOPYALA
@article{2018, title={The Improving Quality and Shelf Life of Table Eggs}, volume={1}, number={1}, publisher={Food Health and Technology Innovations}, author={Özlem TOKUŞOĞLU,Gustavo BARBOSA-CÁNOVAS}, year={2018}, pages={34–63} }
APA
KOPYALA
Özlem TOKUŞOĞLU,Gustavo BARBOSA-CÁNOVAS. (2018). The Improving Quality and Shelf Life of Table Eggs (Vol. 1, pp. 34–63). Vol. 1, pp. 34–63. Food Health and Technology Innovations.
MLA
KOPYALA
Özlem TOKUŞOĞLU,Gustavo BARBOSA-CÁNOVAS. The Improving Quality and Shelf Life of Table Eggs. no. 1, Food Health and Technology Innovations, 2018, pp. 34–63.