Effect of processing and storage on the chemical quality markers of spray-dried whole egg

Food Chemistry

Volumn 92, Issue 2, 2005, Pages 293-303

  Caboni, Maria Fiorenza ^a   Boselli, Emanuele ^b   Messia, Maria Cristina ^c   Velazco, Viviana ^a   Fratianni, Alessandra ^c   Panfili, Gianfranco ^c   Marconi, Emanuele ^c  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^c UNIVERSITY OF MOLISE   (Italy)

Author keywords

Cholesterol oxidation products; Furosine; Multivariate analysis; Powdered eggs; Retinols; Storage conditions; Tocopherols

Indexed keywords

CHOLESTEROL; RETINOL; TOCOPHEROL;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL MODIFICATION; CHROMATOGRAPHY; EGG; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD STORAGE; GLYCATION; OXIDATION; ROOM TEMPERATURE; SPRAY DRYING; STORAGE TEMPERATURE;

EID: 15244351165     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.07.025     Document Type: Article

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