Effect of gamma radiation and cold storage on chemical and organoleptic properties and microbiological status of liquid egg white and yolk

Food Chemistry

Volumn 97, Issue 2, 2006, Pages 285-293

  Badr, Hesham M ^a  

^a NUCLEAR RESEARCH CENTER   (Egypt)

Author keywords

Chemical changes; Irradiation; Liquid egg white; Liquid egg yolk; Safety; Sensory properties

Indexed keywords

AMINO ACID; CAROTENOID; EGG PROTEIN; EGG WHITE; FATTY ACID; LIPID; PEROXIDE; THIOL DERIVATIVE;

AMINO ACID COMPOSITION; ARTICLE; CHEMICAL ANALYSIS; CRYOPRESERVATION; EGG YOLK; ENTEROBACTERIACEAE; FOOD COMPOSITION; FOOD SAFETY; FOOD STORAGE; FREEZING; GAMMA IRRADIATION; GAMMA RADIATION; LIQUID; MICROORGANISM DETECTION; NONHUMAN; ORGANOLEPTIC PROPERTY; PH; PLATE COUNT; RADIATION DOSE; RADIATION RESPONSE; ROOM TEMPERATURE; SALMONELLA; SAMPLE; SOLUBILITY; STAPHYLOCOCCUS AUREUS; STORAGE TEMPERATURE;

CORYDALIS AUREA; ENTEROBACTERIACEAE; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 29244489059     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.004     Document Type: Article

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