Texture and water retention improvement in high-pressure thermally treated scrambled egg patties

Journal of Food Science

Volumn 71, Issue 2, 2006, Pages

  Juliano, Pablo ^a   Toldrà, Monica ^a   Koutchma, Tatiana ^b   Balasubramaniam, V M ^c   Clark, Stephanie ^a   Mathews, Jason W ^d   Dunne, C Patrick ^e   Sadler, George ^b   Barbosa Cánovas, Gustavo V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b National Center for Food Safety and Technology   (United States)

^c OHIO STATE UNIVERSITY   (United States)

^d Michael Foods Egg Products Company   (United States)

^e U S ARMY   (United States)

Author keywords

Egg; High pressure; Preheating; Sterilization; Syneresis; Texture

Indexed keywords

CORYDALIS AUREA;

EID: 33645357540     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb08897.x     Document Type: Article

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