메뉴 건너뛰기




Volumn 6, Issue 3, 2007, Pages 157-162

Egg functionality and quality during long-term storage

Author keywords

Functionality; Quality; Shell eggs; Solids; Storage

Indexed keywords


EID: 34249869814     PISSN: 16828356     EISSN: None     Source Type: Journal    
DOI: 10.3923/ijps.2007.157.162     Document Type: Article
Times cited : (39)

References (33)
  • 1
    • 0343048934 scopus 로고
    • Physical and functional properties of gamma irradiated liquid egg white
    • Ball, H.R. and F.A. Gardner, 1968. Physical and functional properties of gamma irradiated liquid egg white. Poult. Sci., 47: 1481-1489.
    • (1968) Poult. Sci , vol.47 , pp. 1481-1489
    • Ball, H.R.1    Gardner, F.A.2
  • 2
    • 84987311779 scopus 로고
    • Functionality and microbial stability of ultrapasteurized, aseptically packaged refrigerated whole egg
    • Ball, H.R., M. Hamid-Samimi, P.M. Foegeding and K.R. Swartzel, 1987. Functionality and microbial stability of ultrapasteurized, aseptically packaged refrigerated whole egg. J. Food Sci., 52: 1212-1218.
    • (1987) J. Food Sci , vol.52 , pp. 1212-1218
    • Ball, H.R.1    Hamid-Samimi, M.2    Foegeding, P.M.3    Swartzel, K.R.4
  • 3
    • 0030972842 scopus 로고    scopus 로고
    • Foaming properties of egg albumen with a bubbling apparatus compared with whipping
    • Baniel, A., A. Fains and Y. Popineau, 1997. Foaming properties of egg albumen with a bubbling apparatus compared with whipping. J. Food Sci., 62: 377-381.
    • (1997) J. Food Sci , vol.62 , pp. 377-381
    • Baniel, A.1    Fains, A.2    Popineau, Y.3
  • 5
    • 0347194257 scopus 로고
    • Effect of dietary protein on selected properties of the egg
    • Butts, J.N. and F.E. Cunningham, 1972. Effect of dietary protein on selected properties of the egg. Poult. Sci., 51: 1726-1734.
    • (1972) Poult. Sci , vol.51 , pp. 1726-1734
    • Butts, J.N.1    Cunningham, F.E.2
  • 6
    • 0033691908 scopus 로고    scopus 로고
    • Functional and gel characteristics of liquid whole egg as affected by pH alteration
    • Chang, Y.I. and T.C. Chen, 2000. Functional and gel characteristics of liquid whole egg as affected by pH alteration. J. Food Eng., 45: 237-241.
    • (2000) J. Food Eng , vol.45 , pp. 237-241
    • Chang, Y.I.1    Chen, T.C.2
  • 8
    • 33846113710 scopus 로고
    • Composition and functional properties of mottled yolks
    • Cunningham, F.E., 1976. Composition and functional properties of mottled yolks. Poult. Sci., 55: 994-998.
    • (1976) Poult. Sci , vol.55 , pp. 994-998
    • Cunningham, F.E.1
  • 9
    • 85039206941 scopus 로고    scopus 로고
    • Cunningham, F.E. and O.J. Cotterill, 1964. Effect of Jones, D.R. and J.K. Northcutt, 2005. A survey of centrifuging yolk-contaminated liquid egg white on functional performance. Poult. Sci., 43: 283-291.
    • Cunningham, F.E. and O.J. Cotterill, 1964. Effect of Jones, D.R. and J.K. Northcutt, 2005. A survey of centrifuging yolk-contaminated liquid egg white on functional performance. Poult. Sci., 43: 283-291.
  • 10
    • 0041831670 scopus 로고
    • A comparison of selected quality and compositional characteristics of brown and white shell eggs. III. composition and nutritional characteristics
    • Curtis, P.A., F.A. Gardner and D.B. Mellor, 1986. A comparison of selected quality and compositional characteristics of brown and white shell eggs. III. composition and nutritional characteristics. Poult. Sci., 65: 501-507.
    • (1986) Poult. Sci , vol.65 , pp. 501-507
    • Curtis, P.A.1    Gardner, F.A.2    Mellor, D.B.3
  • 11
    • 0242503581 scopus 로고
    • The relationship of layer flock age and egg weight on egg component yields and solids content
    • Fletcher, D.L., W.M. Britton, G.M. Pesti, A.P. Rahn and S.I. Savage, 1983. The relationship of layer flock age and egg weight on egg component yields and solids content. Poult. Sci., 62: 1800-1805.
    • (1983) Poult. Sci , vol.62 , pp. 1800-1805
    • Fletcher, D.L.1    Britton, W.M.2    Pesti, G.M.3    Rahn, A.P.4    Savage, S.I.5
  • 12
    • 0041425245 scopus 로고
    • The influence of layer flock age on egg component yields and solids content
    • Fletcher, D.L., W.M. Britton, A.P. Rahn and S.I. Savage, 1981. The influence of layer flock age on egg component yields and solids content. Poult. Sci., 60: 983-987.
    • (1981) Poult. Sci , vol.60 , pp. 983-987
    • Fletcher, D.L.1    Britton, W.M.2    Rahn, A.P.3    Savage, S.I.4
  • 13
    • 0000494919 scopus 로고
    • Effect of ultrafiltration and reverse osmosis on the composition and functional properties of egg white
    • Froning, G.W., R.L. Wehling, H.R. Ball and R.M. Hill, 1987. Effect of ultrafiltration and reverse osmosis on the composition and functional properties of egg white. Poult. Sci., 66: 1168-1173.
    • (1987) Poult. Sci , vol.66 , pp. 1168-1173
    • Froning, G.W.1    Wehling, R.L.2    Ball, H.R.3    Hill, R.M.4
  • 14
    • 85039179153 scopus 로고    scopus 로고
    • Guerrero, A.F. and H.R. Ball, Jr., 1994. Effect of spray-dried or reduced-cholesterol yolk and temperature on the linear viscoelastic properties of mayonnaise. J. Texture Studies, 25: 363-381.
    • Guerrero, A.F. and H.R. Ball, Jr., 1994. Effect of spray-dried or reduced-cholesterol yolk and temperature on the linear viscoelastic properties of mayonnaise. J. Texture Studies, 25: 363-381.
  • 15
    • 33746361192 scopus 로고    scopus 로고
    • Influence of a thermal treatment on the functionality of hen's egg yolk in mayonnaise
    • Guilmineau, F. and U. Kulozik, 2007. Influence of a thermal treatment on the functionality of hen's egg yolk in mayonnaise. J. Food Eng., 78: 648-654.
    • (2007) J. Food Eng , vol.78 , pp. 648-654
    • Guilmineau, F.1    Kulozik, U.2
  • 16
    • 0002215857 scopus 로고
    • Factors influencing the quality of mayonnaise: A review
    • Harrison, L.J. and F.E. Cunningham, 1985. Factors influencing the quality of mayonnaise: a review. J. Food Qual., 8: 1-20.
    • (1985) J. Food Qual , vol.8 , pp. 1-20
    • Harrison, L.J.1    Cunningham, F.E.2
  • 17
    • 0008079562 scopus 로고
    • Influence of salt on properties of liquid yolk and functionality in mayonnaise
    • Harrison, L.J. and F.E. Cunningham, 1986. Influence of salt on properties of liquid yolk and functionality in mayonnaise. Poult. Sci., 65: 915-921.
    • (1986) Poult. Sci , vol.65 , pp. 915-921
    • Harrison, L.J.1    Cunningham, F.E.2
  • 18
    • 0033814456 scopus 로고    scopus 로고
    • The changing face of functional foods
    • Hasler, C.M., 2000. The changing face of functional foods. J. Amer. Col. Nutr., 19: 499S-506S.
    • (2000) J. Amer. Col. Nutr , vol.19
    • Hasler, C.M.1
  • 19
    • 0011813644 scopus 로고
    • Functional properties and composition of liquid whole egg proteins as influenced by pasteurization and frozen storage
    • Herald, T.J. and D.M. Smith, 1989. Functional properties and composition of liquid whole egg proteins as influenced by pasteurization and frozen storage. Poult. Sci., 68: 1461-1469.
    • (1989) Poult. Sci , vol.68 , pp. 1461-1469
    • Herald, T.J.1    Smith, D.M.2
  • 20
    • 0010206574 scopus 로고
    • The effects of age of bird and season of the year on egg quality. II. Haugh units and compositional attributes
    • Izat, A.L., F.A. Gardner and D.B. Mellor, 1986. The effects of age of bird and season of the year on egg quality. II. Haugh units and compositional attributes. Poult. Sci., 65: 726-728.
    • (1986) Poult. Sci , vol.65 , pp. 726-728
    • Izat, A.L.1    Gardner, F.A.2    Mellor, D.B.3
  • 21
    • 34249906162 scopus 로고    scopus 로고
    • A survey of common practices in shell egg processing facilities and water use
    • Jones, D.R. and J.K. Northcutt, 2005. A survey of common practices in shell egg processing facilities and water use. Int. J. Poult. Sci., 4: 734-736.
    • (2005) Int. J. Poult. Sci , vol.4 , pp. 734-736
    • Jones, D.R.1    Northcutt, J.K.2
  • 22
    • 0038369099 scopus 로고
    • Egg yolk "makes" mayonnaise
    • Kilgore, L.B., 1935. Egg yolk "makes" mayonnaise. Food Industries., 7: 229-230.
    • (1935) Food Industries , vol.7 , pp. 229-230
    • Kilgore, L.B.1
  • 23
    • 2842518619 scopus 로고
    • Functional properties of whole-egg magma simultaneously treated by thermal and ionizing energy
    • Labuza, T.P., M.Z. Kandler and S.A. Goldblith, 1968. Functional properties of whole-egg magma simultaneously treated by thermal and ionizing energy. Food Technol., 22: 117-119.
    • (1968) Food Technol , vol.22 , pp. 117-119
    • Labuza, T.P.1    Kandler, M.Z.2    Goldblith, S.A.3
  • 24
    • 15544372204 scopus 로고    scopus 로고
    • Statistical analysis of effects of industrial processing steps on functional properties of pasteurized liquid egg white
    • Lechevalier, V., E. Perinel, R. Jeantet, C. Lesaffre, T. Croguennec, C. Guerin-Dubiard and F. Nau, 2005. Statistical analysis of effects of industrial processing steps on functional properties of pasteurized liquid egg white. J. Sci. Food Agric., 85: 757-769.
    • (2005) J. Sci. Food Agric , vol.85 , pp. 757-769
    • Lechevalier, V.1    Perinel, E.2    Jeantet, R.3    Lesaffre, C.4    Croguennec, T.5    Guerin-Dubiard, C.6    Nau, F.7
  • 25
    • 0000884136 scopus 로고
    • Biochemical basis for the properties of egg white
    • Li-Chan, E. and S. Nakai, 1989. Biochemical basis for the properties of egg white. Crit. Rev. Poult. Biol., 2: 21-59.
    • (1989) Crit. Rev. Poult. Biol , vol.2 , pp. 21-59
    • Li-Chan, E.1    Nakai, S.2
  • 26
    • 0039688759 scopus 로고
    • Egg composition as influenced by breeding, egg size, age and season
    • Marion, W.W., A.W. Nordskog, H.S. Tolman and R.H. Forsythe, 1964. Egg composition as influenced by breeding, egg size, age and season. Poult. Sci., 43: 255-264.
    • (1964) Poult. Sci , vol.43 , pp. 255-264
    • Marion, W.W.1    Nordskog, A.W.2    Tolman, H.S.3    Forsythe, R.H.4
  • 27
    • 0036489845 scopus 로고    scopus 로고
    • Recent advances in egg protein functionality in the food system
    • Mine, Y., 2002. Recent advances in egg protein functionality in the food system. World's Poult. Sci. J., 58: 31-39.
    • (2002) World's Poult. Sci. J , vol.58 , pp. 31-39
    • Mine, Y.1
  • 30
    • 34249869841 scopus 로고    scopus 로고
    • SAS Institute, version 8.2. Sparks Press, Cary, NC
    • SAS Institute, 1999. A User's Guide to SAS, version 8.2. Sparks Press, Cary, NC.
    • (1999) A User's Guide to SAS
  • 31
    • 2542642548 scopus 로고
    • The effect of short term storage on the albumen quality of shell eggs
    • Sills, V.E., 1974. The effect of short term storage on the albumen quality of shell eggs. J. Sci. Food Agric., 25: 989-992.
    • (1974) J. Sci. Food Agric , vol.25 , pp. 989-992
    • Sills, V.E.1
  • 32
    • 0042651856 scopus 로고
    • A study of whipping and coagulation of eggs of varying quality
    • St. John, J.L. and I.H. Flor, 1930. A study of whipping and coagulation of eggs of varying quality. Poult. Sci., 10: 71-82.
    • (1930) Poult. Sci , vol.10 , pp. 71-82
    • St. John, J.L.1    Flor, I.H.2
  • 33
    • 0004173705 scopus 로고
    • Stadelman, W.J. and O.J. Cotterill, Ed, fourth edition. Haworth Press, Inc, Binghamton, New York
    • Stadelman, W.J. and O.J. Cotterill, Ed., 1995. Egg Science and Technology, fourth edition. Haworth Press, Inc., Binghamton, New York.
    • (1995) Egg Science and Technology


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.