Main chemical changes in proteins and structure of egg treated with high pressure homogenisation

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Marco Moles R ^a   Hernando, I ^a   Llorca, E ^a   Perez Munuera I ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Egg; High pressure homogenisation electrophoresis; Proteins; Structire

Indexed keywords

EID: 68949217390     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/1108-cjfs     Document Type: Conference Paper

References (4)

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2. LAEMLI U.K. (1970): Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227: 680-685.
3. SHARMA R., SINGH H., TAYLOR M.W. (1996): Composition and structure of fat globule surface layers in recombined milk. Journal of Food Science, 61: 28-32. (Pubitemid 126535500)
4. TEWARI G., JUNEJA V.K. (2007): Advances in Thermal and Non-Thermal Food Preservation. Blackwell Publishing, Iowa: 203-239.