Selected quality and shelf life of eggs coated with mineral oil with different viscosities

Journal of Food Science

Volumn 74, Issue 9, 2009, Pages

  Waimaleongora Ek, Pamarin ^a   Garcia, Karen M ^a   No, Hong Kyoon ^b   Prinyawiwatkul, Witoon ^a   Ingram, Dennis R ^a  

^a LOUISIANA STATE UNIVERSITY   (United States)

^b Catholic University of Daegu   (South Korea)

Author keywords

Egg quality; Haugh unit; Mineral oil coating; Shelf life; Yolk index

Indexed keywords

EGG WHITE; EMULSIFYING AGENT; MINERAL OIL; EMULSION;

ANIMAL; ARTICLE; CHICKEN; COMPARATIVE STUDY; EGG; EGG SHELL; EGG YOLK; EMULSION; FOOD HANDLING; FOOD PRESERVATION; METHODOLOGY; PH; PHASE TRANSITION; POROSITY; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; TIME; ULTRASTRUCTURE; VISCOSITY; ANALYSIS; PROCEDURES;

ANIMALS; CHICKENS; EGG SHELL; EGG WHITE; EGG YOLK; EGGS; EMULSIFYING AGENTS; EMULSIONS; FOOD HANDLING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MICROSCOPY, ELECTRON, SCANNING; MINERAL OIL; PHASE TRANSITION; POROSITY; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SURFACE PROPERTIES; TIME FACTORS; VISCOSITY;

EID: 70449488773     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01341.x     Document Type: Article

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