Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs

LWT

Volumn 43, Issue 3, 2010, Pages 436-441

  Rossi, Margherita ^a   Casiraghi, Ernestina ^a   Primavesi, Laura ^a   Pompei, Carlo ^a   Hidalgo, Alyssa ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Cake volume; Foam consistency; Foam stability; Hygienic quality; Overrun; Viscosity; Whole egg product

Indexed keywords

BUTYRIC ACID; CHEMICAL STABILITY; LACTIC ACID; LIQUIDS; PASTEURIZATION; PRINCIPAL COMPONENT ANALYSIS;

CAKE VOLUME; CHEMICAL INDICES; FOAM CONSISTENCY; FOAM STABILITY; FUNCTIONAL PROPERTIES; HYGIENIC QUALITY; LIQUID WHOLE EGGS; OVERRUN; WHOLE EGG PRODUCT; WHOLE EGGS;

VISCOSITY;

EID: 72649091149     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.09.008     Document Type: Article

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