Shelf life extension of liquid whole eggs by heat and bacteriocin treatment

Czech Journal of Food Sciences

Volumn 28, Issue 4, 2010, Pages 280-289

  Miller, Petr ^a   Haveroen, Melissa E ^a   Solichová, Katerina ^a   Merkl, Roman ^a   McMullen, Lynn M ^a   Míková, Kamila ^b   Chumchalová, Jana ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Bacteriocin; Extended shelf life; Liquid whole egg; Lsactic acid bacteria; Pasteurisation

Indexed keywords

ANTIBIOTICS; BACILLI; LACTIC ACID; PASTEURIZATION;

BACTERIOCINS; ENTEROCOCCUS FAECALIS; EXTENDED SHELF LIVES; LIQUID WHOLE EGGS; MINIMUM INHIBITORY CONCENTRATION; PASTEURISATION; PROTEOLYTIC ACTIVITIES; TOTAL BACTERIAL COUNT;

LIQUIDS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PARACASEI SUBSP. PARACASEI;

EID: 77956441043     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/142/2010-cjfs     Document Type: Article

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