A novel emulsion coating and its effects on internal quality and shelf life of eggs during room temperature storage

International Journal of Food Science and Technology

Volumn 45, Issue 11, 2010, Pages 2241-2249

  Torrico, Damir D ^a   Jirangrat, Wannita ^a   No, Hong Kyoon ^b   Prinyawiwatkul, Witoon ^a   Ge, Beilei ^a   Ingram, Dennis ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b Catholic University of Daegu   (South Korea)

Author keywords

Chitosan; Egg quality; Emulsion coating; Haugh unit; Mineral oil; Salmonella; Sensory discrimination; Yolk index

Indexed keywords

EGG QUALITY; EMULSION COATING; HAUGH UNIT; SENSORY DISCRIMINATION; YOLK INDEX;

CHITIN; CHITOSAN; COATINGS; EMULSIFICATION; LUBRICATING OILS; MINERAL OILS; MINERALS; SALMONELLA; SILICATE MINERALS; STORAGE (MATERIALS); SURFACE PROPERTIES;

QUALITY CONTROL;

SALMONELLA;

EID: 78349303090     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02396.x     Document Type: Article

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