Physical and Structural Changes in Liquid Whole Egg Treated with High-Intensity Pulsed Electric Fields

Journal of Food Science

Volumn 76, Issue 2, 2011, Pages C257-C264

  Marco Molés, Raquel ^b   Rojas Graü, María A ^a   Hernando, Isabel ^a   Pérez Munuera, Isabel ^a   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

High intensity pulsed electric fields; Liquid whole egg; Microstructure; Physical properties

Indexed keywords

EID: 79952088177     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.02016.x     Document Type: Article

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