Quality of Shell Eggs Pasteurized with Heat or Heat-Ozone Combination during Extended Storage

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Perry, J J ^a   Rodriguez Saona, L E ^a   Yousef, A E ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Heat; Ozone; Pasteurization; Quality; Shell eggs

Indexed keywords

LYSOZYME; OVALBUMIN; OZONE; THIOL DERIVATIVE;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; EGG; FOOD PRESERVATION; HEAT; INFRARED SPECTROSCOPY; METABOLISM; METHODOLOGY; PASTEURIZATION; PH; PROTEIN SECONDARY STRUCTURE;

CALORIMETRY, DIFFERENTIAL SCANNING; EGGS; FOOD PRESERVATION; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MURAMIDASE; OVALBUMIN; OZONE; PASTEURIZATION; PROTEIN STRUCTURE, SECONDARY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SULFHYDRYL COMPOUNDS;

EID: 80053051880     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02294.x     Document Type: Article

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