Shelf-Stable Egg-Based Products Processed by High Pressure Thermal Sterilization

Food Engineering Reviews

Volumn 4, Issue 1, 2012, Pages 55-67

  Juliano, P ^a   Bilbao Sainz C ^b   Koutchma, T ^c   Balasubramaniam, V M ^d   Clark, S ^e   Stewart, Cindy M ^f   Dunne, C P ^g   Barbosa Canovas G V ^e  

^a CSIRO   (Australia)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

^c GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^d OHIO STATE UNIVERSITY   (United States)

^e WASHINGTON STATE UNIVERSITY   (United States)

^f PEPSICO INC   (United States)

^g U S ARMY   (United States)

Author keywords

Commercialization; Egg; Egg product; High pressure; Pasteurization; Processing; Shelf stable; Sterilization

Indexed keywords

COMMERCIALIZATION; EGG; EGG PRODUCT; HIGH PRESSURE; SHELF-STABLE;

PASTEURIZATION; PROCESSING; STERILIZATION (CLEANING);

THERMAL PROCESSING (FOODS);

EID: 84857690405     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-011-9046-4     Document Type: Review

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