Physical properties of egg whites and whole eggs relevant to microwave pasteurization

Journal of Food Engineering

Volumn 118, Issue 1, 2013, Pages 62-69

  Zhang, Wenjia ^a   Liu, Fang ^a   Nindo, Caleb ^b   Tang, Juming ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF IDAHO   (United States)

Author keywords

Dielectric properties; Egg whites; Gel strength; Gelation; Water holding capacity; Whole eggs

Indexed keywords

DIELECTRIC PROPERTIES; FOOD PROCESSING; GELATION; GELS; LIQUIDS; MICROWAVES; PASTEURIZATION; PHYSICAL PROPERTIES;

EGG WHITE; ELECTRICAL CONDUCTIVITY; GEL STRENGTHS; GELATION TEMPERATURE; PROCESSING TECHNOLOGIES; SOLID CONCENTRATIONS; WATER HOLDING CAPACITY; WHOLE EGGS;

THERMAL PROCESSING (FOODS);

EID: 84876683328     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.03.003     Document Type: Article

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