Maintaining functional properties of shell eggs by ultrasound treatment

Journal of the Science of Food and Agriculture

Volumn 95, Issue 14, 2015, Pages 2880-2891

  Caner, Cengiz ^a   Yuceer, Muhammed ^a  

^a ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

Author keywords

Egg quality; Functional properties; Shelf life; Shell eggs; Ultrasound

Indexed keywords

ALBUMINOID; EGG WHITE;

ANALYSIS; ANIMAL; CHEMISTRY; CHICKEN; EGG; EGG SHELL; EGG YOLK; EVALUATION STUDY; FOOD PRESERVATION; FOOD STORAGE; HUMAN; INFRARED SPECTROSCOPY; PROCEDURES; RADIATION; STANDARDS; TEMPERATURE; ULTRASOUND;

ALBUMINS; ANIMALS; CHICKENS; EGG SHELL; EGG WHITE; EGG YOLK; EGGS; FOOD PRESERVATION; FOOD STORAGE; HIGH-ENERGY SHOCK WAVES; HUMANS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TEMPERATURE; ULTRASONICS;

EID: 84942992098     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7029     Document Type: Article

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