Functional properties and nutritional composition of liquid egg products treated in a coiled tube UV-C reactor

Innovative Food Science and Emerging Technologies

Volumn 32, Issue , 2015, Pages 156-164

  De Souza, Poliana Mendes ^a,b   Müller, Alexandra ^b   Beniaich, Adnane ^d   Mayer Miebach, Esther ^b   Oehlke, Kathleen ^b   Stahl, Mario ^b   Greiner, Ralf ^b   Fernández, Avelina ^a,c  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^c UNIVERSITY OF VALENCIA   (Spain)

^d FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Dean vortex; Foaming; Functional properties; Liquid egg; Ultraviolet; UV C; Vitamins

Indexed keywords

EMULSIFICATION; METABOLITES; PASTEURIZATION; RUNWAY FOAMING; VITAMINS;

ALTERNATIVE TECHNOLOGIES; DEAN VORTEX; EMULSIFYING ACTIVITY INDICES; FUNCTIONAL PROPERTIES; LIQUID EGGS; NUTRITIONAL COMPOSITIONS; TECHNOLOGICAL PROPERTIES; ULTRAVIOLET;

NUTRIENTS;

EID: 84952628400     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.09.004     Document Type: Article

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