Effect of UV irradiation, sample thickness and storage temperature on storability, bacterial activity and functional properties of liquid egg

Journal of Food Science and Technology

Volumn 52, Issue 7, 2015, Pages 4414-4422

  Mehdizadeh, S Abdanan ^a   Minaei, S ^b   Torshizi, M A Karimi ^b   Mohajerani, E ^c  

^a Ramin Agricultural and Natural Resources University Ahwaz   (Iran)

^b TARBIAT MODARES UNIVERSITY   (Iran)

^c SHAHID BEHESHTI UNIVERSITY   (Iran)

Author keywords

Bacterial safety; Durability; Liquid egg (yolk and albumen); Protein oxidation

Indexed keywords

DURABILITY; FOOD STORAGE; LIQUIDS; OXIDATION; PROTEINS; RADIATION; SALMONELLA;

BACTERIAL ACTIVITY; BACTERIAL CONTAMINATION; FUNCTIONAL PROPERTIES; IRRADIATION TREATMENT; LIQUID EGGS; PROTEIN OXIDATION; STORAGE TEMPERATURES; ULTRAVIOLET IRRADIATIONS;

IRRADIATION;

EID: 84969562276     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1509-1     Document Type: Article

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