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Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields

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Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields

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Marco Molés, R.; Rojas-Grau, MA.; Hernando Hernando, MI.; Pérez Munuera, IM.; Soliva-Fortuny, R.; Martin-Belloso, O. (2011). Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields. Journal of Food Science. 76(2):257-264. https://doi.org/10.1111/j.1750-3841.2010.02016.x

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Title: Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields
Author: Marco Molés, Raquel Rojas-Grau, Maria A. Hernando Hernando, Mª Isabel Pérez Munuera, Isabel Mª Soliva-Fortuny, Robert Martin-Belloso, Olga
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Liquid whole egg (LWE) is currently pasteurized through the application of heat; however, this treatment entails deleterious effects against some of the functional and technological properties of the product. In this ...[+]
Subjects: High-intensity pulsed electric fields , Liquid whole egg , Microstructure , Physical properties
Copyrigths: Cerrado
Source:
Journal of Food Science. (issn: 0022-1147 )
DOI: 10.1111/j.1750-3841.2010.02016.x
Publisher:
Blackwell Publishing
Publisher version: https://doi.org/10.1111/j.1750-3841.2010.02016.x
Project ID:
COMISION DE LAS COMUNIDADES EUROPEA/023140
Thanks:
This research was supported by the European Commission (project FP6-FOOD-023140). The authors are indebted to SIK, the Swedish Inst. for Food and Biotechnology (Goteborg, Sweden) for supplying the PEF-treated samples ...[+]
Type: Artículo

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