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High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg

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High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg

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Patrignani, F.; Vannini, L.; Sado Kamdem, SL.; Hernando Hernando, MI.; Marco Molés, R.; Guerzoni, ME.; Lanciotti, R. (2013). High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg. Food Microbiology. 36(1):63-69. doi:10.1016/j.fm.2013.04.004

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Title: High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
This research investigated the potential of multi-pass homogenization treatment for the inactivation of Salmonella enterica serovar Enteritidis inoculated at different levels in liquid whole egg (LWE) comparing the efficacy ...[+]
Subjects: High pressure homogenization , Salmonella enterica serovar Enteritidis , Liquid whole egg , Functional properties
Copyrigths: Cerrado
Source:
Food Microbiology. (issn: 0740-0020 )
DOI: 10.1016/j.fm.2013.04.004
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.fm.2013.04.004
Thanks:
This work was financed by the European Commission Project "Innovative non-thermal processing technologies to improve the quality and safety of ready-to-eat (RTE) meals-HighQRTE", contract no. FP6-FOOD-023140.
Type: Artículo

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