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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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dc.contributor.author Patrignani, Francesca es_ES
dc.contributor.author Vannini, Lucia es_ES
dc.contributor.author Sado Kamdem, Sylvain L. es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Marco Molés, Raquel es_ES
dc.contributor.author Guerzoni, M. Elisabetta es_ES
dc.contributor.author Lanciotti, Rosalba es_ES
dc.date.accessioned 2016-11-15T08:23:42Z
dc.date.available 2016-11-15T08:23:42Z
dc.date.issued 2013-10
dc.identifier.issn 0740-0020
dc.identifier.uri http://hdl.handle.net/10251/74006
dc.description.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 of this treatment with a traditional thermal one performed at 65 degrees C. Moreover, the effects of high pressure treatment (HPH) on structural and functional properties such as viscosity, microstructure and foaming abilities of LWE were investigated. The data obtained suggested that the multi-pass high pressure treatment at 100 MPa of S. enterica serovar Enteritidis inoculated in LWE at 7 and 4 log CFU/ml resulted in a first order inactivation kinetic, while the thermal inactivation curves of S. enterica serovar Enteritidis inoculated at 8 and 4 log CFU/ml presented a non-linear behaviour, with a marked tail after 3 min of treatment at 65 degrees C. Additionally, HPH treatment caused an increase in foaming capacity of LWE, with respect to the untreated samples, passing from values of 26% of the control to 50% of pressure treated samples. es_ES
dc.description.sponsorship 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. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation European Commission Project "Innovative non-thermal processing technologies to improve the quality and safety of ready-to-eat (RTE) meals-HighQRTE" FP6-FOOD-023140 es_ES
dc.relation.ispartof Food Microbiology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject High pressure homogenization es_ES
dc.subject Salmonella enterica serovar Enteritidis es_ES
dc.subject Liquid whole egg es_ES
dc.subject Functional properties es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification QUIMICA ANALITICA es_ES
dc.title High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.fm.2013.04.004
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.fm.2013.04.004 es_ES
dc.description.upvformatpinicio 63 es_ES
dc.description.upvformatpfin 69 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 36 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 253038 es_ES


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