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

Patrignani, Francesca; Vannini, Lucia; Sado Kamdem, Sylvain L.; Hernando Hernando, Mª Isabel; Marco Molés, Raquel; Guerzoni, M. Elisabetta; Lanciotti, Rosalba (Elsevier, 2013-10)

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

Marco Molés, Raquel; Rojas-Grau, Maria A.; Hernando Hernando, Mª Isabel; Pérez Munuera, Isabel Mª; Soliva-Fortuny, Robert; Martin-Belloso, Olga (Blackwell Publishing, 2011)

[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 ...

Mostrando ítems 1-2 de 2