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. Fd Engng. 2010 96 266 269 US Patent (2006): Frozen concentrated liquid whole egg and

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Progress in Agricultural Engineering Sciences
Authors: Karina Ilona Hidas, Csaba Németh, Anna Visy, Adrienn Tóth, László Ferenc Friedrich, and Ildikó Csilla Nyulas-Zeke

. Herald et al. (1989) examined the rheological behaviour of heat-treated liquid whole egg at −24 °C for 80 days. Thixotropic behaviour was found in all samples examined, and their rheological properties were completely altered, with near Newtonian

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. environm. Microbiol. 55 224 228 York, L. R. & Dawson, L. E. (1973): Shelf-life of pasteurized liquid whole egg

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. & MOR-MUR, M. (1998): Inactivation of Escherichia coli inoculated in liquid whole egg by high hydrostatic pressure. Fd Microbiol. , 15 , 265-272. Inactivation of Escherichia coli inoculated in liquid whole egg by high

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, E., Pla, R., Sendra, E., Guamis, B., Mor-Mur, M.: Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg. Int J Food Microbiol 43 , 15-19 (1998

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197 201 Foegeding, P. M., Leasor, S. B.: Heat resistance and growth of Listeria monocytogenes in liquid whole egg. J Food Prot 53 , 9–14 (1990

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of the fitted models are not for every sample well acceptable ( R 2 < 0.95). Similar results are published in case of liquid egg white and liquid whole egg ( Wardy et al., 2014 ). In case of fruits, e.g., mango, HHP and heat treatment modified

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. ISIKER, G. , GURAKAN, G.C. & BAYINDIRLI, A. ( 2003 ): Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella enteritidis in liquid whole egg . Eur. Food Res. Technol

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Progress in Agricultural Engineering Sciences
Authors: Emna Ayari, Csaba Németh, Karina Ilona Hidas, Adrienn Tóth, Dávid Láng, and László Friedrich

to pasteurize liquid whole eggs ranges from 65 to 68 °C for 2–5 min in order to ensure 5 to 6 decimal reduction of vegetative micro-organisms and especially Salmonella Enteridis and Listeria monocytogenes ( Lechevalier et al., 2017 ). However

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Progress in Agricultural Engineering Sciences
Authors: Karina Ilona Hidas, Csaba Németh, Lien Phuong Le Nguyen, Anna Visy, Adrienn Tóth, László Friedrich, and Ildikó Csilla Nyulas-Zeke

.04.071 Uysal , R. S. , Sumnu , G. , and Boyaci , I. H. ( 2019 ). Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake . Journal of Food Process Engineering , 42 ( 2 ): e12977 . 10.1111/jfpe.12977 Wang , R

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