Resources

Monfort, 2011 – Design of a combined process for the inactivation of Salmonella Enteritidis in liquid whole egg at 55 °C

Monfort, 2010 – Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg

McQuestin, 2010 – Kinetics of growth and inactivation of Salmonella enterica serotype Typhimurium DT104 in pasteurised liquid egg products

Manas, 2003 – Survival of Salmonella senftenberg 775W to current liquid whole egg pasteurization treatments

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Lechevalier, 2007 – Egg white drying: Influence of industrial processing steps on protein structure and functionalities

Kassis, 2010 – Development of nutraceutical egg products with omega-3-rich oils

Jordan, 2011 – A mathematical model of inactivation kinetics for a four-strain composite of Salmonella Enteritidis and Oranienburg in commercial liquid egg yolk

Jaekel, 2008 – Preserving functional properties of hen’s egg yolk during freeze-drying

Huang, 2006 – Inactivation of Salmonella enteritidis in Liquid Whole Egg using Combination Treatments of Pulsed Electric Field, High Pressure and Ultrasound

Guilmineau, 2007 – Influence of a thermal treatment on the functionality of hen’s egg yolk in mayonnaise

Garcia-Gonzalez, 2009 – Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization

de Souza, 2011 – Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products

Campbell, 2005 – Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment

Arniali, 2007 – Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk

Special Economic Report: The role of the Americas in global egg production and trade

Professor Hans-Wilhelm Windhorst’s report on The role of the Americas in global egg production and trade.

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Special Economic Report: The changing role of less developed and threshold countries in the global egg industry

Professor Hans-Wilhelm Windhorst and Anne-Katrin Jacobs’ report on The changing role of less developed and threshold countries in the global egg industry.

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Samaraweera et al., 2011 – Egg Yolk Phosvitin and Functional Phosphopeptides – Review

Phosphopeptides are among the most interesting biomolecules with characteristic molecular structure and functions. They usually contain clusters of phosphoserines, which …