Resources

Musgrove, 2012 – Evaluation of an Alcohol-based Sanitizer Spray’s Bactericidal Effects on Salmonella Inoculated onto Stainless Steel and Shell Egg Processing Equipment

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Monfort, 2012 – Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat and additives.

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Laca, 2010 – A method of egg yolk fractionation. Characterization of fractions

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Kaewmanee, 2011 – Effect of NaCl on thermal aggregation of egg white proteins from duck egg

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Kaewmanee, 2011 – Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting

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Jones, 2007 – Pathogen Prevalence and Microbial Levels Associated with Restricted Shell Eggs

Jones, 2004 – A Survey of Common Practices in Shell Egg Processing Facilities and Water Use

Ibarz, 1999 – Texture of egg gels induced by high hydrostatic pressure / Textura de geles de huevo obtenidos por alta presió

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Huang, 2012 – Estimation of egg freshness using S-ovalbumin as an indicator

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Gujral, 2003 – Effect of Sodium Lauryl Sulphate on the Texture of Sponge Cake

Guilmineau, 2006 – Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 1: Effect of the heating time

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Guilmineau, 2006 – Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 2: Effect of the environmental conditions

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Guerrero, 2000 – Linear and non-linear viscoelasticity of low in cholesterol mayonnaise

Grijspeerdt, 2002 – Inactivation of Salmonella Enteriditus during boiling of eggs

Geera, 2011 – A Comprehensive Evaluation of Egg and Egg Replacers on the Quality of Muffins

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Ganasen, 2011 – Effect of three cations on the stability and microstructure of protein aggregate from duck egg white under alkaline condition

FÆSTE, 2007 – Extractability, Stability, and Allergenicity of Egg White Proteins in Differently Heat-Processed Foods

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de Souza, 2013 – Rheological properties and protein quality of UV-C processed liquid egg products

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