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Articles

Egg-white lysozyme as a food preservative: an overview

F.E. CunninghamDepartment of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas66506-1600, USA
,
V.A. ProctorDepartment of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas66506-1600, USA
&
S.J. GoetschDepartment of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas66506-1600, USA
Pages 141-163 | Published online: 23 Sep 2019

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Paul T. Anastas, Alina Rodriguez, Tamara M. de Winter, Philip Coish & Julie B. Zimmerman. (2021) A review of immobilization techniques to improve the stability and bioactivity of lysozyme. Green Chemistry Letters and Reviews 14:2, pages 302-338.
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Duygu Ercan & Ali Demirci. (2016) Recent advances for the production and recovery methods of lysozyme. Critical Reviews in Biotechnology 36:6, pages 1078-1088.
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Carmen Ancín-Azpilicueta, Nerea Jiménez-Moreno, José Antonio Moler, Rodrigo Nieto-Rojo & Henar Urmeneta. (2016) Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines. Food Additives & Contaminants: Part A 33:10, pages 1518-1526.
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Justyna Walczak, Szymon Bocian, Tadeusz Trziszka & Bogusław Buszewski. (2016) Hyphenated Analytical Methods in Determination of Biologically Active Compounds in Hen's Eggs. Critical Reviews in Analytical Chemistry 46:3, pages 201-212.
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