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High Pressure Research
An International Journal
Volume 19, 2000 - Issue 1-6
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Original Articles

High pressure treatment of liquid whole egg and advantages of low temperature application

D. U. Lee Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Berlin, Germany
,
O. Schlüter Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Berlin, Germany
,
V. Heinz Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Berlin, Germany
&
D. Knorr Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Berlin, Germany
Pages 131-136 | Received 09 Sep 1999, Accepted 06 Jan 2000, Published online: 19 Aug 2006

Citations (3)

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Read on this site (1)

Sencer Buzrul. (2021) High hydrostatic pressure applications on liquid whole egg. World's Poultry Science Journal 77:1, pages 71-90.
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Articles from other publishers (2)

Nassim Naderi, Yves Pouliot, James D. House & Alain Doyen. (2017) High hydrostatic pressure effect in extraction of 5-methyltetrahydrofolate (5-MTHF) from egg yolk and granule fractions. Innovative Food Science & Emerging Technologies 43, pages 191-200.
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Naďa Hasníková-Schenková, Lucie Jiřincová, Markéta Šikulová, Aleš Landfeld, Miroslav Marek, Milan Houška & Michal Voldřich. (2009) The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg. Czech Journal of Food Sciences 27:4, pages 228-233.
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