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International Journal of Food Properties Volume 13, 2010 - Issue 4
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Original Articles

Selected Post-Heating Properties of Microwave or Hot Water Heated Egg White for In-Shell Pasteurization

S.R.S. Dev Department of Bioresource Engineering, Macdonald Campus of McGill University, Ste Anne de Bellevue, Quebec, CanadaCorrespondence[email protected]
,
V. Orsat Department of Bioresource Engineering, Macdonald Campus of McGill University, Ste Anne de Bellevue, Quebec, Canada
,
Y. Gariépy Department of Bioresource Engineering, Macdonald Campus of McGill University, Ste Anne de Bellevue, Quebec, Canada
,
G.S.V. Raghavan Department of Bioresource Engineering, Macdonald Campus of McGill University, Ste Anne de Bellevue, Quebec, Canada
&
C. Ruiz-Feria Department of Animal Science, Macdonald Campus of McGill University, Ste Anne de Bellevue, Quebec, Canada
Pages 778-788 | Received 07 Jun 2008, Accepted 15 Mar 2009, Published online: 14 Apr 2010

Citations (10)

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Read on this site (3)

Ya-Fei Liu, Indrawati Oey, Phil Bremer, Alan Carne & Pat Silcock. (2018) Bioactive peptides derived from egg proteins: A review. Critical Reviews in Food Science and Nutrition 58:15, pages 2508-2530.
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Ajaypal Singh, Monika Sharma & H. S. Ramaswamy. (2015) Effect of High Pressure Treatment on Rheological Characteristics of Egg Components. International Journal of Food Properties 18:3, pages 558-571.
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Ping Tong, Jinyan Gao, Hongbing Chen, Xin Li, Yin Zhang & Shan Jian. (2014) Preparation and Immunological Reactions of a Purified Egg Allergen Ovotransferrin. International Journal of Food Properties 17:2, pages 293-308.
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Articles from other publishers (7)

Kefei Chang, Wei Jiang & Jingbo Liu. (2022) Effect of subcritical water treatment on the structure and foaming properties of egg white protein. Food Hydrocolloids 124, pages 107241.
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Muhammad Talha Afraz, Moazzam Rafiq Khan, Ume Roobab, Mohd Adzahan Noranizan, Brijesh K. Tiwari, Muhammad Tayyab Rashid, Muhammad Inam‐ur‐Raheem, Seyed Mohammad Bagher Hashemi & Rana Muhammad Aadil. (2020) Impact of novel processing techniques on the functional properties of egg products and derivatives: A review. Journal of Food Process Engineering 43:12.
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Corliss A. O’Bryan, Steven C. Ricke & Philip G. Crandall. 2017. Producing Safe Eggs. Producing Safe Eggs 373 390 .
David J. GevekeJoshua B. GurtlerDeana R. JonesAndrew B. W. Bigley. (2016) Inactivation of Salmonella in Shell Eggs by Hot Water Immersion and Its Effect on Quality . Journal of Food Science 81:3, pages M709-M714.
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Behzad Abbasnezhad, Nasser Hamdami & Diako Khodaei. (2015) Modeling of rheological characteristics of liquid egg white and yolk at different pasteurization temperatures. Journal of Food Measurement and Characterization 9:3, pages 359-368.
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Behzad Abbasnezhad, Nasser Hamdami, Mohammad Shahedi & Hamed Vatankhah. (2014) Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs. Journal of Food Measurement and Characterization 8:4, pages 259-269.
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Thammarat Kaewmanee, Soottawat Benjakul & Wonnop Visessanguan. (2011) Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg. Journal of Food Science 76:2, pages S139-S147.
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