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

References

Cunningham , F. E. 1995 . “ Egg-product pasteurization ” . In Egg Science and Technology , 4th edn , Edited by: Stadelman , W. J. and Cotterill , O. J. pp. 289 – 376 . New York : The Haworth Press .
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York , L. R. and Dawson , L. E. 1973 . Shelf-life of pasteurized liquid whole egg . Poultry Science , 52 : 1657 – 1658 .
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Elliott , J. H. and Ganz , A. J. 1977 . Salad dressings-Preliminary rheological characterization . Journal of Texture Studies , 8 : 359 – 359 .
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Lee , D. U. , Heinz , V. and Knorr , D. 1999 . Evaluation of processing criteria for the high pressure treatment of liquid whole egg: Rheological study . Lebensmittel Win. Technol. , 32 : 299 – 304 .
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