The effect of pressurized heat treatment on the textural, flavor, nutritional, and digestive characteristics of soft-boiled and marinated eggs
This paper investigated the changes in the texture, flavor, nutrition, and digestive characteristics of soft-boiled and marinated eggs (SME) during pressurized heat treatment (PHT) at 121 ℃ and 125 kPa for 15, 30, and 45 min. Eggs were pre-cooked in boiling water for 5 min, cooled and peeled in cool...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-10-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2023.9240026 |