Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C
The effect of PEF on the whole liquid egg components, proteins and lipids, and the microstructure were studied and compared with pasteurisation. The effect of the refrigerated storage one week after the treatments was too studied. After all the treatments, only pasteurised samples showed water-solub...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0005_effect-of-pulsed-electric-fields-on-the-main-chemical-components-of-liquid-egg-and-stability-at-4-c.php |