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HERALD T, SMITH D. Functional Properties and Composition of Liquid Whole Egg Proteins as Influenced by Pasteurization and Frozen Storage. Poult Sci 1989. [DOI: 10.3382/ps.0681461] [Citation(s) in RCA: 30] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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SAUTER E, PETERSEN C. Omelets from Pasteurized Frozen Whole Egg by Use of Fresh, Freeze-Dried, or Spray-Dried Egg White. Poult Sci 1980. [DOI: 10.3382/ps.0590293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Brant AW, Patterson GW, Walters RE. Batch pasteurization of liquid whole egg. 1. Bacteriological and functional property evaluation. Poult Sci 1968; 47:878-85. [PMID: 5678564 DOI: 10.3382/ps.0470878] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
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Jaax S, Travnicek D. The Effect of Pasteurization, Selected Additives and Freezing Rate on the Gelation of Frozen-Defrosted Egg Yolk. Poult Sci 1968. [DOI: 10.3382/ps.0471013] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Reinke WC, Baker RC. The effect of pasteurizing liquid whole egg on viscosity, alpha-amylase and Salmonella senftenburg. Poult Sci 1966; 45:1321-7. [PMID: 5972255 DOI: 10.3382/ps.0451321] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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Hill W, Cotterill O, Funk E, Baldwin R. Spray-Drying Egg White at Various pH Levels. Poult Sci 1965. [DOI: 10.3382/ps.0441155] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Jordan R, Whitlock ES. A Note on the Effect of Salt (NaCl) upon the Apparent Viscosity of Egg Yolk, Egg White, and Whole Egg Magma ,. Poult Sci 1955. [DOI: 10.3382/ps.0340566] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Microbiological Problems of Frozen Food Products. ACTA ACUST UNITED AC 1955. [DOI: 10.1016/s0065-2628(08)60123-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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INGRAM M, BROOKS J. Bacteriological standards for perishable foods; eggs and egg products. JOURNAL. ROYAL SANITARY INSTITUTE (GREAT BRITAIN) 1952; 72:411-23. [PMID: 12981678 DOI: 10.1177/146642405207200423] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Consideration is given to the bacteria found in naturally-clean, dirty, and washed hens' eggs, both fresh and stored ; and to the bacteriology of the most important egg products-liquid whole egg, frozen whole egg, spray-dried whole egg, and dried egg albumen. The bacteriological tests hitherto proposed for these products are discussed. The occurrence of salmonellas, which may cause a health hazard, is described together with the results of pasteurization treatments which offer a prospect of eliminating these bacteria.
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