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Heat Treatment of Listeria monocytogenes in Liquid Egg Products with Low Temperature
Listeria monocytogenes Liquid Egg Products
2016/6/2
This study was done in order to express a method for thermal destruction of Listeria monocytogenes as a psychrotrophic bacterium with ability to grow at refrigerator temperatures in liquid egg product...
Microbiological measurements for the development of a new preservation procedure for liquid egg
egg product microorganism Enterobacteriaceae family incubation
2014/2/25
Since recently, the food industry has been increasingly using ready-to-process egg products as the basic materials instead of shell eggs. Subsequent to breaking shell eggs and completing pasteurisatio...
Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C
egg lipids proteins pulsed electric field structure
2014/3/10
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 t...