This research investigated the potential of multi-pass homogenization treatment for the inactivation of Salmonella enterica serovar Enteritidis inoculated at different levels in liquid whole egg (LWE) comparing the efficacy of this treatment with a traditional thermal one performed at 65 C. Moreover, the effects of high pressure treatment (HPH) on structural and functional properties such as viscosity, microstructure and foaming abilities of LWE were investigated. The data obtained suggested that the multi-pass high pressure treatment at 100 MPa of S. enterica serovar Enteritidis inoculated in LWE at 7 and 4 log CFU/ml resulted in a first order inactivation kinetic, while the thermal inactivation curves of S. enterica serovar Enteritidis in...
Samples prepared from liquid egg yolk (LEY), liquid egg white (LEW) and liquid whole egg (LWE) were ...
Eggs are important components of the human diet due to their low cost, high protein content and prot...
Hot air pasteurisation was investigated in the RESCAPE project as innovative treatment for surface b...
This research investigated the potential of multi-pass homogenization treatment for the inactivation...
The effect of high pressure homogenisation (HPH) on decontamination, protein structure (turbidity, p...
Although actual thermal food processes could be regarded as ideal food preservation technologies, th...
[EN] High pressure homogenization (HPH) is a novel non-thermal preservation technology, which can im...
none5Dynamic high pressure is one the most promising alternative to traditional thermal treatments f...
The effects of ultrapasteurization with and without homogenization on some chemical, physical, and f...
Salmonella spp. still represents a major public health concern as the etiological agent of foodborne...
Novel non thermal processes represent an alternative to thermal treatment to improve quality, safety...
Egg white is widely used in food applications because of its nutritional benefits and versatile func...
Ultrahigh temperature (UHT) pasteurization is often used to sterilize liquid whole eggs in egg proce...
Ovotransferrin (OVT) and ovomucoid (OVM) were treated, respectively by different food processing con...
As a possible alternative to commercial thermal pasteurization1 (TP, 60 ºC/3.5 min) of liquid whole ...
Samples prepared from liquid egg yolk (LEY), liquid egg white (LEW) and liquid whole egg (LWE) were ...
Eggs are important components of the human diet due to their low cost, high protein content and prot...
Hot air pasteurisation was investigated in the RESCAPE project as innovative treatment for surface b...
This research investigated the potential of multi-pass homogenization treatment for the inactivation...
The effect of high pressure homogenisation (HPH) on decontamination, protein structure (turbidity, p...
Although actual thermal food processes could be regarded as ideal food preservation technologies, th...
[EN] High pressure homogenization (HPH) is a novel non-thermal preservation technology, which can im...
none5Dynamic high pressure is one the most promising alternative to traditional thermal treatments f...
The effects of ultrapasteurization with and without homogenization on some chemical, physical, and f...
Salmonella spp. still represents a major public health concern as the etiological agent of foodborne...
Novel non thermal processes represent an alternative to thermal treatment to improve quality, safety...
Egg white is widely used in food applications because of its nutritional benefits and versatile func...
Ultrahigh temperature (UHT) pasteurization is often used to sterilize liquid whole eggs in egg proce...
Ovotransferrin (OVT) and ovomucoid (OVM) were treated, respectively by different food processing con...
As a possible alternative to commercial thermal pasteurization1 (TP, 60 ºC/3.5 min) of liquid whole ...
Samples prepared from liquid egg yolk (LEY), liquid egg white (LEW) and liquid whole egg (LWE) were ...
Eggs are important components of the human diet due to their low cost, high protein content and prot...
Hot air pasteurisation was investigated in the RESCAPE project as innovative treatment for surface b...