Manufactured egg powders can be formulated to produce food products that vary in their properties. The present study aims to determine the effect of egg white content on the physicochemical characteristics and on the functionality and nutritional value of dried whole egg (WE), egg white (W), and an egg yolk/white mixture in a 1:3 ratio (M1:3). These fresh egg products were spray-dried using sucrose—an agent recognized for its effect of protecting the protein in the egg during the drying process. Experiments were conducted in a laboratory-scale spray dryer, operated under controlled conditions, with an air inlet temperature of 120 °C. In the dried products, water activity, water solubility index, color, and pH were affected significantly as ...
WOS: 000297457000016PubMed ID: 22416722The addition of gelatine (G), lactose (L), pullulan (P), and ...
The objective of the current study was to determine the effect of refrigeration, freezing and spray-...
WOS: 000290872900006Physical characterization and oxidative stability of egg powder microencapsulate...
The aim of this study was to evaluate the yield, microbiological, physical, and chemical characteris...
A study was conducted to dry chicken eggs in order to determine the effect of drying temperatures on...
WOS: 000287842500002PubMed ID: 23572728Pasteurized liquid whole egg was subjected to spray drying to...
Spray-dried egg white is commonly used as a food ingredient for its foaming and gelling properties. ...
The objective of this research was to evaluate the yield and whipping characteristics of dehydrated ...
Background and Objective: Eggs, especially egg whites, are high in protein but susceptible to damage...
The addition of gelatine (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatin...
In order to explore the effects of different drying methods on the functional characteristics and th...
Abstract: There was estimated nutrition and immunological quality of spray-dried egg yolk preparatio...
Pasteurized liquid whole egg was subjected to spray drying to determine the effect of spray drying c...
This study aimed to evaluate the effect of the processing and storage conditions on the physical and...
The objective of the current study was to determine the effect of refrigeration, freezing and spray-...
WOS: 000297457000016PubMed ID: 22416722The addition of gelatine (G), lactose (L), pullulan (P), and ...
The objective of the current study was to determine the effect of refrigeration, freezing and spray-...
WOS: 000290872900006Physical characterization and oxidative stability of egg powder microencapsulate...
The aim of this study was to evaluate the yield, microbiological, physical, and chemical characteris...
A study was conducted to dry chicken eggs in order to determine the effect of drying temperatures on...
WOS: 000287842500002PubMed ID: 23572728Pasteurized liquid whole egg was subjected to spray drying to...
Spray-dried egg white is commonly used as a food ingredient for its foaming and gelling properties. ...
The objective of this research was to evaluate the yield and whipping characteristics of dehydrated ...
Background and Objective: Eggs, especially egg whites, are high in protein but susceptible to damage...
The addition of gelatine (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatin...
In order to explore the effects of different drying methods on the functional characteristics and th...
Abstract: There was estimated nutrition and immunological quality of spray-dried egg yolk preparatio...
Pasteurized liquid whole egg was subjected to spray drying to determine the effect of spray drying c...
This study aimed to evaluate the effect of the processing and storage conditions on the physical and...
The objective of the current study was to determine the effect of refrigeration, freezing and spray-...
WOS: 000297457000016PubMed ID: 22416722The addition of gelatine (G), lactose (L), pullulan (P), and ...
The objective of the current study was to determine the effect of refrigeration, freezing and spray-...
WOS: 000290872900006Physical characterization and oxidative stability of egg powder microencapsulate...