Maintaining functional properties of shell eggs by ultrasound treatment

Review: Pulsed Electric Fields Processing of Protein-Based Foods

(2013) Wei Zhao et al.   Food and Bioprocess Technology

High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg

(2013) Francesca Patrignani et al.   FOOD MICROBIOLOGY

Ultraviolet light and Ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods

(2013) Angeliki Birmpa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of ultrasonic treatment on reduction ofEsherichia coliATCC 25922 and egg quality parameters in experimentally contaminated hens' shell eggs

(2013) Durmus Sert et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage

(2013) Muhammed Yuceer et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Role of Ozone Concentrations and Exposure Times in Extending Shelf Life of Strawberry

(2013) Mehmet Seçkin Aday et al.   OZONE-SCIENCE & ENGINEERING

Viscosity of egg white from hens of different strains fed with commercial and natural additives

(2012) Fernanda Papa Spada et al.   Food Science and Technology

Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat, and additives

(2012) S. Monfort et al.   FOOD MICROBIOLOGY

Effect of high pressure treatment on egg white protein digestibility and peptide products

(2012) Andrew Hoppe et al.   Innovative Food Science & Emerging Technologies

An innovative technique for extending shelf life of strawberry: Ultrasound

(2012) Mehmet Seçkin Aday et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultrasonic treatment on eggshell microbial activity, hatchability, tibia mineral content, and chick performance in Japanese quail (Coturnix coturnix japonica) eggs

(2012) A. Aygun et al.   POULTRY SCIENCE

Effect of the thermoultrasonic treatment on the eggshell integrity and their impact on the microbial quality

(2011) M.C. Cabeza et al.   Innovative Food Science & Emerging Technologies

Quality of Shell Eggs Pasteurized with Heat or Heat-Ozone Combination during Extended Storage

(2011) J.J. Perry et al.   JOURNAL OF FOOD SCIENCE

Mineral Oil-Chitosan Emulsion Coatings Affect Quality and Shelf-Life of Coated Eggs during Refrigerated and Room Temperature Storage

(2011) Damir D. Torrico et al.   JOURNAL OF FOOD SCIENCE

Effects of ultrasonic treatment and storage temperature on egg quality

(2011) D. Sert et al.   POULTRY SCIENCE

Evaluation of pulsed electric fields technology for liquid whole egg pasteurization

(2010) S. Monfort et al.   FOOD MICROBIOLOGY

Rheological Properties of Liquid Egg Products (LEPS)

(2010) Mehmet Resat Atılgan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Understanding the effects of various edible coatings on the storability of fresh cherry

(2010) M. S. Aday et al.   PACKAGING TECHNOLOGY AND SCIENCE

The assessment of viscosity measurements on the albumen of consumption eggs as an indicator for freshness

(2010) B. J. Kemps et al.   POULTRY SCIENCE

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

The effects of edible coatings on chicken egg quality under refrigerated storage

(2009) A. M. Biladeau et al.   POULTRY SCIENCE