Egg Processing

Gujral, 2003 – Effect of Sodium Lauryl Sulphate on the Texture of Sponge Cake

Guilmineau, 2006 – Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 1: Effect of the heating time

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Guilmineau, 2006 – Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 2: Effect of the environmental conditions

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Guerrero, 2000 – Linear and non-linear viscoelasticity of low in cholesterol mayonnaise

Grijspeerdt, 2002 – Inactivation of Salmonella Enteriditus during boiling of eggs

Geera, 2011 – A Comprehensive Evaluation of Egg and Egg Replacers on the Quality of Muffins

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Ganasen, 2011 – Effect of three cations on the stability and microstructure of protein aggregate from duck egg white under alkaline condition

FÆSTE, 2007 – Extractability, Stability, and Allergenicity of Egg White Proteins in Differently Heat-Processed Foods

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de Souza, 2013 – Rheological properties and protein quality of UV-C processed liquid egg products

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Daimer, 2009 – Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2

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Coimbra, 2006 – Density, heat capacity and thermal conductivity of liquid egg products.

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Buckman, 2002 – The Effect of a Commercial Extended Egg Albumen on the Microstructure of Icing

Bengoechea, 2009 – Influence of Semicontinuous Processing on the Rheology andDroplet Size Distribution of Mayonnaise-like Emulsions

Banerjee, 2012 – Maximizing carbon dioxide content of shell eggs by rapid cooling treatment and its effect on shell egg quality

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James, 2002 – Surface pasteurisation of shell eggs

Dev, 2008 – Dielectric properties of egg components and microwave heating for in-shell pasteurization of eggs

In this study, microwave heating has been considered for in-shell egg pasteurization. In the first part, the effects of temperature …

Barbour, 2001 – Preliminary attempts towards production of table eggs free from Salmonella enteritidis

The aim of this preliminary work is to reach to a cleaner production of intact shell-table eggs free from Salmonella …

van der Plancken, 2007 – Foaming properties of egg white proteins affected by heat or high pressure treatment