Quality Preservation of Liquid Whole Egg
نویسندگان
چکیده
منابع مشابه
Ohmic processing of liquid whole egg, white egg and yolk
The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature through to pasteurization temperature (19 – 60°C)...
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The nutritional quality of rice protein was compared with that of whole egg protein by slope ratio assay. Diets for each food at four levels of protein, 4, 6, 10 and 15% and a protein-free diet were given to male weanling rats of the Sprague-Dawley strain for 21 days. The slopes of the regression lines of the whole egg and rice groups calculated from the changes of body weight (Y in g/21 days) ...
متن کاملThe Preservation of Whole Blood.
The purpose of this paper 2 is to present the results of experimental work on the preservation of whole blood in vivo and in vitro carried out over a period of several years. Certain standards of preservation in vitro (the osmotic resistance) and in vivo (the serum bilirubin variations) have been carried out extensively in the early as well as in the late experiments, thus affording a means of ...
متن کاملEffect of Dietary Supplementation of Liquid Prebiotic and Antibiotic on Egg Production, Egg Quality, Blood Parameters, Immune System Response of Layer Hens at Post Molt Period
Extended Abstract Introduction and Objective: The inclusion of prebiotics in layer hen diets can act as a growth-promoting antibiotic replacer and have beneficial effects on egg production and egg quality. This study aimed to investigate the effects of liquid prebiotic on the post-molt laying performance, egg quality at different storage temperatures and times, immune system function, and bloo...
متن کاملEffect of Pulsed Electric Field (pef) on Escherichia Coli within the Liquid Whole Egg
The objective of the present study was to evaluate the efficiency of pulsed electric field (PEF) against Escherichia coli contaminating the liquid whole egg (LWE). The samples of LWE were inoculated with the test bacteria and subsequently treated for 30 μs by the different number of pulses (20-180) of PEF (32.89 kV x cm). Application of PEF resulted in statistically significant reduction of the...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1975
ISSN: 0032-5791
DOI: 10.3382/ps.0541395