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Pulsed electric field processing of egg products: a review

Pulsed electric field processing of egg products: a review

http://www.wikidata.org/entity/Q28834508

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The mechanism of reduced IgG/IgE-binding of β-lactoglobulin by pulsed electric field pretreatment combined with glycation revealed by ECD/FTICR-MS.

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Pulsed electric field processing of egg products: a review

http://www.wikidata.org/entity/Q28834508

description

2016 nî lūn-bûn

@nan

2016 թուականի Փետրուարին հրատարակուած գիտական յօդուած

@hyw

2016 թվականի փետրվարին հրատարակված գիտական հոդված

@hy

2016年の論文

@ja

2016年論文

@yue

2016年論文

@zh-hant

2016年論文

@zh-hk

2016年論文

@zh-mo

2016年論文

@zh-tw

2016年论文

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name

Pulsed electric field processing of egg products: a review

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Pulsed electric field processing of egg products: a review

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type

label

Pulsed electric field processing of egg products: a review

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Pulsed electric field processing of egg products: a review

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prefLabel

Pulsed electric field processing of egg products: a review

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Pulsed electric field processing of egg products: a review

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S13197-015-2061-3

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Journal of Food Science and Technology

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Pulsed electric field processing of egg products: a review

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P2860

Electroporation of cell membranes.

Dielectric breakdown of cell membranes.

Electric field effects on bacteria and yeast cells.

Stimulation of capacitative calcium entry in HL-60 cells by nanosecond pulsed electric fields.

Effects on DPPH inhibition of egg-white protein polypeptides treated by pulsed electric field technology.

Preparation of antioxidant enzymatic hydrolysates from alpha-lactalbumin and beta-lactoglobulin. Identification of active peptides by HPLC-MS/MS.

Investigation of the protein-protein aggregation of egg white proteins under pulsed electric fields.

Synergistic effect of pulsed electric fields and CocoanOX 12% on the inactivation kinetics of Bacillus cereus in a mixed beverage of liquid whole egg and skim milk.

Combination of pulsed electric fields, mild heat and essential oils as an alternative to the ultrapasteurization of liquid whole egg.

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

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s13197-015-2061-3

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scholarly article

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