Microbial and Physicochemical Properties of Liquid Egg during Cold Storage
نویسندگان
چکیده
منابع مشابه
Changes in Physicochemical Properties of Wild and Cultivated Blackberry during Postharvest Cold Storage
Background: Blackberry is a seasonal harvested fruit that is also very fragile and perishes quickly. A comparative study was conducted to find out influence of cold storage on physicochemical parameters of wild and cultivated blackberry over a period of 12 days. Methods: The plant materials were composed of the blackberry fruit, including a compound of cultivated blackberry (Rubus spp.), and w...
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This study was aimed at determining the effect of irradiation of shell eggs on the physiochemical and functional properties of liquid egg white during storage. Color and textural parameters of irradiated liquid egg white after cooking were also determined. Shell eggs were irradiated at 0, 2.5, 5, or 10 kGy using a linear accelerator. Egg white was separated from yolk and stored in at 4°C up to ...
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Saffron flower (Crocus sativus) is one of the most precious spices in the world. In this respect, thesaffron style samples were gathered from the farms of Torbat-Heidariyeh located in South Khorasanprovince during one year and their preparation was performed based on the common manufacturingstandards. Then, in order to considering the international and national standards for saffron and spicese...
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ژورنال
عنوان ژورنال: Korean Journal for Food Science of Animal Resources
سال: 2011
ISSN: 1225-8563
DOI: 10.5851/kosfa.2011.31.4.557