Microbial and enzymatic methods of glucose removal from egg white Glucose removal from egg white
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منابع مشابه
Use of Salmonellae antagonists in fermenting egg white. II. Microbiological methods for the elimination of Salmonellae from egg white.
Pasteurization at 60 C cannot be used to eliminate Salmonellae from liquid egg white, since this process coagulates the proteins and destroys the functional properties of egg white. Therefore, other means of destroying these organisms have been investigated. These include storage of the dried egg white at 50 to 70 C (Banwart and Ayres, 1956) and irradiation with high voltage cathode rays (Nicke...
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Background: Removal of heavy metal ions from contaminated systems by agricultural and fruit and vegetable processing waste materials is an innovative and auspicious technology .The current study was designed for utilization of bio-adsorption white hard eggshell, as less expensive and much frequently available food waste materials, due to prospective metal bio-sorption capacity to toxic heavy me...
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Broken rice (BR) is one of the important by-products of rice production, which is produced in large scales in northern provinces of Iran. An experiment was conducted to investigate the effect of different levels of BR on egg quality and performance of laying hen, with 5 levels of BR (0, 10, 20, 30 and 40%) in a completely randomization design (CRD) on 90 Hy-line W36 egg-type laying hens f...
متن کاملRemoval of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration.
Effectiveness of a cross flow microfiltration (MF) process for removal of a cocktail of Salmonella enterica serovar Enteritidis species from commercial unpasteurized liquid egg white (LEW) from a local egg breaking plant, while maintaining its functional properties was evaluated. To facilitate MF, LEW was wedge screened, homogenized and then diluted (1:2 w/w) with distilled water containing 0.5...
متن کاملChanges in External Egg Traits of Chickens during Pre- and Post-Molting Periods
481 fresh fertilized eggs of three Kurdish local chickens (Black with brown neck, White with shank feathering, and White with non-feathering shank) were collected at pre-molting (355 eggs) and post-molting (126 eggs) stages to evaluate external egg traits. A venine caliper was used to determine the length and breadth of eggs to calculate Shape index. Results indicated that egg weight increased ...
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