Thermal characteristics of egg white proteins (EWP) may differ in the presence of saccharides. Therefore, the influence of saccharides including carboxymethyl cellulose (CMC), pectin, sucrose and maltodextrin and heating time on physicochemical characteristics of EWP as a whole were studied. Investigation of Heat Coagulation Time (HCT), solubility, turbidity and protein secondary structure of h...

A thermal-death-time (TDT) disk was designed to evaluate microbiological inactivation kinetics by heat. A first order inactivation kinetic model is described by the D value and the z value. These kinetic data are critical in the design, operation and regulation of thermal pasteurization. D and z values of Salmonella enteritidis strain 13076 and Escherichia coli K12 in liquid whole egg and liqui...

Allergenic fining agents and processing aids from hen’s egg and cow’s milk used in wine production are hidden allergens and could demonstrate a health threat for allergic persons. Hence, the European parliament adopted Directive 2003/89/EC amending 2000/13/EC to declare ingredients, contaminations and processing aids which are known to trigger allergic reactions. The Amendment Directive 415/200...

objective: the purpose of the study was to evaluate the production of antibodies in serum as well as egg yolk raised against s. typhimurium and the cross-reactivity of this antibody with other enteric bacteria. materials and methods: white egg–laying hens were immunized with s. typhimurium, heat-killed whole cell, in freund's adjuvant. immunization was done with 107 conlony forming unit (cfu) o...