Egg Uses and Processing Technologies
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Egg Uses and Processing Technologies New Developments (Cabi Publishing)

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Published by CABI .
Written in English

Subjects:

  • Food & beverage technology,
  • Technological innovations,
  • Egg Products Technology,
  • Technology,
  • Agriculture - General,
  • Science/Mathematics,
  • Agriculture - Animal Husbandry,
  • Technology / Agriculture / Animal Husbandry,
  • Egg processing,
  • Egg products industry

Book details:

Edition Notes

ContributionsJ. S. Sim (Editor), S. Nakai (Editor)
The Physical Object
FormatHardcover
Number of Pages448
ID Numbers
Open LibraryOL8279786M
ISBN 100851988660
ISBN 109780851988665

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Egg whites are used extensively as ingredients in food processing due to their unique functional properties such as foaming and gelling. Without the existence of a complex macrostructure, egg white is more or less a colloidal suspension of different protein constituents. The egg white proteins represent more than 80% of the total dry matter in. Further processing changes the product into something more convenient or useful in another form. Liquid and dried eggs are used in a wide array of consumer products. Convenient pre-cooked egg products are also more common at food stores and restaurants. This also adds more value to the final product. J.E.L. Corry, in Microbiological Analysis of Red Meat, Poultry and Eggs, Shelf-life and spoilage of pasteurised egg. Egg products are perishable, even when pasteurised and stored under refrigeration. Their shelf-life is influenced by the microbiological status of the original eggs and subsequent conditions of processing and packaging. poultry, egg and fish products which are valuable information to the readers. It is hoped that the book will be of immense value to the U.G./P.G. Students of Livestock Products Technology/Animal Products Technology/Post-Harvest Technology for the courses related to poultry, egg and fish processing and persons engaged in different poultry and fish.

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