We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Thermostabilization of Ovotransferrin by Anions for Pasteurization of Liquid Egg White.
- Authors
Mizutani, Kimihiko; Yong Chen; Yamashita, Honami; Hirose, Masaaki; Aibara, Shigeo
- Abstract
The article reports on the thermostabilization of ovotransferrin by anions for pasteurization of liquid egg white. One of the most important food material due to its useful functions which includes gelling and forming properties is egg white. Widely used in the food industry is the liquid egg white which needs to be pasteurized to reduce Salmonella enteritidis which causes food-poisoning in humans.
- Subjects
EGGS as food; FOOD; ANIONS; SALMONELLA enteritidis; FOOD poisoning; COOKING
- Publication
Bioscience, Biotechnology & Biochemistry, 2006, Vol 70, Issue 8, p1839
- ISSN
0916-8451
- Publication type
Article
- DOI
10.1271/bbb.60003