Scholarlink

Eggs and egg products include several products that are commercialized worldwide. These terms include but are not limited to whole eggs, liquid whole egg (LWE), liquid egg white, liquid egg yolk, yolk powder, white powder, and frozen egg, among others.The composition of these products also varies widely depending on the country. In the United States, the Food Safety and Inspection Service (FSIS) defnes the composition and physicochemical characteristics of the most common egg products (2020). These changes in the composition of the egg products are important to consider because the inactivation or survival of microorganisms will be affected by the increase or decrease in acidity and the presence of solutes like salt or sugar, among others.

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Advances in innovative postharvest egg pasteurization and disinfection technologies to optimize egg safety and quality

  • 章节

  • 发表日期：

    2025年

查看全文
  • Daniela Bermudez-Aguirre,
  • Joshua Carter,
  • Joseph Sites,
  • Brendan A. Niemira

摘要

Eggs and egg products include several products that are commercialized worldwide. These terms include but are not limited to whole eggs, liquid whole egg (LWE), liquid egg white, liquid egg yolk, yolk powder, white powder, and frozen egg, among others.The composition of these products also varies widely depending on the country. In the United States, the Food Safety and Inspection Service (FSIS) defnes the composition and physicochemical characteristics of the most common egg products (2020). These changes in the composition of the egg products are important to consider because the inactivation or survival of microorganisms will be affected by the increase or decrease in acidity and the presence of solutes like salt or sugar, among others.