El huevo es un alimento con una gran cantidad de nutrientes para ser utilizados por nuestro
organismo. El objetivo de la revisión es suministrar información general sobre el huevo de …

The use of safe physical means to achieve egg yolk as natural carrier for active ingredients
plays an important role in increasing the added value of egg yolk. In this paper, we prepared …

The emulsifying properties of phosvitin were stronger than those of other food proteins. In
this study, phosvitin was subjected to ball-milling treatment for 20, 40 and 60 min, and the …

This study aimed to evaluate the physicochemical (solubility, surface hydrophobicity, zeta
potential, denaturation enthalpy, and protein structural properties) and functional properties …

Pasteurised liquid egg products represent around 70% of total egg products. Pasteurisation,
necessary for microbiological safety, is a unit operation undergone by the totality of liquid …

There is considerable interest in using enzymatic hydrolysis to control the rate and extent of
egg yolk so as to develop the better-quality emulsions in food industry. The purpose of this …

The quality changes in whole egg powders (WEP) during accelerated storage (40° C, 50° C,
and 60° C for 35 days) were characterized by monitoring its moisture, pH, color, volatile …

BACKGROUND Changes in storage temperature and time alter the functional properties of
egg white powder (EWP) and determine its quality and shelf‐life, finally affecting the …

Egg white is a key ingredient in many food products as it combines high nutritional quality
with excellent functional properties. However, it is also one of the leading causes of food …

Weak market linkages, unavailability of cold-storage, and the significant loss of eggs due to
breakage and low shelf-life contribute to the unaffordability and the low consumption of eggs …