{ "labelLang" : "eng", "responseDate" : "2024-03-28 13:54", "content" : { "otype" : "BookChapter", "mtid" : 24093041, "status" : "ADMIN_APPROVED", "published" : true, "unhandledTickets" : 0, "oldTimestamp" : "2018-09-25T15:29:40.000+0000", "deleted" : false, "oldId" : 14093041, "lastRefresh" : "2018-10-06T21:29:30.105+0000", "lastModified" : "2018-09-25T15:29:40.000+0000", "created" : "2014-07-22T08:00:52.000+0000", "creator" : { "otype" : "Author", "mtid" : 10030420, "link" : "/api/author/10030420", "label" : "István Dalmadi (Élelmiszertudomány)", "familyName" : "Dalmadi", "givenName" : "István", "published" : true, "oldId" : 10030420, "snippet" : true }, "lastDuplumOK" : "2018-10-21T17:13:29.262+0000", "lastDuplumSearch" : "2018-10-21T17:13:29.262+0000", "adminApproved" : "2018-09-25T15:29:40.000+0000", "adminApprover" : { "otype" : "Admin", "mtid" : 10032331, "link" : "/api/admin/10032331", "label" : "Zsuzsanna Rábitsné Táltos (BCE admin)", "familyName" : "Rábitsné Táltos", "givenName" : "Zsuzsanna", "published" : true, "oldId" : 10032331, "snippet" : true }, "core" : false, "citation" : true, "publicationPending" : false, "type" : { "otype" : "PublicationType", "mtid" : 25, "link" : "/api/publicationtype/25", "label" : "Chapter in Book", "code" : 25, "otypeName" : "BookChapter", "listPosition" : 2, "published" : true, "oldId" : 25, "snippet" : true }, "subType" : { "otype" : "SubType", "mtid" : 10000398, "link" : "/api/subtype/10000398", "label" : "Chapter (Chapter in Book)", "name" : "Könyvfejezet", "nameEng" : "Chapter", "docType" : { "otype" : "PublicationType", "mtid" : 25, "link" : "/api/publicationtype/25", "label" : "Chapter in Book", "code" : 25, "otypeName" : "BookChapter", "listPosition" : 2, "published" : true, "oldId" : 25, "snippet" : true }, "listPosition" : 220, "published" : true, "oldId" : 10000398, "snippet" : true }, "category" : { "otype" : "Category", "mtid" : 1, "link" : "/api/category/1", "label" : "Scientific", "published" : true, "oldId" : 1, "snippet" : true }, "languages" : [ { "otype" : "Language", "mtid" : 10002, "link" : "/api/language/10002", "label" : "English", "name" : "Angol", "nameEng" : "English", "published" : true, "oldId" : 2, "snippet" : true } ], "firstAuthor" : "Lechevalier, V", "authorships" : [ { "otype" : "PersonAuthorship", "mtid" : 34016827, "link" : "/api/authorship/34016827", "label" : "Lechevalier, V", "listPosition" : 1, "share" : 0.0, "first" : true, "last" : false, "familyName" : "Lechevalier", "givenName" : "V", "authorTyped" : true, "editorTyped" : false, "otherTyped" : false, "type" : { "otype" : "AuthorshipType", "mtid" : 1, "link" : "/api/authorshiptype/1", "label" : "Author", "code" : 0, "published" : true, "oldId" : 0, "snippet" : true }, "published" : false, "oldId" : 55490008, "snippet" : true }, { "otype" : "PersonAuthorship", "mtid" : 34016828, "link" : "/api/authorship/34016828", "label" : "Croguennec, T", "listPosition" : 2, "share" : 0.0, "first" : false, "last" : false, "familyName" : "Croguennec", "givenName" : "T", "authorTyped" : true, "editorTyped" : false, "otherTyped" : false, "type" : { "otype" : "AuthorshipType", "mtid" : 1, "link" : "/api/authorshiptype/1", "label" : "Author", "code" : 0, "published" : true, "oldId" : 0, "snippet" : true }, "published" : false, "oldId" : 55490007, "snippet" : true }, { "otype" : "PersonAuthorship", "mtid" : 34016829, "link" : "/api/authorship/34016829", "label" : "Anton, M", "listPosition" : 3, "share" : 0.0, "first" : false, "last" : false, "familyName" : "Anton", "givenName" : "M", "authorTyped" : true, "editorTyped" : false, "otherTyped" : false, "type" : { "otype" : "AuthorshipType", "mtid" : 1, "link" : "/api/authorshiptype/1", "label" : "Author", "code" : 0, "published" : true, "oldId" : 0, "snippet" : true }, "published" : false, "oldId" : 55490006, "snippet" : true }, { "otype" : "PersonAuthorship", "mtid" : 34016830, "link" : "/api/authorship/34016830", "label" : "Nau, F", "listPosition" : 4, "share" : 0.0, "first" : false, "last" : true, "familyName" : "Nau", "givenName" : "F", "authorTyped" : true, "editorTyped" : false, "otherTyped" : false, "type" : { "otype" : "AuthorshipType", "mtid" : 1, "link" : "/api/authorshiptype/1", "label" : "Author", "code" : 0, "published" : true, "oldId" : 0, "snippet" : true }, "published" : false, "oldId" : 55490005, "snippet" : true } ], "title" : "Processed egg products", "identifiers" : [ { "otype" : "PublicationIdentifier", "mtid" : 7957168, "link" : "/api/publicationidentifier/7957168", "label" : "DOI: 10.1533/9780857093912.4.538", "source" : { "otype" : "PlainSource", "mtid" : 6, "link" : "/api/publicationsource/6", "label" : "DOI", "type" : { "otype" : "PublicationSourceType", "mtid" : 10001, "link" : "/api/publicationsourcetype/10001", "label" : "DOI", "mayHaveOa" : false, "published" : true, "snippet" : true }, "name" : "DOI", "linkPattern" : "http://dx.doi.org/@@@", "publiclyVisible" : true, "published" : true, "oldId" : 6, "snippet" : true }, "idValue" : "10.1533/9780857093912.4.538", "published" : false, "oldId" : 6986692, "snippet" : true }, { "otype" : "PublicationIdentifier", "mtid" : 7957167, "link" : "/api/publicationidentifier/7957167", "label" : "Scopus: 84902217526", "source" : { "otype" : "PlainSource", "mtid" : 3, "link" : "/api/publicationsource/3", "label" : "Scopus", "type" : { "otype" : "PublicationSourceType", "mtid" : 10003, "link" : "/api/publicationsourcetype/10003", "label" : "Indexelő adatbázis", "mayHaveOa" : false, "published" : true, "snippet" : true }, "name" : "Scopus", "linkPattern" : "http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-@@@", "publiclyVisible" : true, "published" : true, "oldId" : 3, "snippet" : true }, "idValue" : "84902217526", "published" : false, "oldId" : 6986691, "snippet" : true } ], "firstPage" : "538", "lastPage" : "581", "firstPageOrInternalIdForSort" : "538", "publishedYear" : 2011, "digital" : null, "printed" : null, "sourceYear" : 2014, "packet" : "(Dalmadi István (Élelmiszertudomány); 2014.07.22. 10:00:44)", "foreignEdition" : true, "foreignLanguage" : true, "fullPublication" : true, "conferencePublication" : false, "nationalOrigin" : false, "missingAuthor" : false, "oaFree" : false, "citationCount" : 0, "citationCountUnpublished" : 0, "citationCountWoOther" : 0, "independentCitCountWoOther" : 0, "doiCitationCount" : 0, "wosCitationCount" : 0, "scopusCitationCount" : 0, "independentCitationCount" : 0, "unhandledCitationCount" : 0, "citingPubCount" : 0, "independentCitingPubCount" : 0, "unhandledCitingPubCount" : 0, "citedPubCount" : 1, "citedCount" : 1, "referenceList" : "Ahmed, J., Ramaswamy, H.S., Alli, I., Ngadi, M., Effect of high pressure on rheological characteristics of liquid egg (2003) Lebensm Wiss Technol, 36, pp. 517-524; \n\nAlamprese, C., Casiraghi, E., Rossi, M., Modeling of fresh pasta characteristics for egg content and albumen to yolk ratio (2009) J Food Eng, 93 (3), pp. 302-307; \n\nAluko, R.E., Keeratiurai, M., Mine, Y., Competitive adsorption between egg yolk lipoproteins and whey proteins on oil-in-water interfaces (1998) Colloids Surf B: Biointerfaces, 10, pp. 385-393; \n\nAmiali, M., Ngadi, M.O., Raghavan, V.G.S., Smith, J.P., Inactivation of Escherichia coli O157:H7 in liquid dialyzed egg using pulsed electric fields (2004) Food Bioprod Process, 82 (C2), pp. 151-156; \n\nAmiali, M., Ngadi, M.O., Smith, J.P., Raghavan, V.G.S., Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk (2007) J Food Eng, 79 (2), pp. 689-694; \n\nAnton, M., Gandemer, G., Composition, solubility and emulsifying properties of granules and plasma of hen egg yolk (1997) J Food Sci, 62 (3), pp. 484-487; \n\nAnton, M., Martinet, V., Dalgalarrondo, M., Beaumal, V., David-Briand, E., Rabesona, H., Structural and chemical characterization of low-density lipoprotein purified from hen egg yolk (2003) Food Chem, 83, pp. 175-183; \n\nBadr, H.M., Effect of gamma radiation and cold storage on chemical and organoleptic properties and microbiological status of liquid egg white and yolk (2006) Food Chem, 97 (2), pp. 285-293; \n\nBaldwin, R.E., Functional properties of eggs in foods (1986) Egg Science and Technology, , Haworth Press, London, W.J. Stadelman, O.J. Cotterill (Eds.); \n\nBall, H.R., Winn, J.R., Winn, S.E., Acylation of egg white proteins with acetic and succinic anhydride (1982) Poultry Sci, 61, pp. 1041-1046; \n\nBall, H.R.J.R., Hamid-Samimi, M., Foegeding, P.M., Swartzel, K.R., Functionality and microbial stability of ultra-pasteurized aseptically refrigerated whole egg (1987) J Food Sci, 52 (5), pp. 1212-1218; \n\nBaron, F., Nau, F., Guerin-Dubiard, C., Gonnet, F., Dubois, J.J., Gauthier, M., Effect of dry heating on the microbiological quality, functional properties, and natural bacteriostatic ability of egg white after reconstitution (2003) J Food Protect, 66 (5), pp. 825-832; \n\nBaron, F., Jan, S., Jeantet, R., Qualite microbiologique des ovoproduits (2010) Science et technologie de l'ceuf et des ovoproduits: de l'wuf aux ovoproduits, pp. 319-345. , Lavoisier, Paris, F. Nau, C. Guerin-Dubiard, F. Baron, J.L. Thapon (Eds.); \n\nBazhal, M.I., Ngadi, M.O., Raghavan, G.S.V., Smith, J.P., Inactivation of Escherichia coli O157: H7 in liquid whole egg using combined pulsed electric field and thermal treatments (2006) Lebensm-Wiss Technol, 29 (4), pp. 420-426; \n\nBenjamins, J., Lucassen-Reynders, E.H., Surface dilatational rheology of proteins adsorbed at air/water and oil/water interfaces (1998) Proteins at Liquid Interfaces, pp. 341-384. , Elsevier, Amsterdam, D. Mobius, R. Miller (Eds.); \n\nBenjamins, J., Van Voorst Vader, F., The determination of the surface shear properties of adsorbed protein layers (1992) Colloids Surf B: Biointerfaces, 65, pp. 161-174; \n\nBerardinelli, A., Donati, V., Guinchi, A., Guarnieri, A., Ragni, L., Effects of transport vibrations on quality indices of shell eggs (2003) Biosyst Eng, 86 (3), pp. 495-502; \n\nBerardinelli, A., Le Floch-Fouéré, C., Beaufils, S., Renault, A., Talansier, E., David-Briand, E., Anton, M., Lechevalier, V., Interfacial properties of egg white powders before and after dry asteurisation (2006) XII European poultry conference, Verone, Italy, pp. 10-14. , SEPTEMBER; \n\nBergquist, D.H., Egg dehydratation (1995) Egg Science and Technology, pp. 335-376. , Haworth Press, New York, W.J. Stadelman, O.J. Cotterill (Eds.)4th edn; \n\nBialka, K.L., Demirci, A., Knabel, S.J., PATTERSON PH & PURI VM (2004) (2004) Efficacy of electrolyzed oxidizing water for the microbial safety and quality of eggs, Poultry Sci, 83, pp. 2071-2078; \n\nBintsis, T., Tzanetaki, E.L., Robinson, R.K., Existing and potential applications of ultraviolet light in the food industry - a critical review (2000) J Food Sci Appl, 80, pp. 637-645; \n\nBoziaris, I.S., Humpheson, L., Adams, M.R., Effect of nisin on heat injury and inactivation of Salmonella enteritidis PT4 (1998) Int J Food Microbiol, 43, pp. 7-13; \n\nBritton, W.M., Fletcher, D.L., Influence of storage environment on ease of shell removal from hard cooked eggs (1987) Poultry Sci, 66, pp. 453-457; \n\nBrooks, J., Hannan, R.S., Hobbs, B.C., Irradiation of eggs and egg products (1959) Int J Appl Radiat Is, 6, pp. 149-154; \n\nBuay, D., Foong, S.K., Kiang, D., Kuppan, L., Liew, V.H., How long does it take to boil an egg? (2006) Revisited, Eur J Phys, 27, pp. 119-131; \n\nByun, M.W., Kim, J.H., Lee, J.W., Park, J.W., Hong, C.S., Kang, I.J., Effects of gamma irradiation on the conformational and antigenic properties of a heatstable major allergen in brown shrimp (2000) J Food Protect, 63, pp. 940-944; \n\nCalderon-Miranda, M.L., Barbosa-Canovas, G.V., Swanson, B.G., Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin (1999) Int J Food Microbiol, 51 (1), pp. 7-17; \n\nCampbell, L., Raikos, V., Euston, S.R., Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment (2005) Food Hydrocolloid, 19, pp. 533-539; \n\nCao, W., Zhu, Z.W., Shi, Z.X., Wang, C.Y., Li, B.M., Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella Enteritidis and its contaminated shell eggs (2009) Int J Food Microbiol, 130, pp. 88-93; \n\nChang, C.M., Powrie, W.D., Fennema, O., Microstructure of egg yolk (1977) J Food Sci, 42, pp. 1193-1200; \n\nChang, S.-H., Chen, L.-Y., Chen, W.-Y., The effects of denaturants on protein conformation and behavior at air/solution interface (2005) Colloids Surf B: Biointerfaces, 41, pp. 1-6; \n\nChen, J., Thesmar, H.S., Kerr, W.L., Outgrowth of salmonellae and the physical property of albumen and vitelline membrane as influenced by egg storage conditions (2005) J Food Prot, 68 (12), pp. 2553-2558; \n\nClark, A.H., Kavanagh, G.M., Ross-Murphy, S.B., Globular protein gelation - theory and experiment (2001) Food Hydrocolloids, 15, pp. 383-400; \n\nClark, D.C., Kiss, I.F., Wilde, P.J., Wilson, D.R., The effect of irradiation on the functional properties of spray dried egg white protein (1992) Food Hydrocolloids, 5 (6), pp. 541-548; \n\nOfficial Journal of the European Union L139/1, , of 29 April 2004 laying down specific hygiene rules for foodstuffs of animal origin, COMMISSION REGULATIONCOMMISSION REGULATION, COMMISSION REGULATION (EC) NoCOMMISSION REGULATION (EC) No, (30.04.2006); \n\nOfficial Journal of the European Union L139/55, , of 29 April 2004 laying down specific hygiene rules for foodstuffs of animal origin, COMMISSION REGULATION (EC) NoCOMMISSION REGULATION (EC) No, (30.04.2006); \n\nConrad, K.M., Mast, M.G., Ball, H.R., Froning, G., Macneil, J.H., Concentration of liquid egg white by vacuum evaporation and reverse osmosis (1993) J Food Sci, 58, pp. 1017-1020; \n\nCroguennec, T., PhD Thesis, Ecole nationale superieure agronomique de Rennes, , Influence de l'environnement ionique sur la structure et la fonctionnalite des proteines du blanc d'wuf de poule; \n\nCroguennec, T., Nau, F., Brule, G., Influence de l'interaction calcium-phosphoserine sur les proprietes gelifiantes de l'ovalbumine (2001) 13th Rencontres AGORAL. Dijon, France, (MARCH), pp. 27-28; \n\nCroguennec, T., Nau, F., Brule, G., Influence of Ca2+ and Mg2+ on the viscoelastic properties of ovalbumin and egg white gels (2001) 9th European symposium on the quality of eggs and egg products, , Kusadasi, Turquie, 9-12 September; \n\nCroguennec, T., Nau, F., Brule, G., Influence of pH and salts on egg white gelation, J (2002) Food Sci, 67, pp. 608-614; \n\nCroguennec, T., Renault, A., Beaufils, S., Dubois, J.-J., Pezennec, S., Interfacial properties of heat-treated ovalbumin (2007) J Colloids Interfaces Sci, 315, pp. 627-636; \n\nCunningham, F.E., Lineweaver, H., Stabilization of egg white proteins to pasteurizing temperatures above 60°C (1965) Food Technol, 19, pp. 136-141; \n\nDaimer, K., Kulozik, U., Oil-in-water emulsion properties of egg yolk: effect of enzymic modification by phospholipase A2 (2009) Food Hydrocolloids, 23 (5), pp. 1366-1373; \n\nDamodaran, S., Anand, K., Razumovsky, L., Competitive adsorption of egg white proteins at the air water interface: direct evidence for electrostatic complex formation between lysozyme and other egg proteins at the interface (1998) J Agric Food Chem, 46, pp. 872-876; \n\nDauphas, S., Beaumal, V., Riaublanc, A., Anton, M., Hen egg yolk low density lipoproteins film spreading at the air-water and oil-water interfaces (2006) J Agric Food Chem, 54 (10), pp. 3733-3737; \n\nDavis, J.P., Foegeding, E.A., Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins (2007) Colloids Surf B: Biointerfaces, 54, pp. 200-210; \n\nDe Feijter, J.A., Benjamins, J., (1987) Adsorption kinetics of protein at the air-water interface, in E Dickinson and G Stainsby, , Food Emulsions and Foams, Royal Society of Chemistry, London; \n\nDe Feijter, J.A., Benjamins, J., Veer, F.A., Ellipsometry as a tool to study the adsorption behavior of synthetic and biopolymers at the air-water interface (1978) Biopolymers, 17, pp. 1759-1772; \n\nDelves-Broughton, J., Nisin as a food preservative (2005) Food Australia, 57 (12), pp. 525-527; \n\nDelves-Broughton, J., Williams, G.C., Wilkinson, S., The use of the bacteriocin nisin as a preservative in pasteurized liquid whole egg (1992) Lett Appl Microbiol, 15 (4), pp. 133-136; \n\nDenis, C., Protais, J., Corbion, B., Picoche, B., Colin, P., Lahellec, C., (1995) Thermoresistance de Salmonella enteritidis inoculee dans les ovoproduits, pp. 659-663. , Ind Aliment Agr, September; \n\nDesfougeres, Y., Traitement thermique du lysozyme de poule a l'etat solide: structures, interactions, fonctionnalites (2009) PhD thesis, , Universite europeenne de Bretagne, Agrocampus Ouest, Rennes; \n\nDill, C.W., Brough, J., Alford, E.S., Gardner, F.A., Edwards, R.L., Richter, R.L., Diehl, K.C., Rheological properties of heat-induced gels from egg albumen subjected to freeze-thaw (1991) J Food Sci, 56, pp. 764-768; \n\nDoi, E., Gels and gelling of globular proteins, , Trends Food Sci. Technol, 4, 1-5; \n\nDonovan, J.W., Mapes, C.J., Davis, J., Garibaldi, J., A differential scanning calorimetric study of the stability of egg white to heat denaturation (1975) J Sci Food Chem, 26, pp. 73-83; \n\nDoyle, M.E., Mazotta, A.S., Review of studies on the thermal resistance of Salmonellae (2000) J Food Prot, 63 (6), pp. 779-795; \n\nDoyle, M.E., Mazotta, A.S., Wang, T., Wiseman, D.W., Scott, V.N., Heat resistance of Listeria monocytogenes (2001) J Food Prot, 64 (3), pp. 410-429; \n\nDulith, C.E., Groger, W., Improvement of product attributes of mayonnaise on enzymic hydrolysis of egg yolk with phospholipase A2 (1981) J Sci Food Agric, 32, pp. 451-458; \n\nDunn, J., Pulsed light and pulsed electric field for foods and eggs (1996) Poultry Sci, 75, pp. 1133-1336; \n\nDyer-Hurdon, J.N., Nnanna, I.A., Cholesterol content and functionality of plasma and granules fractionated from egg yolk (1993) J Food Sci, 58, pp. 1277-1281; \n\nFernandez-Diaz, M.D., Barsotti, L., Dumay, E., Cheftel, J.C., Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg white source (2000) J Agric Food Chem, 48 (6), pp. 2332-2339; \n\nFerreira, M., Behringer, R., Jost, R., Instrumental method for characterizing protein foams (1995) J Food Sci, 60, pp. 90-93; \n\nFoegeding, E.A., Luck, P.J., Davis, J.P., Factors determining the physical properties of protein foams (2006) Food Hydrocolloids, 20, pp. 284-292; \n\nForsythe, R.H., Bergquist, D.H., The effect of physical treatment on some properties of egg white (1951) Poultry Sci, 30, pp. 302-311; \n\nFranke, K., Kiebling, M., Influence of spray drying conditions on functionality of dried whole egg (2002) J Sci Food Agric, 82 (15), pp. 1837-1841; \n\nFroning, G.W., Wehling, R.L., Ball, H.R., Hill, R.M., Effect of ultrafiltration and reverse osmosis on the composition and functional properties of egg white (1987) Poultry Sci, 30, pp. 302-311; \n\nFroning, G.W., Peter, D., Muriana, P., Eskridge, K., Travicek, D., Summer, S.S., (2002) International Egg Pasteurization Manual, United Egg Association, Alpharetta, , GA&American Egg Board, Park Ridge, IL; \n\nGaiani, C., Schuck, P., Scher, J., Hardy, J., Desobry, S., Banon, S., Dairy powder rehydration: influence of protein state, incorporation mode, and agglomeration (2007) J Dairy Sci, 90, pp. 570-581; \n\nGarcia-Gonzalez, L., Geeraerd, A.H., Elst, K., Van Ginneken, L., Debevere, J., Van Impe, J.F., Devlieghere, F., Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization (2009) J Supercrit Fluid, 51 (1), pp. 74-82; \n\nGeveke, D.J., UV inactivation of E. coli in liquid egg white (2008) Food Bioprocess Tech, 1 (2), pp. 201-206; \n\nGongora-Nieto, M.M., Seignour, L., Riquet, P., Davidson, P.M., Barbosa-Canovas, G.V., Swanson, B.G., Nonthermal inactivation of Pseudomonas fluorescens in liquid whole egg, in GV Barbosa-Canovas & H Zhang (eds) (2001) Pulsed Electric Fields in Food Processing: Fundamental aspects and applications; \n\nGraindorge, P., Ilari, J.L., (1991) Contribution a l'etude des modes d'actions des additifs d'ecoulement en melange avec du jaune d'oeuf en poudre, in: Proceeding 2eme congres Agro-industrie et Methodes Statistiques, pp. 337-346. , Nantes, France; \n\nGuilmineau, F., Kulozik, V., Influence of thermal treatment on the functionality of hen's egg yolk in mayonnaise (2007) J Food Eng, 78, pp. 648-654; \n\nGut, J.A.W., Pinto, J.M., Gabas, A.L., Telis-Romero, J., Continuous pasteurization of egg yolk: thermophysical properties and process simulation (2005) J Food Proc Eng, 28, pp. 181-203; \n\nHamid-Samimi, M., Swaertzel, K.R., Ball, H.R., Flow behavior of liquid whole egg during thermal treatments (1984) J Food Sci, 49 (1), pp. 132-136; \n\nHammershoj, M., Larsen, L.B., Foaming of ovalbumin and egg albumen fractions and the role of the disulfide bonds at various pH levels, in GC Cavalchini & D Baroli, Proceeding of VII European Symposium on the Quality of Eggs and Egg Products, Bologne (1999) September, pp. 351-357; \n\nHammershoj, M., Qvist, K.B., Importance of hen age and egg storage time for egg albumen foaming (2001) Lebensmittel-Wissensschaft Technol, 34 (2), pp. 118-120; \n\nHammershoj, M., Peters, L.V., Andersen, H.J., The significance of critical processing steps in the production of dried egg albumen powder on gel textural and foaming properties (2004) J Sci Food Agric, 84 (9), pp. 1039-1048; \n\nHammershoj, M., Nording, J.A., Rasmussen, H.C., Carstens, J.H., Pedersen, H., Dry-pasteurization of egg albumen powder in a fluidized bed. I (2006) Effect on microbiology, physical and chemical parameters, Int J Food Sci Technol, 41 (3), pp. 249-261; \n\nHammershoj, M., Rasmussen, H.C., Carstens, J.H., Pedersen, H., Dry-pasteurization of egg albumen powder in a fluidized bed. II (2006) Effect on functional properties: gelation and foaming, Int J Food Sci Technol, 41 (3), pp. 263-274; \n\nHammershoj, M., Nebel, C., Carstens, J.H., Enzymatic hydrolysis of ovomucin and effect on foaming properties (2008) Food Res Int, 41, pp. 522-531; \n\nHatta, H., Ozeki, M., Tsuda, K., Egg yolk antiboby IgY and its application (1997) Hen eggs: Their basic and applied Science, pp. 151-178. , CRC Press, Boca Raton, FL, T. Yamamoto, L. Juneja, H. Hatta, M. Kim (Eds.); \n\nHayakawa, I., Linko, Y.Y., Linko, P., Mechanism of high pressure denaturation of proteins (1996) Lebensm-Wiss u-Technol, 29, pp. 756-762; \n\nHayashi, Y., Nagano, S., Enomoto, H., Li, C.P., Sugimoto, Y., Hatta, H., Takeda, C., Aoki, T., Improvement of foaming property of egg white protein by phosphorylation through dry-heating in the presence of pyrophosphate (2009) J Food Sci, 74 (1), pp. C68-C72; \n\nHermawan, N., Evrendilek, G.A., Dantzer, W.R., Zhang, Q.H., Richter, E.R., Pulsed electric field treatment of liquid whole egg inoculated with Salmonella Enteritidis (2004) J Food Safety, 24 (1), pp. 71-85; \n\nHierro, E., Manzano, S., Ordonez, J.A., De La Hoz, L., Fernandez, M., Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology (2009) Int J Food Microbiol, 135, pp. 125-130; \n\nHill, W.M., Cotterill, O.J., Funk, E.M., Baldwin, R.E., Spray-drying egg white at various pH levels (1965) Poultry Sci, 44, pp. 1155-1163; \n\nHimathongkham, S., Reinmann, H., Ernst, R., Efficacy of disinfection of shell eggs externally contaminated with Salmonella Enteritidis, implications for egg testing (1999) Int J Food Microbiol, 49, pp. 161-167; \n\nHo, S.Y., Mittal, G.S., Cross, J.D., Effects of high field electric pulses on the activity of selected enzymes (1997) J Food Eng, 31 (1), pp. 69-84; \n\nHolt, D.L., Watson, M.A., Dill, C.W., Alford, E.S., Edwards, R.L., Diehl, K.C., Gardner, F.A., Correlation of the rheological behaviour of egg albumen to temperature, pH, and NaCl concentration (1984) J Food Chem, 49, pp. 137-141; \n\nHou, H., Singh, R.K., Muriana, P.M., Stadelman, W.J., Pasteurization of intact shell eggs (1996) Food Microbiol, 13, pp. 93-101; \n\nHuang, E., Mittal, G.S., Griffiths, M.W., Inactivation of Salmonella Enteritidis in liquid whole egg using combination treatments of pulsed electric field, high pressure and ultrasound (2006) Biosyst Eng, 94 (3), pp. 403-413; \n\nIametti, S., Donnizzelli, E., Pittia, P., Rovere, P.P., Squarcina, N., Bonomi, F., Characterization of high-pressure-treated egg albumen (1999) J Agric Food Chem, 47, pp. 3611-3616; \n\nIcier, F., Ilicali, C., Temperature dependent electrical conductivities of fruit purees during ohmic heating (2005) Food Res Int, 38, pp. 1135-1142; \n\nImai, C., Effects of bacteria fermentation and lipase treatment on the whipping properties of spray-dried egg white (1976) Poultry Sci, 55, pp. 2409-2416; \n\nIsiker, G., Gurakan, G.C., Bayindirli, A., Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg (2003) Eur Food Res Technol, 217 (3), pp. 244-248; \n\nJaekel, T., Dautel, K., Ternes, W., Preserving functional properties of hen's egg yolk during freeze-drying (2008) J Food Eng, 87 (4), pp. 522-526; \n\nJames, C., Lechevalier, V., Ketteringham, L., Surface decontamination of shell eggs (2002) J Food Eng, 53, pp. 193-197; \n\nJanssen, H.J.I., Influence of pasteurisation, freezing and storage on properties of egg products made from eggs for 7 and 28days (1971) J Sci Food Agric, 22, pp. 491-495; \n\nJeantet, R., Baron, F., Nau, F., Roignant, M., Brule, G., High intensity pulsed electric fields applied to egg white: effect of Salmonella Enteritidis inactivation and protein denaturation (1999) J Food Prot, 62 (12), pp. 1381-1386; \n\nJeantet, R., Mc Keag, J.R., Fernandez, J.C., Grosset, N., Baron, F., Korolczuk, J., Pulsed electric field continuous treatment of egg products (2004) Science des aliments, 24 (2), pp. 137-158; \n\nJin, T., Zhang, H., Hermawan, N., Dantzer, W., Effects of pH and temperature on inactivation of Salmonella Typhimurium DT104 in liquid whole egg by pulsed electric fields (2009) Int J Food Sci Technol, 44, pp. 367-372; \n\nJohnson, T.M., Zabik, M.E., Egg albumen proteins interactions in an angel food cake system (1981) J Food Sci, 46, pp. 1231-1236; \n\nJones, D.R., Egg functionality and quality during long-term storage (2007) Int J Poultry Sci, 6 (3), pp. 157-162; \n\nKato, A., (1995) Interaction of egg white proteins, in A Gaonkar, pp. 357-375. , Ingredient interactions. Effect on food quality. Marcel Dekker Inc., New York; \n\nKato, A., Ibrahim, H.R., Watanabe, H., Honma, K., Kobayashi, K., New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state (1989) J Agric Food Chem, 37, pp. 433-437; \n\nKato, A., Ibrahim, H.R., Watanabe, H., Honma, K., Kobayashi, K., Enthalpy of denaturation and surface functional properties of heated egg white proteins in the dry state (1990) J Food Sci, 55, pp. 1280-1283; \n\nKato, A., Minaki, K., Kobayashi, K., Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state, J (1993) Agric Food Chem, 41 (4), pp. 540-543; \n\nKato, A., Ibrahim, H.R., Nakamura, S., Kobayashi, K., (1994) New methods for improving the functionality of egg white proteins, in JS Sim and S Nakai, Egg Uses and Processing Technologies, , New developments, CAB International, Wallingford; \n\nKim, G., Gurau, M., Kim, J., Cremer, P.S., Investigations of lysozyme adsorption at the air/water and quartz/water interfaces by vibrational sum frequency spectroscopy (2002) Langmuir, 18, pp. 2807-2811; \n\nKim, J.Y., Kim, M.R., Park, K.H., Shim, J.Y., Imm, J.Y., Effect of pH adjustement during production of egg white powder on foaming and gelling properties (2006) Food Sci Biotechnol, 15, pp. 418-423; \n\nKinsella, J.E., Functional properties of proteins in foods: a survey (1976) Crit Rev Food Sci Nutrition, 7 (3), pp. 219-276; \n\nKiosseoglou, V.D., Egg yolk (1989) Food Emulsifiers: Chemistry, technology, functional properties and applications, , Elsevier, London, G. Charalambous, G. Doxastakis (Eds.); \n\nKitabatake, N., Shimizu, A., Doi, E., Preparation of transparent egg white gel with salt by two-step heating method (1988) J Food Sci, 53, pp. 735-738; \n\nKitabatake, N., Shimizu, A., Doi, E., Preparation of heat-induced transparent gels from egg white by the control of pH and ionic strength of the medium (1988) J Food Sci, 53, pp. 1091-1095; \n\nKline, L., Sugihara, T.F., Meehan, J.J., Properties of yolk-containing solids with added carbohydrates (1964) J Food Sci, 29, pp. 693-709; \n\nKline, L., Sugihara, T.F., Ijichi, K., Further studies on heat pasteurisation of raw liquid egg white (1966) Food technol, 20, pp. 114-116; \n\nKnorr, R., Zur qualitat von eiprodukten (1992) Archiv fur Geflugelkunde, 56, pp. 189-196; \n\nKojima, E., Nakamura, R., Heat gelling properties of hen's egg yolk low density lipoprotein (LDL) in the presence of other protein (1985) J Food Sci, 50, pp. 63-66; \n\nKreuzer, M., Jaenecke, D., Flock, D.K., Variabilitaet funktioneller eigenschaften von eiklar und dotter zwischen und innerhalb reiner linien brauner legehybriden (1995) Archiv fur Geflugelkunde, 59, pp. 82-88; \n\nKristensen, J.K., Holst, J.H., Sorensen, M., A method for feeding eggs to an egg breaking apparatus and an egg breaking apparatus, , Brevet WO 2007/095943; \n\nKudryashova, E.V., Meinders, M.B.J., Visser, A.J.W.G., Van Hoek, A., De Jongh, H.H.J., Structure and dynamics of egg white ovalbumin adsorbed at the air-water interface (2003) Eur Biophys J, 32, pp. 553-562; \n\nKume, T., Matsuda, T., Changes in structural and antigenic properties of proteins by radiation (1995) Radiat Phys Chem, 46 (2), pp. 225-231; \n\nKurisaki, J., Yamauchi, K., Isshiki, H., Ogiwara, S., Differences between α- and β-Lipovitellin from hen egg yolk (1981) Agric Biol Chem, 45, pp. 699-704; \n\nKusama, T., Yoshida, K., Honma, K., Japan Patent no. HEI.2-257857; \n\nLado, B.H., Yousef, A.E., Alternative food-preservation technologies: efficacy and mechanisms (2002) Microbes Infect, 4, pp. 433-440; \n\nLai, C.C., Gilbert, S.G., Mannheim, C.H., Effect of composition on the flow properties of egg powders (1985) J Food Sci, 50 (6), pp. 1618-1620; \n\nLe Denmat, M., Anton, M., Gandemer, G., Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment (1999) J Food Sci, 64 (2), pp. 194-197; \n\nLe Denmat, M., Anton, M., Beaumal, V., Characterisation of emulsion properties and of interface composition in oil-in-water emulsions prepared with hen egg yolk, plasma and granules (2000) Food Hydrocolloids, 14, pp. 539-549; \n\nLe Floch-Foué, R.É.C., Pezennec, S., Lechevalier, V., Beaufils, S., Desbat, B., Pezolet, M., Renault, A., Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures (2009) Food Hydrocolloids, 23, pp. 352-365; \n\nLe Floch-Foué, R.É.C., Beaufils, S., Lechevalier, V., Nau, F., Renault, A., Pezennec, S., Sequential adsorption of egg-white proteins at the air-water interface suggests a stratified organization of the interfacial film (2010) Food Hydrocolloids, 24 (4), pp. 275-284; \n\nLechevalier, V., Croguennec, T., Pezennec, S., Guerin-Dubiard, C., Pasco, M., Nau, F., Ovalbumin, ovotransferrin, lysozyme: three model proteins for structural modifications at the air-water interface (2003) J Agric Food Chem, 51, pp. 6354-6361; \n\nLechevalier, V., Perinel, E., Jeantet, R., Lesaffre, C., Croguennec, T., Guerin-Dubiard, C., Nau, F., Statistical analysis of effects of industrial processing steps on functional properties of pasteurised liquid egg white (2005) J Sci Food Agric, 85 (5), pp. 757-769; \n\nLechevalier, V., Croguennec, T., Pezennec, S., Guerin-Dubiard, C., Pasco, M., Nau, F., Evidence for synergy in the denaturation at the air-water interface of ovalbumin, ovotransferrin and lysozyme in ternary mixture (2005) Food Chem, 92, pp. 79-87; \n\nLechevalier, V., Arhaliass, A., Legrand, J., Nau, F., Effects of shear rates on rheology, foaming properties and protein structure of egg white: structure-function relationships (2005) XIth European Symposium on the Quality of Eggs and Egg Products, Doorwerth, Pays Bas, , 23-26 May; \n\nLechevalier, V., Le Floch-Foué, R.É.C., Nau, F., Relative effects of industrial treatments on egg white foaming properties (2006) in IUFOST XIIIth World Congress of Food Science and Technology, Nantes, France, 17-21, , SEPTEMBER 2006; \n\nLechevalier, V., Jeantet, R., Arhaliass, A., Legrand, J., Nau, F., Egg white drying: influence of industrial processing steps on protein structure and functionalities (2007) J Food Eng, 83 (3), pp. 404-413; \n\nLee, D.U., Heinz, V., Knorr, D., Evaluation of processing criteria for the high pressure treatment of liquid whole egg: rheological study (1999) Lebensm-wiss u-Technol, 32 (5), pp. 299-304; \n\nLee, D.U., Heinz, V., Knorr, D., Biphasic inactivation kinetics of Escherichia coli in liquid whole egg by high hydrostatic pressure treatments (2001) Biotechnol Progr, 17 (6), pp. 1020-1025; \n\nLee, D.U., Heinz, V., Knorr, D., Effects of combination treatments of nisin and high intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg (2003) Innov Food Sci Emerg, 4 (4), pp. 387-393; \n\nLee, W.C., Chen, T.C., Functional characteristics of egg white solids obtained from papain treated albumen (2002) J Food Eng, 51, pp. 263-266; \n\nLehmann, G., Juchem, F.J., Verfahren zum Haltbarmachen eines wasserhaltigen Lebensmittels (1987) German Patent DE, pp. A1. , 3734025; \n\nLin, L.N., Mason, A.B., Woodworth, R.C., Brandts, J.F., Calorimetric studies of serum transferring and ovotransferrin (1994) Estimates of domain interactions, and study of the kinetic complexities of ferric ion binding, Biochemistry, 33, pp. 1881-1888; \n\nLiot, R., (1982) Produit hautement concentre de blanc d'oeuf ou d'oeuf entier sale et son procede de separation, Brevet FR no., pp. 2.492.226; \n\nLiot, R., Anza, L., Procede de traitement de blanc d'oeuf liquide (1996) Brevet FR no., , 9608356; \n\nLopez, A., Fellers, C.R., Powrie, W.D., Some factors affecting gelation of frozen egg yolk (1954) J Milk Food Tech, 17, p. 334; \n\nLucassen-Reynders, E.H., Benjamins, J., (1999) Interfaces, interactions and stability, in E Dickinson and JM Rodriguez Patino, , Food Emulsions and Foams, Royal Society of Chemistry, Cambridge, 195; \n\nMa, C., Holme, J., 'Effect of chemical modifications on some physicochemical properties and heat coagulation of egg albumen (1982) J Food Sci, 47, pp. 1454-1459; \n\nMa, C.Y., Poste, L.M., Holme, J., Effects of chemical modifications on the physicochemical and cake baking properties of egg white (1986) Can Inst F Sci Tec J, 19, pp. 17-22; \n\nMa, C.Y., Sahasrabudhe, M.R., Poste, L.M., Harwalkar, V.R., Chambers, J.R., Ohara, K.P.J., Gamma-irradiation of shell eggs - internal and sensory quality, physicochemical characteristics and functional properties (1990) Can I Food Sc Tech J, 23, pp. 226-232; \n\nMa, C.Y., Harwalkar, V.R., Poste, L.M., Sahasrabudhe, M.R., Effect of gamma-irradiation on the physicochemical and functional properties of frozen liquid egg product (1993) Food Res Int, 26 (4), pp. 247-254; \n\nMa, L., Chang, F.J., Barbosa-Canovas, G.V., Swanson, B.G., (1997) Inactivation of Escherichia coli in liquid whole eggs using pulsed electric fields technology, in GV Barbosa-Canovas, S Lombardo, G Narishman & M Okos (eds), Proceedings of the Fifth Conference of Food Engineering, pp. 216-221. , American Institute of Chemical Engineers, NY; \n\nMa, L., Chang, F.J., Gongora-Nieto, M.M., Barbosa-Canovas, G.V., Swanson, B.G., Food pasteurization using high-intensity pulsed electric fields: promising new technology for non thermal pasteurization for eggs (2000) Egg Nutrition and Biotechnology, pp. 389-399. , CAN International, Wallingford, UK, J.S. Sim, S. Nakai, W. Guenter (Eds.); \n\nMahadevan, S., Satyanarayana, T., Kumar, S.A., Physico-chemical studies on the gelation of hen's egg yolk separation of gelling components from yolk plasma (1969) J Agric Food Chem, 17, pp. 767-771; \n\nMartin-Belloso, O., Vegamercado, H., Qin, B.L., Chang, F.J., Barbosacanovas, G.V., Swanson, B.G., Inactivation of Escherichia coli suspended in liquid egg using pulsed electric fields (1997) J Food Process Pres, 21 (3), pp. 193-208; \n\nMartinet, V., Saulnier, P., Beaumal, V., Couthaudon, J.L., Anton, M., Surface properties of hen egg yolk low-density lipoproteins spread at the air-water interface (2003) Colloids Surf B: Biointerfaces, 31, pp. 185-194; \n\nMatringe, E., Phan Tan Luu, R., Lorient, D., Functional properties of milk-egg mixtures (1999) J Food Sci, 64, pp. 787-791; \n\nMatsudomi, N., Takahashi, H., Miyata, T., Some structural properties of ovalbumin heated at 80°C in the dry state (2001) Food Res Int, 34, pp. 229-235; \n\nMatsudomi, N., Nakano, K., Soma, A., Asani, O., Improvement of gel properties of dried egg white by modification with galactomannan through the Maillard reaction (2002) J Agric Food Chem, 50 (14), pp. 4113-4118; \n\nMin, B.R., Nam, K.C., Lee, E.J., Ko, G.Y., Trampel, D.W., Ahn, D.U., Effect of irradiating shelf eggs on quality attributes and functional properties of yolk and white (2005) Poultry Sci, 84 (11), pp. 1791-1796; \n\nMine, Y., Recent advances in the understanding of egg white protein functionality (1995) Trends Food Sci Technol, 61, pp. 225-232; \n\nMine, Y., Effect of pH during the dry heating on the gelling properties of egg white proteins (1996) Food Res Int, 29 (2), pp. 155-161; \n\nMine, Y., Effect of dry heat and mild alkaline treatment on functional properties of egg white proteins (1997) J Agric Food Chem, 45, pp. 2924-2928; \n\nMine, Y., Adsorption behavior of egg yolk low-density-lipoproteins in oil-in-water emulsions (1998) J Agric Food Chem, 46, pp. 36-41; \n\nMine, Y., Keeratiurai, M., Selective displacement of caseinate proteins by hens egg yolk lipoproteins at oil-in-water interfaces (2000) Colloids Surf B: Biointerfaces, 18, pp. 1-11; \n\nMonfort, S., Gay, A.N.E., Saldana, G., Puertolas, E., Condon, S., Raso, J., Alvarez, I., Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg (2010) Innov Food Sci Emerg, 11, pp. 306-313; \n\nMossel, D.A.A., The destruction of Salmonella bacteria in refrigerated liquid whole egg with gamma radiation (1960) Int J Appl Radiat Is, 9, pp. 109-112; \n\nMulder, R.W.A.W., Bolder, N.M., Removal of glucose from egg white products by lactobacillus strains (1988) Arch Geflugelk, 55 (6), pp. 251-254; \n\nMuriana, P.M., Effect of pH and hydrogen peroxide on heat inactivation of Salmonella and Listeria in egg white (1997) Food Microbiol, 14 (1), pp. 11-19; \n\nMusgrove, M.T., Mcquestin, O.J., Tamplin, M., Kelley, L.C., Growth and survival of antibiotic-resistant Salmonella Typhimurium DT104 in liquid egg products (2009) J Food Protect, 72, pp. 1992-1996; \n\nNakamura, R., Studies on the foaming property of chicken egg white (1963) Spread monolayer of the protein fraction of the chicken egg white, Agric Biol Chem, 27, p. 427; \n\nNakamura, R., Sato, Y., Studies on the foaming property of chicken egg white. Part X: On the role of ovomucin (B) in the egg white foaminess (1964) Agric Biol Chem, 28, pp. 530-534; \n\nNakamura, R., Umemura, O., Takemoto, H., Effect of heating on the functional properties of ovotransferrin (1979) Agric Biol Chem, 43, pp. 325-330; \n\nNakamura, R., Fukano, T., Tanigushi, M., Heat induced gelation of hen's egg yolk LDL (1982) J Food Sci, 47, pp. 1449-1453; \n\nNakamura, S., Ogawa, M., Nakai, S., Kato, A., Kitts, D.D., Antioxidant activity of a Maillard-type phosvitin-galactomannan conjugate with emulsifying properties and heat stability (1998) J Agric Food Chem, 46, pp. 3958-3963; \n\nNau, F., Gestin, L., Protais, J., Awade, A., Thapon, J.L., Etude comparee des proprietes fonctionnelles et de la composition des fractions epaisse et liquide du blanc d'ouf de poule (1996) Ind Alim Agr, 113, pp. 5-10; \n\nOe, H., Takahashi, N., Doi, E., Hirose, M., Effect of anion binding on the conformations of the two domains of ovotransferrin (1989) J Biochem, 106, pp. 858-863; \n\n(2003) Ojeu Official Journal of the European Union, pp. 16-34. , Commission Regulation (EC) No. 2295/2003 of 23 December 2003 introducing detailed rules for implementing Council Regulation (EEC) No. 1907/90 on certain marketing standards for eggs, L340 (24.12.2003); \n\nPasquali, F., Fabbri, A., Cevoli, C., Manfreda, G., Franchini, A., Hot air treatment for surface decontamination of table eggs (2010) Food Control, 21, pp. 431-435; \n\nPereira, R.N., Vicente, A.A., Environmental impact of novel thermal and non-thermal technologies in food processing (2010) Food Res Int, 43 (7), pp. 1936-1943; \n\nPerez, O.E., Pilosof, A.M.R., Pulsed electric fields effects on the molecular structure and gelation of beta-lactoglobulin concentrate and egg white (2004) Food Res Int, 37 (1), pp. 102-110; \n\nPernell, C.W., Foegeding, E.A., Luck, P.J., Davis, J.P., Properties of whey and egg white protein foams (2002) Colloids and Surfaces A: Physicochemical Engineering Aspects, 204, pp. 9-21; \n\nPerriman, A.W., White, J.W., Kinetics of adsorption of lysozyme at the air-water interface and the role of protein charge (2006) Physica B, pp. 716-718; \n\nPezennec, S., Gauthier, F., Alonso, C., Graner, F., Croguennec, T., Brule, G., Renault, A., The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air-water interface (2000) Food Hydrocolloids, 14, pp. 463-472; \n\nPina-Perez, M.C., Silva-Angulo, A.B., Rodrigo, D., Martinez-Lopez, A., Synergistic effect of pulsed electric fields and CocoanOX 12% on the inactivation kinetics of Bacillus cereus in a mixed beverage of liquid whole egg and skim milk (2009) Int J Food Microbiol, 130 (3), pp. 196-204; \n\nPonce, E., Pla, R., Mor-Mur, M., Gervilla, R., Guamis, B., Inactivation of Listeria innocua inoculated in liquid whole egg by high hydrostatic pressure (1998) J Food Prot, 61, pp. 119-122; \n\nPonce, E., Pla, R., Sendra, E., Guamis, B., Mor-Mur, M., Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media (1999) Food Microbiol, 16 (4), pp. 357-365; \n\nPostel, C., Abillon, O., Desbat, B., Structure and denaturation of adsorbed lysozyme at the air-water interface (2003) J Colloid Interface Sci, 266, pp. 74-81; \n\nQin, B.L., Pothakamury, U.R., Vega-Mercado, H., Martin-Belloso, O.M., Barbosa-Canovas, G.V., Swanson, B.G., Food pasteurization using high-intensity pulsed electric fields (1995) Food Technol, 12, pp. 55-60; \n\nRaikos, V., Campbell, L., Euston, S.R., Effects of sucrose and sodium chloride on foaming properties of egg white proteins (2007) Food Res Int, 40 (3), pp. 347-355; \n\nRaikos, V., Campbell, L., Euston, S.R., Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt (2007) Food Hydrocolloids, 21, pp. 237-244; \n\nRazumovsky, L., Damodaran, S., Incompatibility of mixing of proteins in adsorbed binary protein films at the air-water interface (2001) J Agric Food Chem, 49, pp. 3080-3086; \n\nRegenstein, J.M., Grunden, L.P., Baker, R.C., Proteolytic enzymes and the functionality of chicken egg albumen (1978) J Food Sci, 43, pp. 279-280; \n\nRenault, A., Pezennec, S., Gauthier, F., Vie, V., Desbat, B., The surface rheological properties of native and S-ovalbumin are correlated with the development of an intermolecular β-sheet network at the air-water interface (2002) Langmuir, 18, pp. 6887-6895; \n\nReznik, D., Liquid egg continuous pasteurization for high microbial kill rate by electro-heating, with AC frequency to prevent electrolysis, and cooling, for highly functional liquid egg with improved storage stability, avoiding product coagulation (1993) GB Patent, GB-2265538; \n\nReznik, D., Electro-heating food products, , Electro-heating food products, especially liquid egg products for pasteurization or sterilisation - by applying alternative current to food as it passes through electroheating zone defined between pairs of electrodes spaced from barrier contacting food, US Patent 96US624651, GB Patent GB2282052 A; \n\nRichwin, A., Raasch, A., Teichgraber, P., Knorr, D., Effects of combined temperature and high pressure treatment on the functionality of egg white proteins (1992) Eur Food Sci, 43, pp. 27-31; \n\nRoberts, S.A., Kellaway, I.W., Taylor, K.M.G., Warburton, B., Peters, K., Combined surface pressure-interfacial shear rheology study of the effect of pH on the adsorption of proteins at the air-water interface (2005) Langmuir, 21, pp. 7342-7348; \n\nRussel, S.M., The effect of electrolyzed oxidative water applied using electrostatic spraying on pathogenic and indicator bacteria on the surface of eggs (2003) Poultry Sci, 82, pp. 158-162; \n\nSaari, A., Powrie, W.D., Fennema, O., Isolation and characterization of low-density lipoproteins in native egg yolk plasma (1964) J Food Sci, 29, pp. 307-315; \n\nSagis, L.M.C., De Groot-Mostert, A.E.A., Prins, A., Van Der Linden, E., Effect of copper ions on the drainage stability of foams prepared from egg white (2001) Colloid Surfaces A, 180, pp. 163-172; \n\nSauveur, B., Zybko, A., Colas, B., Proteines alimentaires et qualite de l'oeuf. 1. Effet de quelques proteines sur la qualite interne de l'ouf et les proprietes fonctionnelles (1979) Ann Zootech, 28, pp. 271-295; \n\nScholtyssek, S., El Bogdady, A., Die qualitaet und insbesondere das schaumbildungsvermoegen von eiern aus unterschiedlichen herkuenften and lagerungsbedingungen (1980) Arch Geflugel, 44, pp. 79-87; \n\nSchuck, P., Piot, M., Mejean, S., Le Graet, Y., Fauquant, J., Brule, G., Maubois, J.L., Deshydratation par atomisation de phosphocaseinate natif obtenu par microfiltration sur membrane (1994) Lait, 74, pp. 375-388; \n\nSchultz, J.R., Snyder, H.E., Forsythe, R.H., Co-dried carbohydrates effect on the performance of egg yolk solids (1968) J Food Sci, 33, pp. 507-513; \n\nSchuman, J.D., Sheldon, B.W., Vandepopuliere, J.M., Ball, H.R., Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs (1997) J Appl Microbiol, 83 (4), pp. 438-444; \n\nSeregély, Z., Farkas, J., Tuboly, E., Dalmadi, I., Investigating the properties of egg white pasteurised by ultra-high hydrostatic pressure and gamma irradiation by evaluating their NIR spectra and chemosensor array sensor signal responses using different methods of qualitative analysis (2006) Chemometr Intell Lab, 82, pp. 115-121; \n\nSerrano, L.E., Murano, E.A., Shenoy, K., Olson, D.G., D values of Salmonella enteritidis isolates and quality attributes of shell eggs and liquid whole eggs treated with irradiation (1997) Poultry Sci, 76 (1), pp. 202-206; \n\nShehab, S.K., Darwish, N.M., Sadek, M.A., Depletion of glucose in Egyptian egg white before dehydration (1978) Food Nahrung, 22 (1), pp. 3-9; \n\nSilversides, F.G., Budgell, K., The relationships among measures of egg albumen height, pH and whipping volume (2004) Poultry Sci, 83, pp. 1619-1623; \n\nSisak, C., Csanadi, Z., Ronay, E., Szajani, B., Elimination of glucose in egg white using immobilized glucose oxydase (2006) Enz Microbiol Technol, 39, pp. 1002-1007; \n\nSong, H.P., Kim, B., Choe, J.H., Jung, S., Kim, K.S., Kim, D.H., Jo, C., Improvement of foaming ability of egg white product by irradiation and its application (2009) Radiat Phys Chem, 78, pp. 217-221; \n\nSpilimbergo, S., Elvassore, N., Bertucco, A., Microbial inactivation by high-pressure (2002) J Supercrit Fluid, 22, pp. 55-63; \n\nStrohalm, J., Novotna, P., Houska, M., Kyhos, K., Vavreinova, S., Gabrovska, D., Influence of high pressure treatment on rheological and other properties of egg white (2000) High Pressure Res, 19, pp. 137-143; \n\nTalansier, E., Loisel, C., Dellavalle, D., Desrumaux, A., Lechevalier, V., Legrand, J., How optimising dry heat-treatment of egg white powders regarding foam and interfacial film properties (2009) Lebensmittel wissenschaft und technologie, 42, pp. 496-503; \n\nTelis, V.R.N., Kieckbusch, T.G., Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol (1998) J Food Sci, 63 (1), pp. 20-24; \n\nTellez, I.G., Trejo, R.M., Sanchez, R.E., Ceniceros, R.M., Luna, Q.P., Zazua, P., Hargis, B.M., Effect of gamma irradiation on commercial eggs experimentally inoculated with Salmonella enteritidis (1995) Radiat Phys Chem, 46, pp. 789-792; \n\nThapon, J.L., Effets de divers facteurs sur les proprietes physico-chimiques et fonctionnelles du blanc d'wuf (1981) PhD ENSAR - Universite Rennes, 1; \n\nTotosaus, A., Montejano, J.G., Salazar, J.A., Guerrero, I., A review of physical and chemical protein-gel induction (2002) Int J Food Sci Technol, 37, pp. 589-601; \n\nTownsend, A., Nakai, S., Relationship between hydrophobicity and foaming characteristics of food proteins (1983) J Food Sci, 48, pp. 588-594; \n\nTrziszka, T., Protein aggregation during whipping of egg white and its effect on the structure and mechanical properties of foams (1993) Arch Geflugelkd, 57, pp. 27-34; \n\nTsai, L.S., Hudson, C.A., Functional properties of egg white concentrated by ultrafiltration (1985) Poultry Sci, 64, pp. 1494-1498; \n\nTsutsui, T., Functional properties of heat-treated egg yolk low density lipoprotein (1988) J Food Sci, 53, pp. 1103-1106; \n\nUnluturk, A., Turantas, F., Bactericidal effect of hydrogen peroxide on Salmonella Typhimurium in liquid whole egg (1987) J Appl Microbiol, 62 (1), pp. 25-28; \n\nUnluturk, S., Atilgan, M.R., Baysal, A.H., Tari, C., Use of UV-C radiation as a non-thermal process for liquid egg products (LEP) (2008) J Food Eng, 85 (4), pp. 561-568; \n\nVan, D.E.R., Plancken, I., Van Loey, A., Hendrickx, M.E., Combined effect of high pressure and temperature on selected properties of egg white proteins (2005) Innov Food Sci Emerg, 6 (1), pp. 11-20; \n\nVan, D.E.R., Plancken, I., Van Loey, A., Hendrickx, M.E., Foaming properties of egg white proteins affected by heat or high pressure treatment (2007) J Food Eng, 78, pp. 1410-1426; \n\nVan, D.E.R., Plancken, I., Van Loey, A., Hendrickx, M.E., Effect of moisture content during dry-heating on selected physicochemical and functional properties of dried egg white (2007) J Agric Food Chem, 55, pp. 135-137; \n\nVani, B., Zayas, J.F., Foaming properties of selected plant and animal proteins (1995) J Food Sci, 60, pp. 1025-1028; \n\nVanlith, L., Putirulan, F.F., Mulder, R., Pasteurization of table eggs to eliminate Salmonellae (1995) Arch Geflugelkd, 59 (2), pp. 157-160; \n\nVelazquez-Estrada, R.M., Hernandez-Herrero, M.M., Lopez-Pedemonte, T., Guamis-Lopez, B., Roig-Sagues, A.X., Inactivation of Salmonella enterica serovar Senftenberg 775W in liquid whole egg by ultrahigh pressure homogenization (2008) J Food Prot, 71 (11), pp. 2283-2288; \n\nVerde, S.C., Tenreiro, R., Botelho, M.L., Sanitation of chicken eggs by ionizing radiation: HACCP and inactivation studies (2004) Radiat Phys Chem, 71, pp. 27-31; \n\nWakamatu, T., Sato, Y., Saito, Y., Identification of the component responsible for the gelation of egg yolk during freezing (1982) Agric Biol Chem, 46, pp. 1495-1503; \n\nWang, G., Wang, T., Effect of yolk contamination, shearing and heating on foaming properties of fresh egg white (2009) J Food Sci, 74 (2), pp. C147-C156; \n\nWei, C.I., Balaban, M.O., Fernando, S.Y., Peplow, A.J., Bacterial effect of high pressure CO2 treatment on foods spiked with Listeria or Salmonella (1991) J Food Prot, 54, pp. 189-193; \n\nWoodward, S.A., Egg protein gels (1990) Food gels, pp. 175-199. , Elsevier Applied Science, London, R. Harris (Ed.); \n\nWoodward, S.A., Cotterill, O.J., Texture and microstructure of heat-formed egg white gels (1986) J Food Sci, 51, pp. 333-339; \n\nWootton, M., Thi Hong, N., Lan Pham Thi, H., A study of the denaturation of egg white proteins during freezing using differential scanning calorimetry (1981) J Food Sci, 46, pp. 1336-1338; \n\nXu, J.Q., Makoto, S., Watanabe, K., Gelation of egg white proteins as affected by combined heating and freezing (1997) J Food Sci, 62, pp. 963-966; \n\nXu, S.Q., Damodaran, S., Comparative adsorption of native and denatured egg- white, human, and T(4)-phage lysozymes at the air-water-interface (1993) J Coll Interf Sci, 159 (1), pp. 124-133; \n\nYang, S.C., Baldwin, R.E., (1995) Functional properties of eggs in foods, in WJ Stadelman & OJ Cotterill, pp. 405-463. , Haworth Press, London, Egg Science and Technology; \n\nYuste, J., Capellas, M., Pla, R., Llorens, S., Fung, D.Y.C., Mor-Mur, M., Use of conventional media and thin agar layer method for recovery of foodborne pathogens from pressure- treated poultry products (2003) J Food Sci, 68 (7), pp. 2321-2324; \n\nZhao, W., Yang, R.J., The effect of pulsed electric fields on the inactivation and structure of lysozyme (2008) Food Chem, 110 (2), pp. 334-343", "hasCitationDuplums" : false, "userChangeableUntil" : "2018-09-25T15:29:40.000+0000", "publishDate" : "2014-07-22T08:02:02.000+0000", "ownerAuthorCount" : 2, "ownerInstituteCount" : 6, "directInstituteCount" : 0, "authorCount" : 4, "contributorCount" : 0, "book" : { "otype" : "Book", "mtid" : 30162295, "link" : "/api/publication/30162295", "label" : "Improving the Safety and Quality of Eggs and Egg Products: Egg Chemistry, Production and Consumption. (2011) ISBN:9781845697549", "core" : false, "citation" : false, "publicationPending" : false, "type" : { "otype" : "PublicationType", "mtid" : 23, "link" : "/api/publicationtype/23", "label" : "Book", "code" : 23, "otypeName" : "Book", "listPosition" : 3, "published" : true, "oldId" : 23, "snippet" : true }, "category" : { "otype" : "Category", "mtid" : 1, "link" : "/api/category/1", "label" : "Scientific", "published" : true, "oldId" : 1, "snippet" : true }, "languages" : [ { "otype" : "Language", "mtid" : 10002, "link" : "/api/language/10002", "label" : "English", "name" : "Angol", "nameEng" : "English", "published" : true, "oldId" : 2, "snippet" : true } ], "title" : "Improving the Safety and Quality of Eggs and Egg Products: Egg Chemistry, Production and Consumption", "publishedAt" : [ ], "publishedYear" : 2011, "identifiers" : [ { "otype" : "PublicationIdentifier", "mtid" : 7957166, "link" : "/api/publicationidentifier/7957166", "label" : "ISBN: 9781845697549", "source" : { "otype" : "PlainSource", "mtid" : 122, "link" : "/api/publicationsource/122", "label" : "ISBN", "type" : { "otype" : "PublicationSourceType", "mtid" : 10002, "link" : "/api/publicationsourcetype/10002", "label" : "Egyéb", "mayHaveOa" : false, "published" : true, "snippet" : true }, "name" : "ISBN", "nameEng" : "ISBN", "linkPattern" : "https://www.worldcat.org/search?q=isbn%3A@@@", "publiclyVisible" : true, "published" : true, "oldId" : 122, "snippet" : true }, "idValue" : "9781845697549", "published" : false, "snippet" : true } ], "published" : true, "snippet" : true }, "hasQualityFactor" : false, "link" : "/api/publication/24093041", "label" : "Lechevalier V. Processed egg products. (2011) In: Improving the Safety and Quality of Eggs and Egg Products: Egg Chemistry, Production and Consumption pp. 538-581", "template" : "