@article{MTMT:2344925,
	title = {Near infrared spectroscopic measurements in liquid egg white products kept at 50, 55 and 60 degrees C},
	url = {https://m2.mtmt.hu/api/publication/2344925},
	author = {Németh, Csaba and Pataki, A and Jónás, Gábor and Surányi, József and Friedrich, László Ferenc and Pásztorné Huszár, Klára and Balla, Csaba},
	journal-iso = {J FOOD AGRIC ENVIRON},
	journal = {JOURNAL OF FOOD AGRICULTURE AND ENVIRONMENT},
	volume = {9},
	unique-id = {2344925},
	issn = {1459-0255},
	abstract = {There is an increasing need for liquid egg products preserving the beneficial features rep but at the same time having long shelf-life. An alternative to produce such a product is to treat the non-pasteurized liquid eggs in their packaging for a long time, for 10 to 24 h at a temperature lower than the usual temperature of egg pasteurization in Hungary. Our purpose was to assess if the changes in proteins or their structure in liquid egg white kept at 50, 55, 60 degrees C for 24 h can be detected by Near Infrared Spectroscopy (NIR). Spectra were evaluated by mathematical statistics. Polar Qualification System (PQS) and discriminance analysis were applied. In case of storage at 50 degrees C, 100% of samples were correctly classified, this was also 100% with storage at 55 degrees C and 97.4% at 60 degrees C. At 55 degrees C no changes in proteins or their structure occur based on NIR measurements; therefore, this method allows the development of a technology where the product preserves its features characteristic to the raw egg with the reduction of viable cell count to 0 CFU/g.},
	keywords = {PROTEIN; near infrared spectroscopy; Salmonella; pasta; HEAT-RESISTANCE; THERMAL-RESISTANCE; Liquid egg white},
	year = {2011},
	eissn = {1459-0263},
	pages = {49-52}
}

@article{MTMT:1998899,
	title = {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},
	url = {https://m2.mtmt.hu/api/publication/1998899},
	author = {Seregély, Zs and Farkas, József and Tuboly, E and Dalmadi, István},
	journal-iso = {CHEMOMETR INTELL LAB},
	journal = {CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS},
	volume = {82},
	unique-id = {1998899},
	issn = {0169-7439},
	year = {2006},
	eissn = {1873-3239},
	pages = {115-121}
}