Concepedia

Egg Nutrient Retention During Processing

Egg Nutrient Retention During Processing is a scientific construct that quantifies the preservation of essential nutrients in eggs throughout various food processing methods, distinguishing it from related metrics by specifically focusing on the biochemical stability and bioavailability of nutrients as influenced by thermal, mechanical, and storage interventions.

4

Publications

102

Citations

11

Authors

6

Institutions

Publications per year

2017–2026

0

Parents

Publications

4

Chlorogenic acid retention in white and purple eggplant after processing and cooking

María José Zaro, Leidy Carolina Ortiz Araque, Sonia Keunchkarian et al. · LWT · 2015 · 36 citations · Full text

, , +9

Utilisation of chick hatchery waste: The nutritional characteristics of day-old chicks and egg shells

Albert G. J. Tacon · Agricultural Wastes · 1982 · 29 citations

, , +14

Research Note: Utilization of Inedible Eggshells and Technical Egg White Using Extrusion Technology

G.W. FRONTNG, Dwight H. Bergquist · Poultry Science · 1990 · 25 citations · Full text

, , +13

Dried egg. IV. Addition of carbohydrates to egg pulp before drying. A method of retarding the effects of storage at high emperatures and of improving the aerating power of spray‐dried egg

J. Brooks, J. R. Hawthorne · Journal of the Society of Chemical Industry · 1943 · 12 citations

, , +15

Evaluation of spray-dried eggs as a micronutrient-rich nutritional supplement

Philip Pirkwieser, Silke Grosshagauer, Andreas Dunkel et al. · Frontiers in Nutrition · 2022 · 11 citations · Full text

, , +17

1–5 of 4

Authors

11

  1. SK
    Sonia Keunchkarian

    Universidad Nacional de La Plata, Argentina

    1 publications · 36 citations

    1

    h-index

  2. LC
    Leidy Carolina Ortiz Araque

    Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Argentina

    1 publications · 36 citations

    1

    h-index

  3. AC
    Analı́a Concellón

    Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Argentina

    1 publications · 36 citations

    1

    h-index

  4. GF
    G.W. FRONTNG

    University of Nebraska–Lincoln, United States

    1 publications · 25 citations

    1

    h-index

  5. DH
    Dwight H. Bergquist

    University of Nebraska–Lincoln, United States

    1 publications · 25 citations

    1

    h-index

1–5 of 11

Institutions

6

  1. University of Stirling

    Stirling, United Kingdom

    1 h-index

    1 publications

    29 citations

  2. Comisión de Investigaciones Científicas

    La Plata, Argentina

    1 h-index

    1 publications

    36 citations

  3. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    1 h-index

    5 publications

    180 citations

  4. Universidad Nacional de La Plata

    La Plata, Argentina

    1 h-index

    2 publications

    72 citations

  5. University of Nebraska–Lincoln

    Lincoln, United States

    1 h-index

    2 publications

    50 citations

  6. Centro de Investigación y Desarrollo en Criotecnología de Alimentos

    La Plata, Argentina

    1 h-index

    5 publications

    180 citations

  7. Sight and Life

    Basel, Switzerland

    1 publications

    11 citations

  8. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    1 publications

    11 citations

1–8 of 6

Venues

  1. Agricultural Wastes

    1 publications · 29 citations

    1

    h-index

  2. Poultry Science

    1 publications · 25 citations

    1

    h-index

  3. Journal of the Society of Chemical Industry

    1 publications · 12 citations

    1

    h-index

  4. LWT

    1 publications · 36 citations

    1

    h-index

  5. Frontiers in Nutrition

    1 publications · 11 citations

1–5