Concepedia

Egg Processing Effects On Nutritional Value

Egg Processing Effects On Nutritional Value is an academic research construct that examines how various physical, chemical, or thermal processing methods alter the nutrient composition, bioavailability, and functional properties of eggs, thereby distinguishing it from studies focused solely on raw egg nutrition or unprocessed food analysis.

36

Publications

2.3K

Citations

140

Authors

55

Institutions

Publications per year

2017–2026

9

Parents

Publications

36

Egg Science and Technology

G.W. FRONING · Poultry Science · 1995 · 601 citations · Full text

, , +9

What a difference an egg makes

Rosemary A. Fisher, Stuart Lavery, Anna Carby et al. · The Lancet · 2011 · 113 citations

, , +8

Egg Bioscience and Biotechnology

Nano Today · 2008 · 101 citations

, , +10

Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians

Muyang Lin, Siang Hong Tay, Hongshun Yang et al. · Food Chemistry · 2017 · 98 citations

, , +14

On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from 'pasta ingredients'.

Yvonne Granfeldt, Inger Björck, B Hagander · PubMed · 1991 · 96 citations

, , +13

1–5 of 36

Authors

140

  1. TY
    Tetsuo Yamada

    University of Electro-Communications, Japan

    2 publications · 131 citations

    2

    h-index

  2. TK
    Tetsuo Kitada

    Nagasaki Institute of Applied Science, Japan

    2 publications · 131 citations

    2

    h-index

  3. FN
    Françoise Nau

    Institut Agro Rennes-Angers, France

    2 publications · 150 citations

    2

    h-index

  4. JM
    Jun Mizutani

    Tokyo University of Marine Science and Technology, Japan

    2 publications · 131 citations

    2

    h-index

  5. ML
    Min-Jer Lee

    Tokyo University of Marine Science and Technology, Japan

    2 publications · 131 citations

    2

    h-index

1–5 of 140

Institutions

55

  1. Science et Technologie du Lait et de l'Oeuf

    Rennes, France

    2 h-index

    8 publications

    544 citations

  2. Michigan State University

    East Lansing, United States

    1 h-index

    2 publications

    82 citations

  3. Pontifícia Universidade Católica do Rio de Janeiro

    Rio de Janeiro, Brazil

    1 h-index

    2 publications

    64 citations

  4. Suzhou Research Institute

    Suzhou, China

    1 h-index

    2 publications

    196 citations

  5. University of Manitoba

    Winnipeg, Canada

    1 h-index

    3 publications

    60 citations

  6. Instituto Federal do Paraná

    Curitiba, Brazil

    1 h-index

    1 publications

    32 citations

  7. L'Institut Agro

    Paris, France

    1 h-index

    2 publications

    178 citations

  8. American Society of Composers, Authors and Publishers

    New York, United States

    1 h-index

    4 publications

    112 citations

1–8 of 55

Venues

  1. Poultry Science

    4 publications · 830 citations

    4

    h-index

  2. PubMed

    Repository · 2 publications · 113 citations

    2

    h-index

  3. Trends in Food Science & Technology

    2 publications · 101 citations

    2

    h-index

  4. Food Chemistry

    2 publications · 159 citations

    2

    h-index

  5. 2

    h-index

1–5