Concepedia

Egg Quality Changes After Pasteurization

Egg Quality Changes After Pasteurization is a scientific construct that characterizes the measurable alterations in physical, chemical, and functional properties of eggs resulting from thermal treatment, specifically distinguishing the effects of pasteurization parameters on quality attributes from those occurring in raw or untreated eggs.

100

Publications

3.6K

Citations

325

Authors

104

Institutions

Publications per year

2017–2026

15

Parents

Publications

100

Thermally induced changes in egg white proteins

Yoshinori Mine, Tatsushi Noutomi, Noriyuki Haga · Journal of Agricultural and Food Chemistry · 1990 · 193 citations

, , +17

Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state

Akio Kato, Kazuaki. Minaki, Kunihiko Kobayashi · Journal of Agricultural and Food Chemistry · 1993 · 177 citations

, , +14

Impact of food processing on the structural and allergenic properties of egg white

Yao Zhu, Sai Kranthi Vanga, Jin Wang et al. · Trends in Food Science & Technology · 2018 · 127 citations

, , +13

Heat inactivation of avian influenza and Newcastle disease viruses in egg products

David E. Swayne, Joan R. Beck · Avian Pathology · 2004 · 124 citations · Full text

, , +17

Dielectric properties of egg components and microwave heating for in-shell pasteurization of eggs

Satyanarayan Dev, G. S. V. Raghavan, Yvan Gariépy · Journal of Food Engineering · 2007 · 114 citations

, , +16

1–5 of 100

Authors

325

  1. DJ
    David J. Geveke

    Eastern Regional Research Center, United States

    7 publications · 206 citations

    7

    h-index

  2. TL
    T. L. Parkinson

    Tun Abdul Razak Research Centre, United Kingdom

    5 publications · 67 citations

    5

    h-index

  3. GF
    George F. Stewart

    University of California, Davis, United States

    3 publications · 123 citations

    3

    h-index

  4. MR
    Margherita Rossi

    University of Milan, Italy

    3 publications · 125 citations

    3

    h-index

  5. AB
    Andrew B. W. Bigley

    Eastern Regional Research Center, United States

    3 publications · 112 citations

    3

    h-index

1–5 of 325

Institutions

104

  1. Agricultural Research Service

    Washington, United States

    10 h-index

    26 publications

    724 citations

  2. Eastern Regional Research Center

    Wyndmoor, United States

    7 h-index

    17 publications

    489 citations

  3. U.S. National Poultry Research Center

    Athens, United States

    6 h-index

    8 publications

    257 citations

  4. McGill University

    Montreal, Canada

    3 h-index

    12 publications

    915 citations

  5. State Key Laboratory of Food Science and Technology

    Wuxi, China

    3 h-index

    17 publications

    401 citations

  6. The Ohio State University

    Columbus, United States

    3 h-index

    7 publications

    169 citations

  7. University of Milan

    Milan, Italy

    3 h-index

    12 publications

    530 citations

  8. Prince of Songkla University

    Songkhla, Thailand

    3 h-index

    7 publications

    231 citations

1–8 of 104

Venues

  1. Poultry Science

    11 publications · 305 citations

    11

    h-index

  2. Journal of Food Science

    JFS · 10 publications · 306 citations

    10

    h-index

  3. Journal of Food Engineering

    9 publications · 460 citations

    9

    h-index

  4. Journal of Agricultural and Food Chemistry

    6 publications · 474 citations

    6

    h-index

  5. 5

    h-index

1–5