Concepedia

Egg Yolk Pasteurization

Egg Yolk Pasteurization is a thermal processing method designed to reduce microbial load in egg yolks while preserving functional properties, distinguished from whole-egg or egg-white pasteurization by its specific temperature-time parameters and stabilization requirements tailored to the yolk’s sensitive lipid and protein composition.

36

Publications

1.1K

Citations

118

Authors

36

Institutions

Publications per year

2017–2026

8

Parents

Publications

36

Inactivation of Mycobacterium paratuberculosis in cows' milk at pasteurization temperatures

Irene R. Grant, H.J. Ball, S.D. Neill et al. · Applied and Environmental Microbiology · 1996 · 212 citations · Full text

, , +16

Energy analysis of liquid whole egg pasteurized by pulsed electric fields

M. Marcela Góngora-Nieto, Patrick Pedrow, Barry G. Swanson et al. · Journal of Food Engineering · 2002 · 67 citations

, , +14

Electrophoretic and Chromatographic Changes in Egg Yolk Proteins Due to Heat

D. Dixon, O.J. Cotterill · Journal of Food Science · 1981 · 55 citations

, , +17

Pasteurization of Eggs in the Shell

W.J. Stadelman, Rakesh K. Singh, Peter M. Muriana et al. · Poultry Science · 1996 · 53 citations · Full text

, , +17

Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs

Margherita Rossi, E. Casiraghi, Laura Primavesi et al. · LWT · 2009 · 47 citations

, , +16

1–5 of 36

Authors

118

  1. OC
    O.J. Cotterill

    University of Missouri, United States

    4 publications · 101 citations

    4

    h-index

  2. JG
    J. Glauert

    University of Missouri, United States

    3 publications · 46 citations

    3

    h-index

  3. BA
    Behzad Abbasnezhad

    Isfahan University of Technology, Iran

    2 publications · 31 citations

    2

    h-index

  4. WP
    William Powrie

    University of Southampton, United Kingdom

    2 publications · 63 citations

    2

    h-index

  5. RK
    Rakesh K. Singh

    University of Georgia, United States

    2 publications · 84 citations

    2

    h-index

1–5 of 118

Institutions

36

  1. University of Missouri

    Columbia, United States

    4 h-index

    11 publications

    246 citations

  2. University of British Columbia

    Vancouver, Canada

    3 h-index

    3 publications

    75 citations

  3. Washington State University

    Pullman, United States

    2 h-index

    7 publications

    391 citations

  4. Jiangnan University

    Wuxi, China

    2 h-index

    14 publications

    310 citations

  5. University of Veterinary Medicine Hannover, Foundation

    Hanover, Germany

    2 h-index

    4 publications

    86 citations

  6. Purdue University West Lafayette

    West Lafayette, United States

    2 h-index

    7 publications

    305 citations

  7. State Key Laboratory of Food Science and Technology

    Wuxi, China

    2 h-index

    14 publications

    310 citations

  8. University of Wisconsin–Madison

    Madison, United States

    2 h-index

    6 publications

    189 citations

1–8 of 36

Venues

  1. Poultry Science

    5 publications · 122 citations

    5

    h-index

  2. Journal of Food Engineering

    4 publications · 152 citations

    4

    h-index

  3. Journal of Food Protection

    3 publications · 87 citations

    3

    h-index

  4. Journal of Food Science

    JFS · 3 publications · 118 citations

    3

    h-index

  5. Applied and Environmental Microbiology

    AEM · 2 publications · 226 citations

    2

    h-index

1–5