Concepedia

Whole Egg Pasteurization

Whole Egg Pasteurization is a food safety processing method that belongs to the class of thermal treatment techniques, specifically distinguished by its application of controlled heat to intact shell eggs to eliminate pathogenic microorganisms while preserving the functional and nutritional properties of the whole egg.

98

Publications

3.5K

Citations

308

Authors

93

Institutions

Publications per year

2017–2026

11

Parents

Publications

98

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

Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg

D.U. Lee, V. Heinz, Dietrich Knorr · Innovative Food Science & Emerging Technologies · 2003 · 104 citations

, , +17

Inactivation of Salmonella enteritidis in Liquid Whole Egg using Combination Treatments of Pulsed Electric Field, High Pressure and Ultrasound

Eric Huang, Gaurav Mittal, Mansel W. Griffiths · Biosystems Engineering · 2006 · 102 citations

, , +17

Pasteurization of intact shell eggs

Huiying Hou, Rakesh K. Singh, Peter M. Muriana et al. · Food Microbiology · 1996 · 94 citations

, , +11

Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media

R. Pla, Esther Sendra, B. Güamis et al. · Food Microbiology · 1999 · 93 citations

, , +17

1–5 of 98

Authors

308

  1. IÃ
    Ignacio Álvarez

    Universidad de Zaragoza, Spain

    8 publications · 359 citations

    8

    h-index

  2. SM
    S. Monfort

    Universidad de Zaragoza, Spain

    6 publications · 251 citations

    6

    h-index

  3. JR
    Javier Raso

    Universidad de Zaragoza, Spain

    5 publications · 197 citations

    5

    h-index

  4. TL
    T. L. Parkinson

    Tun Abdul Razak Research Centre, United Kingdom

    5 publications · 70 citations

    5

    h-index

  5. SC
    S. Condón

    Universidad de Zaragoza, Spain

    4 publications · 208 citations

    4

    h-index

1–5 of 308

Institutions

93

  1. Agricultural Research Service

    Washington, United States

    8 h-index

    26 publications

    819 citations

  2. Eastern Regional Research Center

    Wyndmoor, United States

    7 h-index

    20 publications

    690 citations

  3. Universidad de Zaragoza

    Zaragoza, Spain

    7 h-index

    28 publications

    1.2K citations

  4. North Carolina State University

    Raleigh, United States

    5 h-index

    12 publications

    473 citations

  5. University of Milan

    Milan, Italy

    4 h-index

    16 publications

    582 citations

  6. The Ohio State University

    Columbus, United States

    4 h-index

    10 publications

    502 citations

  7. Technische Universität Berlin

    Berlin, Germany

    3 h-index

    8 publications

    632 citations

  8. U.S. National Poultry Research Center

    Athens, United States

    3 h-index

    5 publications

    87 citations

1–8 of 93

Venues

  1. Poultry Science

    14 publications · 347 citations

    12

    h-index

  2. Journal of Food Engineering

    9 publications · 439 citations

    9

    h-index

  3. Journal of Food Science

    JFS · 9 publications · 322 citations

    9

    h-index

  4. Journal of Food Protection

    7 publications · 188 citations

    7

    h-index

  5. Food Microbiology

    6 publications · 393 citations

    6

    h-index

1–5