Comparison of the Bactericidal Effect of Ultrasonic and Heat Combined with Ultrasonic Treatments on...
Comparison of the Bactericidal Effect of Ultrasonic and Heat Combined with Ultrasonic Treatments on Egg Liquids and Additional Analysis of Their Effect by NIR Spectral Analysis
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Eggs are a valuable source of nutrients, but they represent a food safety risk due to the presence of microbes. In this work, three types of egg liquids (albumen, yolk and whole egg) previously contaminated with
were treated with ultrasound (US) and a combination of ultrasound and low (55 °C) temperature (US+H). The US treatment parameters were...
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Full title
Comparison of the Bactericidal Effect of Ultrasonic and Heat Combined with Ultrasonic Treatments on Egg Liquids and Additional Analysis of Their Effect by NIR Spectral Analysis
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TN_cdi_doaj_primary_oai_doaj_org_article_cdffe934148c43e19a0bce4788f48bef
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_cdffe934148c43e19a0bce4788f48bef
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ISSN
1424-8220
E-ISSN
1424-8220
DOI
10.3390/s24144547
