Skip to main content
What are you looking for?
Sustainability
Market and innovation
About innovativefoodprocessing.no
English
Norwegian Bokmål
Meny
åpne/lukke søk
English
Norwegian Bokmål
Sustainability
Market and innovation
About innovativefoodprocessing.no
Nutrition
Eggs
Food product
Choose food product
Eggs
Dairy
Meat
Vegetables
Technology
Choose technology
High pressure
Microwaves
Pulsed electric fields
Ultrasound
UV-light
Plasma activated water
Characteristic
Choose product info
Sustainability
Shelf life
Food safety
Nutrition
Market and innovation
Eggs and Nutrition
Publications
Title
Year
Language
Topic
Author
Effect of processing technologies on the digestibility of egg proteins
English
English
Næringsverdi, Egg
Zuhaib F. Bhat, James D. Morton, Alaa El-Din A. Bekhit, Sunil Kumar, Hina F. Bhat
See more publications
Articles
Metabolomikk – et verktøy til å studere innholdsstoffer i mat
See more articles
Test results
Hvordan påvirkes fordøyelsen av egg?
See more test results