Eggs
Eggs are ingredients in many food products. Therefore it is important to know what happens with eggs and egg products when they are treated with innovative processing technologies.
How is Eggs affected by the different technologies
| Goal |  High pressure |
 Microwave |
 Pulsed electric field |
 Ultrasound |
 Plasma activated water |
 UV-light |
|---|---|---|---|---|---|---|
| Durability | Has effect | |||||
| Food safety | ||||||
| Color | Has effect | |||||
| Texture | Has effect | |||||
| Loss of liquid | ||||||
| Rancidity | ||||||
| Nutritional values | ||||||
| Digestibility | Has effect | Has effect | Has effect | |||
| Allergens |
Publications
| Title | Year | Language | Topic | Author | |
|---|---|---|---|---|---|
| Effect of processing technologies on the digestibility of egg proteins | 2021 | English | Nutrition, Eggs | Zuhaib F. Bhat, James D. Morton, Alaa El-Din A. Bekhit, Sunil Kumar, Hina F. Bhat |
https://ift.onlinelibrary.wiley.com/journal/15414337 |
