EFFECTS OF MINIMAL PROCESSING AND VITAMIN C ENRICHMENT ON MICROBIOLOGICAL SAFETY AND VISCOSITY OF LIQUID EGG WHITE
Emerging technologies, like High Hydrostatic Pressure, heat treatments on low temperatures, and ultra-sonication, have an increasing tendency in industrial application. Vitamin enriched foods, like eggs, are considered as functional foods, but for high retention of biologically active compounds adeq...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of East Sarajevo, Faculty of Technology
2019-09-01
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| Series: | Journal of Engineering & Processing Management |
| Online Access: | https://jepm.tfzv.ues.rs.ba/index.php/Journal/article/view/205 |