Accurate nutrient composition is valuable for the egg industry
Ever more eggs are being processed nowadays, rather than being sold fresh in shell.
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ARTICLES
Effect of commercial processing on shell microbiology
The egg industry uses high-speed washing methods, which have greatly improved control of wash water temperature, pH and proper use of detergents and sanitizers.
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Egg components have important human health applications
Enzymatic hydrolysis of egg albumen has produced peptides which are effective for lowering blood pressure.
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Salmonella is declining in Ireland
Researchers attributed decline to the control strategies employed by the Island of Ireland.
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Accurate nutrient composition is valuable for industry
Consumers are demanding more information about the composition of the foods they consume.
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Emerging egg technology: egg protein improves yogurt
Egg white has several proteins with unique properties that may have interesting applications.
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Emerging egg technology: irradiation plus heat inactivates Salmonella
There has been increased interest in utilization of non-thermal methods to pasteurize liquid egg products.
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Dry-pasteurization of egg albumen powder in a fluidized bed
Check out these emerging egg technologies.
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Egg papers at the 2006 IFT meeting
Papers relating to pasteurization, microbial inhibition and functionality were of particular interest at the 2006 Institute of Food Technologists Meeting.
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Emerging relationship of eggshell strength to SE contamination
Researchers found no significant correlation between shell strength and SE contamination in the egg contents.
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Lutein extraction improved by ultrasound
Research indicates that ultrasound assists the recovery of lutein by physically breaking down the sample matrix without negatively affecting the extraction of lutein.
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Pulsed electric field holds promise
Research indicates some potential for using pulsed electric fields in combination with heat as a pasteurization method for eggwhites.
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