Glenn FroningDr. Glenn W. Froning is Professor Emeritus, Department of Food Science & Technology, University of Nebraska-Lincoln, USA.From the AuthorEgg ProductionAccurate nutrient composition is valuable for the egg industryEver more eggs are being processed nowadays, rather than being sold fresh in shell.HomeEffect of commercial processing on shell microbiologyThe egg industry uses high-speed washing methods, which have greatly improved control of wash water temperature, pH and proper use of detergents and sanitizersHomeEgg components have important human health applicationsEnzymatic hydrolysis of egg albumen has produced peptides which are effective for lowering blood pressure.HomeSalmonella is declining in IrelandResearchers attributed this decline to the control strategies employed by the Island of Ireland.HomeAccurate nutrient composition is valuable for industryConsumers are demanding more information about the composition of the foods they consume.HomeEmerging egg technology: egg protein improves yogurtEgg white has several proteins with unique properties that may have interesting applications.HomeEmerging egg technology: irradiation plus heat inactivates SalmonellaEmerging egg technology: irradiation plus heat inactivates Salmonella There has been increased interest in utilization of non-thermal methods to pasteurize liquid egg products. By Dr. Glenn W. Froning Editor’s Note: Dr. Froning is Professor Emeritus, Department of Food Science and Technology, UniveHomePulsed electric field holds promiseResearch indicates some potential for using pulsed electric fields in combination with heat as a pasteurization method for eggwhites.HomeLutein extraction improved by ultrasoundResearch indicates that ultrasound assists the recovery of lutein by physically breaking down the sample matrix without negatively affecting the extraction of lutein.Egg ProductionEmerging relationship of eggshell strength to SE contaminationEmerging relationship of eggshell strength to SE contamination Researchers found no significant correlation between shell strength and SE contamination in the egg contents. By Dr. Glenn W. Froning In a new study by Jones and Musgrove, 2005 (Journal of Food Protection 68:2035-2038) furtheHomeEgg papers at the 2006 IFT meetingPapers relating to pasteurization, microbial inhibition and functionality were of particular interest at the 2006 Institute of Food Technologists Meeting.HomeDry-pasteurization of egg albumen powder in a fluidized bedCheck out these emerging egg technologies.Page 1 of 1
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