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Effect of egg storage duration on the rheology of liquid egg products
Journal of Food Engineering, 2015Abstract The eggs of egg-laying breed ( Rhode Island Red ) were stored for 1, 2, 3, 4, 5, 6, 7, and 8 weeks at constant temperature 4 °C. Rheological properties were determined at room temperature for liquid whole egg and liquid egg yolk and for liquid egg white by using concentric cylinder viscometer.
Vojtěch Kumbár +3 more
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Evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS
Food Chemistry, 2023Shiling Lu, Juan Dong
exaly
Effects of Freezing, Frozen Storage, and Thawing on Eggs and Egg Products
2019The US National Agricultural Statistics Service report on liquid egg production shows a fairly level production rate for liquid frozen egg, while liquid egg for immediate use has shown an increase since 1982. The use of nonfrozen liquid egg in quick-service restaurants has probably contributed to the increase in liquid egg consumption.
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Profits and Losses in Egg Storage
Journal of Business of the University of Chicago, 1933Edward A. Duddy, David A. Revzan
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Proteomic analysis of egg white proteins during storage
Proteomics, 2011Yue Liang, Nat N V Kav, Jianping Wu
exaly