New methods of whole egg improvement and processing
1998
Trziszka, T. (Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Surowcow Zwierzecych)
The article presents the most recent trends in egg technology. Worth highlighting is high nutritive value of eggs and possibility of egg products enrichment in polyunsaturated fatty acids, vitamins and mineral compounds. According to the latest data of the American Poultry and Egg Association, 2 eggs a day can be safety included in people's diets. In the last years egg processing has entered a very dynamic stage. Marked progress has been observed in fractionation of whole eggs potentiating the isolation of a wide array of biologically active substances, such as: lysozyme, avidine, cystatine, immunoglobulin etc. The most up-to-date technologies used in egg processing include ultrapasteurization, and aseptic packaging of liquid egg products of long shelf-life
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