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What is Novel Processing Techniques for Egg Products about?

This document is a review article published in the Journal of Food Process Engineering in December 2020. It discusses the impact of novel processing techniques such as ultrasound, pulsed electric field, high-pressure processing, radiofrequency, ultraviolet light, microwave, and cold plasma on the functional properties of egg products and derivatives. These techniques are shown to improve structural properties, techno-functional properties, nutrition, and safety of eggs while protecting heat-sensitive protei

Author

khwajaosama

Language

EN