Peptic digestibility of raw and heat-coagulated hen's egg white proteins at acidic pH range

By Yoshino Kenji   Sakai Kentaro   Mizuha Yoko   Shimizuike Ayako   Yamamoto Shigeru  

International Journal of Food Sciences and Nutrition, Vol. 55, Iss. 8, 2004-12 ,pp. : 635-640

Informa Healthcare

Access to resources Recommend Favorite

Effect of pH and hydrogen peroxide on heat inactivation of Salmonella and Listeria in egg white

By Muriana P.M.  

Food Microbiology, Vol. 14, Iss. 1, 1997-01 ,pp. : 11-19

Academic Press

Access to resources Recommend Favorite

Modelling of aflatoxin production by Aspergillus parasiticus in a solid medium at different temperatures, pH and propionic acid concentrations

By Molina M.   Giannuzzi L.  

Food Research International, Vol. 35, Iss. 6, 2002-01 ,pp. : 585-594

Elsevier

Access to resources Recommend Favorite

Modelling combined effects of temperature and pH on the heat resistance of spores ofBacillus cereus

By Gaillard S.   Leguerinel I.   Mafart P.  

Food Microbiology, Vol. 15, Iss. 6, 1998-12 ,pp. : 625-630

Elsevier

Access to resources Recommend Favorite

Neural network modelling of the fate of Salmonella enterica serovar Enteritidis PT4 in home-made mayonnaise prepared with citric acid

By Xiong R.   Xie G.   Edmondson A.S.   Meullenet J.-F.  

Food Control, Vol. 13, Iss. 8, 2002-12 ,pp. : 525-533

Elsevier

Access to resources Recommend Favorite