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Changes in physico-chemical and functional properties of liquid egg white by ohmic heating process

M Balakrishnan1, A Lilly Prasanna2, A Ramalakshmi2

  • 1Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu, India. bala_tnau@tnau.ac.in.

BMC Chemistry
|December 19, 2024
PubMed

Keywords:
Functional propertiesLiquid egg whiteOhmic heating systemPasteurizationPhysicochemical properties

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