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Effect of spray-drying and storage conditions on the physical and functional properties of standard and n3 enriched egg yolk powders

Archive ouverte | Rannou, Cécile | CCSD

This study aimed to evaluate the effect of the processing and storage conditions on the physical and functionalproperties of egg yolk (EY) powders. The spray-drying temperature (160 C vs. 180 C), storage temperature (15 C vs. 3...

Effect of processing conditions on functional properties of spray-dried whole- and egg yolk powders

Archive ouverte | Rannou, Cécile | CCSD

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n-3 fatty acid enriched eggs and production of egg yolk powders: An increased risk of lipid oxidation?

Archive ouverte | Meynier, Anne | CCSD

Lipid oxidation is generally favoured by thermal processing and long-term storage. Oxidised lipids can alter nutritional and sensorial properties of foods. As eggs are widely used in food industries in dried powder form, our aim w...

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