Impact of novel processing techniques on the functional properties of egg products and derivatives: a review

• Main Authors: Afraz, Muhammad Talha, Khan, Moazzam Rafiq, Roobab, Ume, Mohd Adzahan, Noranizan, Tiwari, Brijesh K., Rashid, Muhammad Tayyab, Inam-ur-Raheem, Muhammad, Hashemi, Seyed Mohammad Bagher, Aadil, Rana Muhammad
• Format: Article
• Language: English
• Published: Wiley 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/89295/1/EGG.pdf; http://psasir.upm.edu.my/id/eprint/89295/; https://onlinelibrary.wiley.com/doi/10.1111/jfpe.13568
• Institution: Universiti Putra Malaysia

Eggs are an excellent source of quality proteins. Eggs as a whole and its components (egg white and egg yolk) are employed in a range of food preparations. Thermal processing employed for stabilizing and improving shelf‐life of egg components is known to have adverse effect on heat‐sensitive protein...