Influence of water activity and dry-heating time on egg white powders quality
Marco E. Pérez‐Reyes, Juming Tang, Gustavo V. Barbosa‐Cánovas, Mei‐Jun Zhu
Topics & Concepts
Egg whiteWater activityFood scienceChemistryAnimal scienceParticle sizeSalmonellaWater contentMaterials scienceBiologyBacteriaGeneticsEngineeringPhysical chemistryGeotechnical engineeringMicrobial Inactivation MethodsMicroencapsulation and Drying ProcessesListeria monocytogenes in Food Safety