Storage stability of an egg yolk cream formulation: texture and microbiological assessment

BACKGROUND: Egg yolk cream is confectioned with egg yolk, sugar and water. Pasteurized liquid eggs may be used in order to increase product safety, although these samples may differ from the classic ones produced with raw eggs. The objective was to evaluate and compare the stability (physicochemical...

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Bibliographic Details
Main Author: Fundo, Joana F. (author)
Other Authors: Quintas, Mafalda A. C. (author), Brandão, Teresa R. S. (author), Silva, Cristina L.M. (author)
Format: article
Language:eng
Published: 2010
Subjects:
Egg yolk cream
Pasteurized eggs
Storage stability
Texture
Microbiological quality
Online Access:http://hdl.handle.net/10400.14/2808
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/2808

Internet

http://hdl.handle.net/10400.14/2808

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