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Chemical changes occurring in shell eggs during storage - a review.

Sreenivasulu Reddy, M. and Panda, B. (1969) Chemical changes occurring in shell eggs during storage - a review. Journal of Food Science and Technology (India), 6 (4). pp. 257-262.

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Abstract

A review is given of literature data on the changes in the concn. of vitamin A, riboflavin, vitamin B6, niacin, vitamin B12, choline, biotin, pantothenic acid and folic acid, and of thinning of egg whites during various conditions of storage. After 12 months cold storage reductions occur in the contents of all constituents except choline and biotin. In order to retain max. nutrient value eggs should be treated with pore sealing reagents prior to storage.

Item Type: Article
Uncontrolled Keywords: REVIEWS-; Review. Changes in eggs during storage; EGGS-; STORAGE-; RETINOL-; Review. Changes in /vitamin A/ content of eggs during storage; RIBOFLAVINE-; Review. Changes in /riboflavine/ content of eggs during storage; VITAMIN-B6; Review. Changes in /vitamin B6/ content of eggs during storage; NICOTINIC-ACID; Review. Changes in /niacin/ content of eggs during storage; VITAMIN-B12; Review. Changes in /vitamin B12/ content of eggs during storage; CHOLINE-; Review. Changes in /choline/ content of eggs during storage; BIOTIN-; Review. Changes in /biotin/ content of eggs during storage; PANTOTHENIC-ACID; Review. Changes in /pantothenic acid/ content of eggs during storage; FOLIC-ACID; Review. Changes in /folic acid/ content of eggs during storage; EGG-WHITE; Review. Thinning of egg white during storage; SEALING-; Review. Treatment of eggs with pore sealing agents before storage
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2014 09:45
Last Modified: 20 Mar 2014 09:45
URI: http://ir.cftri.com/id/eprint/3391

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