Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen products belong to first processing, their shelf life can increase up to 1 year. By freezing, a large red...

By Hidas Karina Ilona, Ildikó Csilla Nyulas-Zeke, László Friedrich, Anna Visy, Judit Csonka, Csaba Németh

Emerging technologies, like High Hydrostatic Pressure, heat treatments on low temperatures, and ultra-sonication, have an increasing tendency in industrial application. Vitamin enriched foods, like eggs, are considered as functional foods, but for high retention of biologically active compounds adequate minimal processing technologies are needed. I...

By Adrienn Tóth, Csaba Németh, Emna Ayari, Klára Pásztor-Huszár, Ildikó Zeke, Karina Hidas, László Friedrich