Deodorization of Egg White Powder by Ozone Treatment and Underlying Mechanism

Deodorization of Egg White Powder by Ozone Treatment and Underlying Mechanism

This study investigated the effects of different ozone treatment times (0, 10, 20, 30, 40, and 50 min) on off-flavor removal from egg white powder (EWP) and the underlying mechanism. Results showed that compared with the untreated group (0 min), ozone treatment reduced the contents of the characteri...

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Bibliographic Details
Main Author: XIN Xiaojuan, LIU Ying, MA Lulu, HUO Jiaying, GAO Ying, DONG Shijian, LIU Liya, WANG Fengzhong, LI Shugang
Format: Article
Language:English
Published: China Food Publishing Company 2024-12-01
Series:Shipin Kexue
Subjects:
egg white powder; off-flavor; ozone treatment; protein structure; binding force
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-020.pdf
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