Powdered egg - Archive ouverte HAL Accéder directement au contenu
Chapitre D'ouvrage Année : 2013

Powdered egg

Résumé

Egg powders are used in many sectors of the food industry since they are easy to handle in a safe manner, are not susceptible to bacterial growth, and can utilize precise water dosing in their formulation. Egg powders provide consumers with advanced characteristics as well as technological advantages that are not found in liquid egg products. To compete with other functional ingredients, egg powder products are often specifi cally designed for customers’ formulations, a technique greatly enhanced by the ingredient’s diverse technical possibilities.
Fichier non déposé

Dates et versions

hal-01209494 , version 1 (02-10-2015)

Identifiants

Citer

Valérie Lechevalier-Datin, Francoise Nau, Romain Jeantet. Powdered egg. Handbook of food powders, 255, Woodhead Publishing Limited, 660 p., 2013, Woodhead Publishing in Food Science, Technology and Nutrition, 978-0-85709-513-8. ⟨10.1533/9780857098672.3.484⟩. ⟨hal-01209494⟩
69 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More