A New Approach for the Utilization of Technical Egg Albumen Based on Acid–Thermal Coagulation

A New Approach for the Utilization of Technical Egg Albumen Based on Acid–Thermal Coagulation

Technical albumen (TA) is liquid waste from egg processing enterprises and occupies a share of 10–15% of the waste. Proteins have the property at the isoelectric point of weakening their repulsive forces. This property is the basis of a TA recovery method using pretreatment to reduce moisture before...

Full description

Saved in:
Bibliographic Details
Main Authors: Plamen Saraliev, Desislav Balev, Desislava Vlahova-Vangelova, Nikolay Kolev, Stefan Dragoev
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Applied Sciences
Subjects:
egg white
proteins
animal by-products
proximate composition
dried egg products
Online Access:https://www.mdpi.com/2076-3417/15/2/510
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2076-3417/15/2/510

Similar Items