Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment
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DOI: 10.1016/j.jfoodeng.2017.11.024
Abstract: Abstract Raw eggs were separated into yolks and whites before thermal treatment. An ohmic heating process at 20 kHz and 30 V was used for egg-yolk samples, and color changes were monitored with a computer vision system.… read more here.
Keywords: color; yolks whites; color changes; egg ... See more keywords