Lactic acid bacteria (LAB) have taken centre stage in perspectives of modern fermented food
industry and probiotic based therapeutics. These bacteria encounter various stress …

B. cereus spores are a concern to the food industry, especially to the producers of heat
sensitive food products like egg white or precooked and stored food such as fried rice. This …

Hen egg is commonly used in some cereal-based food, including cakes and bread.
Ovalbumin, one of the major components of egg white protein, can affect the performance of …

The impact of egg white addition on structural and sensory qualities of gluten-free
sourdough bread was investigated at three egg white-to-sourdough ratios: 25: 75, 45: 55 …

Bacillus weihenstephanensis can grow at refrigeration temperature and cause food
poisoning. It has been isolated from liquid whole egg products. The moderate heat used for …

以蛋黄粉和小麦粉为研究对象, 对蛋黄-小麦混合粉的粉质特性, 面团的拉伸特性等流变特性进行
表征, 并对其制成的蛋黄挂面的蒸煮特性, 质构特性和感官品质进行分析. 结果表明 …

In order to explore the effect of egg white powder on the characteristics of proso millet-wheat
flour dough and the quality of steamed bread, doughs added with different proportions of …

Foods | Free Full-Text | Reply to Comment on Huang, X., et al. “Sourdough Fermentation
Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity” …

Liquid egg white was processed into instant soluble egg white powder with improved
solubility by sequential ultrasonic modification and spray drying. The conditions for …