Effect of processing and storage on the chemical quality markers of spray-dried whole egg

@inproceedings{Caboni2005EffectOP,
  title={Effect of processing and storage on the chemical quality markers of spray-dried whole egg},
  author={Maria Fiorenza Caboni and Emanuele Boselli and Maria Cristina Messia and Voltaire A. Velazco and Alessandra Fratianni and Gianfranco Panfili and Emanuele Marconi},
  year={2005}
}
Hen eggs are a primary source of high quality proteins at low cost and offer a balanced distribution of minerals and vitamins, particularly vitamin E, A, B12, B2 and folate, as well as high amounts of lipids such as triacylglycerols, phospholipids and cholesterol. The dried eggs are widely used in food preparations because of their microbiological safety and their reduced volume with respect to unshelled or liquid eggs. Moreover, the appeal of dried eggs is the apparent easy and long shelf life… CONTINUE READING
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