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- W289573241 abstract "Summary At the moment food industry is tending to minimize the amount of the waste material arising during processing. There is a growing interest to commercially utilize the different by-products generated during various food processes. In egg processing plants for example chalazae cords and yolk membrane residuals are filtered off prior to pasteurizatio n step during liquid egg yolk or liquid egg white processing. On the other hand it is well known that hen egg components have many different bioactive properties. In the first part of this study we compared egg yolk powder and egg yolk filtration by-product as a source for bioactive compounds, while in second part liquid egg white and egg white filtration by-product was studied. Generally, there was no major difference between the samples studied, and both filtration by-products seemed to be potent sources for bioactive compounds." @default.
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- W289573241 date "2005-01-01" @default.
- W289573241 modified "2023-09-27" @default.
- W289573241 title "Egg processing by-products as sources for bioactive compounds" @default.
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