Changes in composition of egg white during storage

MIJA, Nina; BIRCA, Adriana; GACEU, Liviu

dc.contributor.author	MIJA, Nina
dc.contributor.author	BIRCA, Adriana
dc.contributor.author	GACEU, Liviu
dc.date.accessioned	2021-12-01T10:45:50Z
dc.date.available	2021-12-01T10:45:50Z
dc.date.issued	2014
dc.identifier.citation	MIJA, Nina, BIRCA, Adriana, GACEU, Liviu. Changes in composition of egg white during storage. In: Journal of EcoAgriTourism, 2014, V. 10, N. 2, pp. 106-109. ISSN 1841-642X.	en_US
dc.identifier.issn	1841-642X
dc.identifier.uri	http://repository.utm.md/handle/5014/18226
dc.description.abstract	Hen eggs are an important source of nutrients, but their quality is highly affected by changes that may occur during storage. In this study are presented the results of the investigation of the change of the properties of eggs within 5 weeks of storage at room temperature and in the refrigerator. It can be observed an increased value of alkalinity of egg white and acidity of egg yolk. A migration of same components (phosphates, iron) occurs from yolk to white. The most optimal regime, which keeping quality of eggs during storage is maintenance in the refrigerator.	en_US
dc.language.iso	en	en_US
dc.publisher	Romanian Society for Information Technology in Agriculture, Food, Environment and Tourism	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	hen eggs	en_US
dc.subject	eggs	en_US
dc.subject	egg whites	en_US
dc.subject	egg yolks	en_US
dc.subject	phosphates	en_US
dc.subject	iron	en_US
dc.title	Changes in composition of egg white during storage	en_US
dc.type	Article	en_US