The vitamin B2 content of fresh and stored hen eggs

• Autorzy: Otles S. , Hisil Y.
• Języki publikacji: EN

Abstrakty

EN

The aim of this work was to study coating variables which may effect on vitamin B2 (riboflavin) concentrations when eggs are stored at or above refrigeration temperature. Two duplicate experiments were conducted to determine: (1) the effects of strains of hens (white or brown shelled eggs) on vitamin B2 levels of eggs; (2) the relationship between storage conditions (storage temperature and humidity); and (3) the effects of coating methods (waterglass, lime and 90 mg/kg paraffin) on vitamin B2 levels of eggs.

Słowa kluczowe

EN

waterglass; egg preservation; lime; fresh egg; stored egg; vitamin B2; vitamin content; paraffin; hen egg; egg

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2004
• Tom: 07
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume7/issue2/food/art-05.html

Twórcy

autor

Otles S.

• Ege University, Bornova 35100 Izmir, Turkey

autor

Hisil Y.

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