Could UV processing provide safe liquid egg products too?
紫外线处理也能为我们提供安全的液体鸡蛋产品吗？
ERRC researchers combined UV and heat treatments to kill E. coli in liquid egg whites.
ERRC研究人员结合紫外线和热处理来杀灭液体蛋清中的大肠杆菌。
The liquid egg product is filtered, mixed, and then chilled prior to additional processing.
液态的蛋制品是经过过滤，混合，冷却后进一步加工做成的。
Pasteurization used by industry for liquid egg products is also effective in inactivating the virus.
工业界对液体蛋制品使用的巴氏灭菌在灭活该病毒方面也是有效的。
The invention solves the problem that the preservation period of the liquid egg after processing is short.
本发明解决了目前液态蛋加工后保存期短的问题。
The scientists found that UV treatment at room temperature can significantly reduce the heat subsequently required to pasteurize liquid egg whites.
科学家发现，在室温下用紫外线处理能够大大减少随后对蛋清加热杀菌所需的热量。
The invention relates to a preparation method for liquid egg with long preservation period, relating to the application of lysozyme, in particular to a producing method of the liquid egg.
长保存期液态蛋的制备方法，它涉及一种溶菌酶的应用，特别是涉及一种液态蛋的制作方法。
Liquid, frozen, and dried egg products are widely used by the foodservice industry and as ingredients in other foods.
液态的、冰冻的、干制的蛋制品广泛应用在食品工业生产，并作为其他食品的配料。
With ratio, you can do away with recipes altogether. This app gives ratios for food fundamentals. A batter ratio is equal parts liquid and flour and half that much egg.
几个来回下来，你能完全掌握这些配方，这种应用软件提供了食材的比例，一个好的食材比率是部分液体和面粉与一半鸡蛋相等。
Egg products include whole eggs, whites, yolks and various blends with or without non-egg ingredients that are processed and pasteurized and may be available in liquid, frozen, and dried forms.
“蛋制品”包括整个鸡蛋，蛋白，蛋黄和多种多样混合鸡蛋成分的用于加工和巴氏杀菌的产品，它们会以液态，冰冻或者干制的形式出现。
The lethal effects on spoilage microganisms and impact on the functional properties of pulsed electric fields(PEF) on samples of liquid whole egg(LWE)were evaluated.
本文研究了高压脉冲电场对液蛋的杀菌效果及其对液蛋功能性质的影响。
Why does heat make the white of an egg turn from clear liquid to solid white?
为什么蛋清受热就能从透明的液体转换为白色固体？
By testing cooking quality and texture characteristic of fresh noodle, the influence of three kinds of egg liquid on the quality of fresh noodle was studied.
本实验分别添加鲜蛋液、蛋清液和蛋黄液制作鲜切面，通过测定其蒸煮品质及质构特性，研究了三种蛋液对鲜切面品质的影响。
A confirmative method was developed with liquid chromatography tandem mass spectrometry(LC-MS/MS) to detect virginiamycin M1 residue in milk and egg.
建立了牛奶和鸡蛋样品中维吉霉素M1残留的液质联用确证方法。
The egg is originally crumbly the very thin outer shell protects the internal organs of the liquid once the boiled water cook the internal organs become hard.
鸡蛋原来是易碎的，薄薄的外壳保护着液态的内脏，开水一煮，内脏变硬。
SOD and MDA concentration in egg yolk, egg white, chick embryo allantoic liquid and chick embryo amnionic fluid have been determined in this study.
实验对鸡蛋蛋黄、鸡蛋蛋清、鸡胚尿囊液和鸡胚羊水中的SOD和MDA进行了测定。
Both peanut and vinegar egg have the special nutrients. The peanut soaked with the vinegar egg liquid has health protection functions.
醋蛋和花生都含有特殊的营养成分，用醋蛋液浸泡的花生具有多种保健功能。
Compared to the traditional thermal processes, the high pressure process for liquid whole egg, which has many advantages, has been proved to have a promising future.
液体蛋的超高压处理，与传统的热处理相比有许多优越性，具有十分广阔的应用前景。
The inside of an egg is liquid, and the yolk, which hangs from the inner shell, is not always directly in the center.
鸡蛋的内部是液态的，而悬浮在内壳的蛋黄并非总是正好在正中央。
Researchers found the protein in the egg had become solid although the egg yolk was still in liquid form.
研究员发现了蛋白质在蛋变得坚实虽然蛋黄仍然是以液体形式。
Researchers found the protein in the egg had become solid although the egg yolk was still in liquid form.
研究员发现了蛋白质在蛋变得坚实虽然蛋黄仍然是以液体形式。
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