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Electronic Theses & Dissertations
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Theses
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Cholesterol
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Cooking (Eggs)
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Eggs
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Food additives
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Food--Drying--Equipment and supplies
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Free radicals (Chemistry)
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Frozen eggs
2
Nitrogen oxides
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Pastry
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Spray drying
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The effect of homogenization on the gelation and palatability of baked custards prepared with dried whole egg solids
Mastic, Marjorie Eleanor
Text (1959)
Part of
Electronic Theses & Dissertations
Influence of free radicals (oxides of nitrogen) on the stability of lipids in egg powders
Lai, Shu-Mei
Text (1993)
Part of
Electronic Theses & Dissertations
Consumer testing of scrambled egg-solids
Tuttle, John William
Text (1968)
Part of
Electronic Theses & Dissertations
Some properties of foam spray dried whole eggs
Reagan, John Gilbert
Text (1967)
Part of
Electronic Theses & Dissertations
Influence of spray drying method on the formation of cholesterol oxidation products in egg powder
Faulkner, Jessalin Anise Winterhoff
Text (1990)
Part of
Electronic Theses & Dissertations
A comparison of the flavor preference of freeze-dried whole egg solids with other processed egge and fresh eggs
Kelly, James McAlden
Text (1960)
Part of
Electronic Theses & Dissertations
The effect of three dehydrating processes on the acceptability of whole eggs scrambled for volume food service
Janek, Doris Ann
Text (1967)
Part of
Electronic Theses & Dissertations
A comparison of frozen, foam-spray-dried, freeze-dried, and spray-dried eggs in baked custards
Wolfe, N., Joanne
Text (1967)
Part of
Electronic Theses & Dissertations
A comparison of the emulsifying properties and the palatability of frozen, spray-dried, freeze-dried and foam-spray-dried whole eggs in cream puffs
Charlebois, Gisele
Text (1968)
Part of
Electronic Theses & Dissertations
Effect of chemical additives on the functional properties of commercial and 0.05% yolk-contaminated spray dried albumen
Anderson, Carolyn McDonald
Text (1968)
Part of
Electronic Theses & Dissertations
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