Resumo

RAMIREZ-CRESPO, LINA MARCELA,; CORTES-RODRIGUEZ, MISAEL,  e  MICANGUER-CARLOSAMA, ADRIANA,. Hen’s egg and it’s industrial process: a review. Rev.Bio.Agro [online]. 2022, vol.20, n.1, pp.221-239.  Epub 30-Dez-2021. ISSN 1692-3561.  https://doi.org/18684/bsaa.v20.n1.2022.1438.

The egg is a food with great amount of nutrients to be used by our body. Present review provides general information about chicken egg and its relation to health. In addition, it also compiled information regarding the status and conditions of heat treatments as well as emerging technologies applied giving value to products from the poultry sector. The review was carried out with databases dated between 2013 and 2020; from scientific journals affiliated to Science Direct, Scopus; Scielo, and Redalyc. The egg is a product with a variety of functional properties, but also considered as a high-risk food for health. In recent years, a trend that applies thermal treatments to obtain a microbiologically safe product for consumers, aims to have the least effect on its natural properties when handled by industry. In general, the egg is a raw material easily processed through different methods, allowing the obtention of liquid or solid products, to be used into new ones. Such technologies contribute to reduce operational costs as well as improving quality.

Palavras-chave : Egg; Gallus domesticus; Heat treatments; Drying; Functional properties; White; Yolk; Protein.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )