English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The conditions of heating necessary to destroy salmonellae in liquid whole egg have been compared with those necessary to destroy the activity of the α-amylase of whole egg. All conditions of pasteurizing from the mildest at 61·1° C. (142° F.) for 1 min. to the most severe at 65·5° C. (150° F.) for 5 min. eliminated  Salm. typhimurium . The heat-resistant strain of  Salm. senftenberg  N.C.T.C. 9959 (775 W) was not recovered after heating at 64·4° C. (148° F.) for 2½ min. and at the lower temperatures when the heating period was 3 min. or more. The activity of α-amylase was also destroyed by heating at 64·4° C. (148° F.) for 2½ min. but not at lower temperatures.  Because the baking properties of egg are not impaired by heating at 64·4° C. (148° F.) for 2½ min. it is proposed that the inactivation of the α-amylase of whole egg can be used as a test for controlling the pasteurization process, and a routine test has been developed which can be completed within 1 hr.

A laboratory determination of the destruction of α-amylase and salmonellae in whole egg by heat pasteurization