A microwave apparatus is used to pasteurize eggs. The apparatus may include means for preferentially microwave-heating yolk of the eggs. The albumen may be separately heated or may be precooled. Alternatively, the albumen may be heated by diffusion from the yolk in one or more stages or may be heated in an additional stage along with the yolk.

 
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< Dressings comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

< Process for preparing high liquid oil, no trans, very low saturates, regular margarine with phospholipids

> Aminoacid derivatives of dicarboxylic acids as flavor ingredients

> Textured protein and process for producing processed food using the same
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