Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white [PDF]
Frontiers in Nutrition, 2022 Salted duck egg white contains many kinds of high quality protein, but it is often discarded as food factory waste because of high salinity and other reasons.
Tianyin Du +5 more
doaj +2 more sources
Research on Online Nondestructive Detection Technology of Duck Egg Origin Based on Visible/Near-Infrared Spectroscopy [PDF]
Foods, 2023 As living standards rise, people have higher requirements for the quality of duck eggs. The quality of duck eggs is related to their origin. Thus, the origin traceability and identification of duck eggs are crucial for protecting the rights and interests
Qingxu Li +3 more
doaj +2 more sources
Evaluation of Duck Egg Hatching Characteristics with a Lightweight Multi-Target Detection Method [PDF]
Animals, 2023 Since it is difficult to accurately identify the fertilization and infertility status of multiple duck eggs on an incubation tray, and due to the lack of easy-to-deploy detection models, a novel lightweight detection architecture (LDA) based on the YOLOX-
Jiaxin Zhou +4 more
doaj +2 more sources
Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability [PDF]
Poultry Science, 2021 : Though nutritional, the remaining separated duck egg white in duck egg processing plants presents challenges for its transportation and use, as it spoils easily and has a strong odor.
Nian-Yao Zheng +4 more
doaj +2 more sources
Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process [PDF]
Food Chemistry: X, 2022 Lipids play an important role in the salting process of duck eggs. In this research, the low-salt pickling process was employed to salt duck eggs, and the quality parameters, fatty acids and lipidomics were analyzed.
Zou Ligen +7 more
doaj +2 more sources
Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride [PDF]
Poultry ScienceAlkali treatment is a proven method for producing transparent elastic protein gels and could provide a practical way to utilize surplus duck egg whites that are generated during processing.
Pin-Chun Tseng +5 more
doaj +2 more sources
Changes in lipid properties of duck egg yolks under extreme processing conditions [PDF]
Poultry Science, 2021 : The changes in lipid properties of duck egg yolks during processing may affect the quality of egg yolks. In this paper, various physicochemical and instrumental methods were used to study the changes of lipid characteristics of duck egg yolks under ...
Danhui Cao +8 more
doaj +2 more sources
Exploring the Potential of Duck Egg White Jelly: Enhancing Texture, Reducing Phosphate, and Innovating Emulsified Meat Snacks [PDF]
FoodsDuck egg white jelly, a protein-rich, alkali-induced gel, mirrors preserved duck egg white in appearance and properties, offering easier storage and utility, especially when excess egg white is available.
Nian-Yao Zheng +5 more
doaj +2 more sources
Raman Spectroscopy Monitoring of Duck Egg Brining Process. [PDF]
FoodsSalted duck eggs are a popular food in China and a key ingredient in pastries such as mooncakes, valued for their unique flavors. In this study, we examined the influence of brining processes on duck eggs, focusing on salt concentration and the effect of added wine. Four experimental groups were established: 18% salt, 25% salt, and 18% or 25% salt with
Jin H, Zou Y, Jin S, Lin Q.
europepmc +4 more sources
Quasi-Targeted Metabolomics Approach Reveal the Metabolite Differences of Three Poultry Eggs
Foods, 2023 As a food resource and nutrient, eggs play an important role in reducing malnutrition and improving the health status around the world. We studied the metabolite profile of three kinds of eggs using a widely-targeted metabolomics-based technique to ...
Yan Wu +7 more
doaj +1 more source