Results 101 to 110 of about 8,324 (197)

Estimating yolk weight of duck eggs using VIS-NIR Spectroscopy and RGB images and whole egg weights

Poultry Science
: Duck eggs are widely-consumed food and cooking ingredient. The heavier yolk weight (YW) corresponds to a larger size and greater value. However, there is no nondestructive method available to estimate the weight of the yolk.
Y.F. Liu, D.Q. Xiao, X. Ni, W.G. Li
doaj   +1 more source

Development of novel green methods for preparation of lead-free preserved pidan (duck egg). [PDF]

J Food Sci Technol, 2023
Hou CY, Lin CM, Patel AK, Dong C, Shih MK, Hsieh CW, Hung YL, Huang PH.   +7 more
europepmc   +1 more source

Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure. [PDF]

Ultrason Sonochem, 2022
Xue H, Liu H, Wu N, Zhang G, Tu Y, Zhao Y.   +5 more
europepmc   +1 more source

An Emerging Duck Egg-Reducing Syndrome Caused by a Novel Picornavirus Containing Seven Putative 2A Peptides. [PDF]

Viruses, 2022
Su X, Shuo D, Luo Y, Pan X, Yan D, Li X, Lin W, Huang D, Yang J, Yuan C, Liu Q, Teng Q, Li Z.   +12 more
europepmc   +1 more source

Effect of Palm Oil-Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles. [PDF]

Gels, 2022
Noonim P, Rajasekaran B, Venkatachalam K.   +2 more
europepmc   +1 more source

Effects of Peroxyl Radicals on the Structural Characteristics and Fatty Acid Composition of High-Density Lipoprotein from Duck Egg Yolk. [PDF]

Foods, 2022
Sun J, Zeng Q, Yang X, Pi J, Ma M, Du J.
europepmc   +1 more source

DAMPAK PENGGUNAAN BELUNTAS DALAM UPAYA MENURUNKAN KADAR LEMAK DAGING TERHADAP PRODUKSI DAN KADAR LEMAK TELUR ITIK LOKAL

Jurnal Ilmu Pertanian Indonesia, 2009
The beluntas (Pluchea indica L) leaf powder is one of the herbs species which contains antioxidants (flavonoid, vitamin C and beta-carotene), phytochemical and antinutrients. This study was designed to know the ability of the beluntas on the sensory of
Rukmiasih, A. S. Tjakradidjaja, Sumiati, H. Huminto   +3 more
doaj  

Cold-set gels from fresh duck egg white for probiotic delivery and application in mayonnaise. [PDF]

Poult Sci
Liu YC, Chen YP, Chen HN, Shiu JS, Wang SY.   +4 more
europepmc   +1 more source

Duck-egg white hydrolysate supplementation enhances muscle endurance and fatigue resistance during high-intensity exercise. [PDF]

Poult Sci
Shang KL, Lin YL, Sutopo CCY, Chen JW, Chen YC.   +4 more
europepmc   +1 more source

The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders. [PDF]

Foods
Kamanova S, Shaimenova B, Murat L, Saduakhasova S, Khamitova D, Muratkhan M, Tarabayev B, Ospankulova G.   +7 more
europepmc   +1 more source