Results 131 to 140 of about 407 (157)
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Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi
Journal of Texture Studies, 2019AbstractThe influences of salted duck egg albumen powder (SDEAP) as salt replacer at various levels (0.5–2.5%) on autolysis and gelling properties of sardine surimi were investigated. SDEAP had high salt (33.67%) and protein contents (64.52%) with trypsin inhibitory activity of 5,975 kunits/g solid. SDEAP was white in color with L*‐value of 96.72.
Tran Hong Quan, Soottawat Benjakul
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Journal of the Science of Food and Agriculture, 2009
AbstractBACKGROUND: Salted eggs have been produced in Thailand and consumed nationwide. Salted egg can be made by brining eggs in saturated saline or by coating the egg with soil paste mixed with salt. The achievement of salting is generally indicated by the textural development of egg yolk.
Thammarat Kaewmanee +2 more
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AbstractBACKGROUND: Salted eggs have been produced in Thailand and consumed nationwide. Salted egg can be made by brining eggs in saturated saline or by coating the egg with soil paste mixed with salt. The achievement of salting is generally indicated by the textural development of egg yolk.
Thammarat Kaewmanee +2 more
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Food Chemistry, 2009
Abstract Changes in chemical composition, physical properties and microstructure of duck egg, during salting for up to 14 days, were determined. Duck egg consisted of 10.87% shell, 54.73% egg white and 33.94% yolk. Salting resulted in an increase in weight proportion of egg white, but a decrease in yolk proportion. Moisture contents of both egg white
Thammarat Kaewmanee +2 more
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Abstract Changes in chemical composition, physical properties and microstructure of duck egg, during salting for up to 14 days, were determined. Duck egg consisted of 10.87% shell, 54.73% egg white and 33.94% yolk. Salting resulted in an increase in weight proportion of egg white, but a decrease in yolk proportion. Moisture contents of both egg white
Thammarat Kaewmanee +2 more
openaire +1 more source
Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white
Journal of Food Processing and Preservation, 2022Xinjun Yao +4 more
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Quality assessment framework for salted duck eggs: Indicator & model
Journal of Food Composition and AnalysisRuipeng Ma +6 more
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