Results 71 to 80 of about 407 (157)
Journal of Food Quality, 2016 AbstractThe objective of this study was to utilize salted duck egg white as an alternative source of salt for yellow alkaline noodles (YAN). YAN with salted duck egg white (YAN‐EW) was formulated by incorporating 15.21 g of salted duck egg white to replace the 1 g of salt.
Thuan‐Chew Tan +2 more
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Abdimas Altruis, 2019 Rumah Sumbul village is one of the disadvantaged villages in Deli Serdang district due to the fact that the majority of the villagers are rubber farmers who experienced a significant decline in selling prices in the past three years ago. The increasingly
Rimbawati Rimbawati +1 more
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LWT, 2018 Abstract Water and lipid changes play important roles for the quality formation of salted duck eggs. In the present study, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were introduced to monitor water and lipid dynamics of duck egg during salting as nondestructive methods.
Shasha Cheng +7 more
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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 +3 more
doaj
Applied SciencesDuck egg quality classification is critical in farms, hatcheries, and salted egg processing plants, where cracked eggs must be identified before further processing or distribution.
Vasutorn Chaowalittawin +3 more
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Food Science of Animal ProductsThe effects of salted duck egg white powder (SDEWP) and κ-carrageenan (KC) on autolysis and the properties of modori gel from threadfin bream surimi were investigated.
Liang Chen +9 more
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International Journal of Food Properties, 2018 The composite bilayer film based on polyvinyl alcohol, sodium alginate, and chitosan were developed in this study, and the effects of the related coating on internal-quality changes of salted duck eggs (SDEs) during storage were determined.
Yongli Jiang +7 more
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Food Science of Animal ProductsSalted duck egg (SDE) is a traditional Chinese food. The traditional curing method needs a long period. To shorten the pickling process, ultrasonic power, ultrasonic time, and ultrasonic alternating temperature were employed as the single factor to ...
Ning Wang +6 more
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TOURISM DEVELOPMENT STRATEGY OF DUCK AND SALTED EGG VILLAGES TO IMPROVE THE COMMUNITY'S ECONOMY
Proceeding of International Conference on Social Science and HumanityObjective: This study aims to find out the development strategy of Duck and Salted Egg Village Tourism in Kebonsari Village, Candi District, Sidoarjo Regency, as well as how the development can improve the economy of the local community. Kebonsari Village has great potential through duck farming and salted egg production which has become a local ...
Ismi Dwi Kartika +1 more
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Colloids and InterfacesCarboxymethyl chitosan (CMCS) is ideal for active packaging due to its non-toxicity and degradability, but its poor film-forming performance (strong hydrophilicity, weak mechanical properties, and low antibacterial activity) limits practical use.
Xinjun Yao +5 more
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