Results 81 to 90 of about 407 (157)

The Useful of Water Glass as Preservative on Salted Egg Quality

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
The materiasl used were duck eggs and curing agent. The research method used was factorial experiment (2x4) Randomized  Block Design with two treatment factors.
Imam Thohari, Susrini Idris, Dewi Saptarini Yuliandari   +2 more
doaj  

Ultrasonic Technique for Predicting Grittiness of Salted Duck Egg

IOP Conference Series: Earth and Environmental Science, 2018
S Erawan, I W Budiastra, I D M Subrata
openaire   +1 more source

Effect of Desalted Duck Egg White/Gelatin Mixture System on Bread Quality

Shipin gongye ke-ji
In order to study the impact of desalted duck egg white/gelatin (DDG) obtained by gelatin gel assisted desalting on the quality of bread, the bread was prepared by direct fermentation, and the baking loss rate, specific volume, moisture content and ...
Jiamin CHEN, Yalei DAI, Yuwei HOU, Bin ZHOU   +3 more
doaj   +1 more source

Pengaruh penambahan sari temulawak (Curcuma xanthorrhiza) terhadap total fenol, kadar garam, kadar lemak dan tekstur telur asin

Jurnal Ilmu-Ilmu Peternakan, 2014
The purpose of this research were to analyze the best Curcuma xanthorrhiza juice on salted egg. The method used in this research was experimental research using completely randomized design with 4 treatments and 4 replications.
Hassan Faiz, Imam Thohari, Purwadi Purwadi   +2 more
doaj  

Duck Eggs and Black-Yolked Salted Duck Eggs: Bacterial Diversity on Eggshells and Gene Function Prediction Using Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt)

Shipin Kexue, 2023
After comparing the bacterial load of black-yolked salted duck eggs (BSE) and that of duck eggs with different cleanliness degrees, it was found that the total bacterial count on the shell of severely stained eggs (DE) was distinctly higher than that on the shell of non-visually stained eggs (CE), and the total bacterial count in the shell membrane and
openaire   +1 more source

Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate. [PDF]

J Food Sci Technol, 2019
Venkatachalam K, Nagarajan M.
europepmc   +1 more source

Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke. [PDF]

Food Sci Anim Resour, 2023
Harlina PW, Yuliana T, Fetriyuna, Shahzad R, Ma M.   +4 more
europepmc   +1 more source

Hard yolk characteristics and mechanism of salted duck eggs

LWT
Yongwang Ding, Chang Zhang, Chenglong Jin, Shuang Wang, Yanan Zhang, Weiguang Xia, Yantao Lv, Shenglin Wang, Zechao Qiu, Xuebing Huang, Kaichao Li, Chuntian Zheng, Erhui Jin, Wei Chen   +13 more
openaire   +1 more source

Surveillance of veterinary drug residues in food commonly consumed in Singapore and assessment of dietary exposure. [PDF]

Heliyon, 2023
Sin JEV, Shen P, Teo GS, Neo LP, Huang L, Chua P, Tan MW, Wu Y, Li A, Er JC, Chan SH.   +10 more
europepmc   +1 more source

A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method. [PDF]

Foods, 2023
Xiao C, Zhang Y, Gong T, Lu W, Chen D, Zhang C, Wang H, Guan R.   +7 more
europepmc   +1 more source