Extraction and Characterization of Lysozyme from Salted Duck Egg White [PDF]
Foods, 2022 Salted duck egg white (SDEW), as the main by-product in the production process of salted egg yolk, has not been effectively used as a food resource because of its high salt concentration.
Xinjun Yao +5 more
doaj +4 more sources
High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties [PDF]
Frontiers in Nutrition, 2023 Salted duck egg is one of the most popular products, and China is one of the major countries consuming salted duck egg products. However, due to the high salt content of salted egg white and low physical and chemical properties such as gel, many ...
Xinjun Yao +5 more
doaj +4 more sources
Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues [PDF]
Foods, 2022 Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%).
Somwang Lekjing +3 more
doaj +4 more sources
Improving the Gel Quality of Threadfin Bream (Nemipterus spp.) Surimi Using Salted Duck Egg White Powder [PDF]
Foods, 2022 The effect of salted duck egg white powder (SDEWP) as a source of salt at different salt equivalent (SE) levels (0–2.5% SE) on gel qualities and texture properties of threadfin bream surimi was investigated.
Naphat Wasinnitiwong +3 more
doaj +4 more sources
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 +4 more sources
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 The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication.
Paramee Noonim +2 more
doaj +4 more sources
Salt-tolerant Staphylococcus bacteria induce structural and nutritional alterations of salted duck egg white. [PDF]
Food Sci Nutr, 2019 AbstractSalted duck egg white, a major by‐product of salted egg yolk production, is rich in nutrients. However, its high salinity limits its application in the food industry. In the present study, three haloduric bacterium strains (C1, C2, and C3) were isolated from Jinhua ham, and strain C1 exhibited higher ratio of the transparent circle diameter to ...
Xiao G +7 more
europepmc +4 more sources
Influence of Prolonged Salting on the Physicochemical Properties of Duck Egg White [PDF]
Brazilian Archives of Biology and Technology, 2018 Salted duck eggs are unique among the important authentic foods of Thailand. They are mainly produced in Chaiya district, Surat Thani province, in the southern part of Thailand.
Karthikeyan Venkatachalam
doaj +3 more sources
Duck-egg white hydrolysate supplementation enhances muscle endurance and fatigue resistance during high-intensity exercise [PDF]
Poultry ScienceRecent processing advances, including separating and marinating duck yolks, provide alternatives to traditional salted duck eggs. However, separated duck-egg white remains a nutritious agricultural byproduct due to its unpleasant odor and low consumer ...
Kai-Li Shang +4 more
doaj +2 more sources
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 The impact of different proteases (alcalase, ficin, protamex, and neutrase) on the hydrolyzation, foaming and radical scavenging potency of salted duck egg white was studied. Egg white without protease hydrolyzation served as control. Regarding the degree of hydrolysis, neutrase and protamex were more capable of hydrolyzing duck egg white than the ...
Venkatachalam K, Nagarajan M.
europepmc +4 more sources