Results 91 to 100 of about 303 (122)
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International Journal of Food Science & Technology, 2022
Summary Egg white can improve the textural properties of low‐grade surimi gels. We investigated the comparative effects of salted duck egg white (SDEW) and hen egg white (HEP), at equal egg white protein and salt levels, on the textural and physicochemical properties of low‐grade threadfin bream surimi gels.
Prim Srisai +3 more
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Summary Egg white can improve the textural properties of low‐grade surimi gels. We investigated the comparative effects of salted duck egg white (SDEW) and hen egg white (HEP), at equal egg white protein and salt levels, on the textural and physicochemical properties of low‐grade threadfin bream surimi gels.
Prim Srisai +3 more
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Effect of κ‐carrageenan addition on protein structure and gel properties of salted duck egg white
Journal of the Science of Food and Agriculture, 2020AbstractBACKGROUNDSalted duck egg white (SDEW) is a major by‐product during salted egg yolk manufacturing. Due to the high salt concentration, SDEW has not been efficiently utilized. Moreover, functional properties of SDEW are altered by salt during pickling.
Honggang Tang +5 more
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International Food Research Journal, 2022
The physicochemical, volatile, amino acid, and sensory profiles of salted duck egg white (SDEW) incorporated in instant noodles were studied. There were nine instant noodle samples tested in the present work namely C1: wheat flour; WF; C2: WF ± non-salted duck egg white; T1: WF ± SDEW - 0 d; T2: WF ± SDEW - 5 d; T3: WF ± SDEW - 10 d; T4: WF ± SDEW - 15
Somwang Lekjing +1 more
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The physicochemical, volatile, amino acid, and sensory profiles of salted duck egg white (SDEW) incorporated in instant noodles were studied. There were nine instant noodle samples tested in the present work namely C1: wheat flour; WF; C2: WF ± non-salted duck egg white; T1: WF ± SDEW - 0 d; T2: WF ± SDEW - 5 d; T3: WF ± SDEW - 10 d; T4: WF ± SDEW - 15
Somwang Lekjing +1 more
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PICKLING TIME AND ELECTRODIALYSIS AFFECTS FUNCTIONAL PROPERTIES OF SALTED DUCK EGG WHITE
Journal of Food Biochemistry, 1999Salted duck egg was prepared by coating fresh duck egg with laterite and sodium chloride. The effects of different lengths of pickling time and electrodialysis desalination on foaming, emulsifying and gelation properties of salted duck egg white (SDEW) were investigated.
JAN-JENG HUANG +2 more
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Journal of the Science of Food and Agriculture, 2021
AbstractBACKGROUNDThe texture and structure of the duck egg white (DEW) gel under salt and heat treatment are crucial to its digestibility. Specifically, the structural changes of food protein gels have been recognized for their potential to regulate in vitro digestion.
Xuejing Gao +7 more
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AbstractBACKGROUNDThe texture and structure of the duck egg white (DEW) gel under salt and heat treatment are crucial to its digestibility. Specifically, the structural changes of food protein gels have been recognized for their potential to regulate in vitro digestion.
Xuejing Gao +7 more
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International Journal of Biological Macromolecules
Salt content is a crucial indicator of the maturity and internal quality of salted duck eggs (SDEs) during the pickling process. However, there is currently no valid and rapid method available for accurately detecting salt content. In the present study, we utilized hyperspectral imaging to no-destructively determine the salt content in egg yolks, egg ...
Yuanzhe, Chen +4 more
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Salt content is a crucial indicator of the maturity and internal quality of salted duck eggs (SDEs) during the pickling process. However, there is currently no valid and rapid method available for accurately detecting salt content. In the present study, we utilized hyperspectral imaging to no-destructively determine the salt content in egg yolks, egg ...
Yuanzhe, Chen +4 more
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International Journal of Food Science & Technology, 2017
SummaryThe influence of protein hydrolysates of salt duck egg white (PHSDEW) hydrolysed by acid protease on the quality of Jinga Shrimp (Metapenaeus affinis) was analysed. Shrimp immersed in 5% PHSDEW with degree of hydrolysis (DH 3%) had the highest values of cooking yield, water retention, moisture and texture with the lowest cooking loss when ...
Juan Yang +5 more
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SummaryThe influence of protein hydrolysates of salt duck egg white (PHSDEW) hydrolysed by acid protease on the quality of Jinga Shrimp (Metapenaeus affinis) was analysed. Shrimp immersed in 5% PHSDEW with degree of hydrolysis (DH 3%) had the highest values of cooking yield, water retention, moisture and texture with the lowest cooking loss when ...
Juan Yang +5 more
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Drying Technology, 2014
The dielectric properties of salted duck egg dispersions were measured at the selected frequency range of 10 to 300 MHz by the open-ended coaxial probe method using a network analyzer. The effect of salt content (0–8%) and sucrose content (0–8%) on radio frequency drying (RFD) and the variation of the dielectric properties of the salted duck egg white ...
Lin, W. +3 more
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The dielectric properties of salted duck egg dispersions were measured at the selected frequency range of 10 to 300 MHz by the open-ended coaxial probe method using a network analyzer. The effect of salt content (0–8%) and sucrose content (0–8%) on radio frequency drying (RFD) and the variation of the dielectric properties of the salted duck egg white ...
Lin, W. +3 more
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Journal of Food Science, 2009
ABSTRACT: Protein hydrolysate from salted egg white (PHSEW) with different degrees of hydrolysis (DH) (3%, 6%, and 9%) was produced using pepsin. Disappearance of proteins with molecular weight (MW) of 108 and 85 kDa with the concomitant formation of proteins with MW of 23, 20, 13, and 5 kDa was observed in ...
Thammarat, Kaewmanee +2 more
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ABSTRACT: Protein hydrolysate from salted egg white (PHSEW) with different degrees of hydrolysis (DH) (3%, 6%, and 9%) was produced using pepsin. Disappearance of proteins with molecular weight (MW) of 108 and 85 kDa with the concomitant formation of proteins with MW of 23, 20, 13, and 5 kDa was observed in ...
Thammarat, Kaewmanee +2 more
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Drying Technology, 2015
ABSTRACTA puffed food using salted duck egg white and starch as ingredients was produced by using a novel pulsed-spouted microwave vacuum drying (PSMVD) technique. In this study, three types of samples (ratios of salted duck egg white to starch 1:10, 3:10, and 5:10) were prepared and the moisture content of these samples was dehydrated to about 12% in ...
Wang, T. +3 more
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ABSTRACTA puffed food using salted duck egg white and starch as ingredients was produced by using a novel pulsed-spouted microwave vacuum drying (PSMVD) technique. In this study, three types of samples (ratios of salted duck egg white to starch 1:10, 3:10, and 5:10) were prepared and the moisture content of these samples was dehydrated to about 12% in ...
Wang, T. +3 more
openaire +2 more sources