Results 11 to 20 of about 303 (122)
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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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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Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion
Food Science and Human Wellness, 2022 Achieving the reuse of traditional egg by-products, salted duck egg whites (SEW), is an urgent problem to be solved. In this current work, we constructed a heat-induced gel-assisted desalination method for SEW.
Jingyun Zhao +7 more
doaj +1 more source
The fat content and the preferences of salted duck egg enriched with black and white pepper
IOP Conference Series: Earth and Environmental Science, 2021 Abstract This study was aimed to determine the fat content and the preferences of salted duck egg enriched with black and white pepper. The experimental was designed as completely randomized design with 2 factors. First factor was concentration of black and white pepper (10%, 15% and 20%), while the second factor was length of salting ...
N D Suretno, E Novitasari, A Rivaie
openaire +1 more source
Influences of Different Coating Materials on the Quality Changes of Hardboiled Salted Duck Eggs under Ambient Storage [PDF]
Brazilian Archives of Biology and Technology, 2019 The present study investigated the influences of selected coatings (paraffin wax (PW), chitosan (CH), whey protein isolate (WPI), and soy protein isolate (SPI)) on the quality changes of hardboiled salted duck eggs when kept under ambient temperature (30±
Karthikeyan Venkatachalam +2 more
doaj +2 more sources
The Influence of Liquid Smoke on the Chemical Characteristics of Salted Egg
Jurnal Ilmu dan Teknologi Hasil Ternak, 2017 Salted egg is easily preserved of egg products. The making process was added liquid smoke. Therefore, the objective was to determine chemical characteristics (yolk index, oil exudation and salt content) of duck egg salted.
Jeki Mediantari Wahyu Wibawanti +4 more
doaj +1 more source
ABSORBSI NaCl PADA TELUR DARI MEDIA PENGASINAN DENGAN VARIABEL WAKTU PEMERAMAN
Caraka Tani: Journal of Sustainable Agriculture, 2008 Egg is breed product that contains nutrients which easy to digest and exploited by the body. Egg is easily damaged and so it need to be preserved. One way to preserve is salted using sodium chloride (NaCl). The salt functions are to prevent the growth of
Mardiyono Mardiyono +2 more
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Quality Assurance and Safety of Crops & Foods, 2021 Salted duck egg white meringues stored in alternative packages (paper control, metalized low-density polyethylene (M-LDPE), and polyethylene terephthalate (PET)) and at two alternative storage temperatures (30°C and 40°C) were tested for changes in quality over a period of 120 days.
Paramee Noonim +1 more
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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
openaire +1 more source
International Journal of Food PropertiesSalted duck egg white (SDEW), a protein-rich byproduct from salted egg processing, was evaluated for its potential as a natural foaming agent in dried food formulations.
Krittiya Khuenpet +2 more
doaj +1 more source