Results 11 to 20 of about 1,250 (135)
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
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Mechanism of ultrasonic enhancement of the gelling properties of salted ovalbumin-cooked soybean isolate hybrid gels [PDF]
Food Chemistry: XThe influence of ultrasonic processing on the physicochemical characteristics, microstructure, and intermolecular forces of the hybrid gels obtained by heating the mixtures of different ratios of salted ovalbumin (SOVA)-cooked soybean protein isolate ...
Ji'en Tan +8 more
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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
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The Quality Characteristics Formation and Control of Salted Eggs: A Review
Foods, 2022 Salted egg, a traditional characteristic processed egg product in China, is popular among consumers at home and abroad. Salted egg quality characteristics formation primarily includes the hydration of egg white, the solidification of egg yolk, the unique
Xiaoya Li +6 more
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Pengaruh Pengovenan Terhadap Kualitas Organoleptik Telur Asin Yang Dibuat Dengan Cara Basah
Jurnal Ilmiah Ilmu-Ilmu Peternakan, 2021 This study aims to determine the effect of optimal oven time and the organoleptic quality of salted eggs made using the wet method. The design used in this study was a randomized block design (RBD) with 30 panelists as a group. The treatments given were
Yolanda Fitri +2 more
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Salt‐tolerant Staphylococcus bacteria induce structural and nutritional alterations of salted duck egg white [PDF]
Food Science & Nutrition, 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 ...
Gongnian Xiao +7 more
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Thermal Aggregation of Hen Egg White Proteins in the Presence of Salts [PDF]
The Protein Journal, 2015 Abstract Hen egg white contains more than 40 kinds of proteins with concentrations reaching 100 mg/mL. Highly concentrated protein mixtures are common in the food industry, but the effects of a crowded environment containing salts on protein stability and aggregation have only been investigated using pure protein solutions.
Iwashita, Kazuki +3 more
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Lysis of Streptococcus mutans by hen egg white lysozyme and inorganic sodium salts [PDF]
Journal of Bacteriology, 1981 Streptococcus mutans BHT was grown in a synthetic medium containing radioactive thymidine to monitor deoxyribonucleic acid release. Kinetic experiments demonstrated that although lysozyme alone could not liberate deoxyribonucleic acid, cellular deoxyribonucleic acid was liberated from lysozyme-treated cells by addition of low concentrations of ...
H, Goodman +5 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
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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
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