Results 21 to 30 of about 1,250 (135)
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
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BERBAGAI MEDIA PEMBUATAN TELUR ASIN TERHADAP KUALITAS ORGANOLEPTIK
Al-Ulum, 2018 The purpose of research to know the influence of various media making salted egg on the quality of organoleptic so as to be consideration and information in the use of media making salted egg proper and get better quality.
Raga Samudera, Abd. Malik
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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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Peptidoglycan Loss During Hen Egg White Lysozyme-Inorganic Salt Lysis ofStreptococcus mutans [PDF]
Journal of Bacteriology, 1981 Streptococcus mutansBHT was grown in Todd-Hewitt dialysate medium containingN-acetyl[14C]glucosamine for 6 to 11 generations. After treatment with cold and hot trichloroacetic acid and trypsin, 52 to 65% of the radioactivity remained present in insoluble peptidoglycan-containing residues.
H, Goodman +4 more
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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
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British Journal of NutritionAbstractThe purpose of this study was to investigate the effect of an egg white hydrolysate (EWH) to protect white adipose tissue damage from cardiometabolic changes induced by severe hypertension. Male Wistar rats were uninephrectomised and divided: SHAM (weekly subcutaneous vehicle (mineral oil + propylene glycol, 1:1)), SHAM + EWH (subcutaneous ...
Camila Rodrigues Moro +8 more
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Jurnal Ilmu dan Teknologi Hasil Ternak, 2017 The purposes of this research was to determine the effect of Curcuma zedoaria concentrated addition on quality antioxidant activity, total phenols, protein content and salt content of salted egg. The materials were duck’s egg, water, salt, and essence of
Mu’addimah Mu’addimah +2 more
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Production of protein powder from salted duck eggs white
The Journal of Agriculture and Development, 2019 The objective of the research was to determine process conditions to produce protein powder from salted duck egg whites based on the two main steps including precipitation of the protein from egg white and drying the protein. Optimization for process parameters of protein's precipitation and drying were carried out by Response Surface Design method ...
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Effect of vacuum pulsation technology on egg pickling efficiency and quality
Shipin yu jixieObjectiveTo improve the efficiency and quality of salted egg pickling.MethodsVacuum pulsation technology is applied to the pickling of eggs and compared with atmospheric pressure pickling (control group). Vacuum-holding time, atmospheric pressure holding
ZOU Yanzi +4 more
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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
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