Results 31 to 40 of about 1,250 (135)
Food Science and Human WellnessInflammation underlies many chronic diseases, and inflammatory bowel disease (IBD) is a condition characterized by long-term inflammation of the gut. Egg whites have been shown to contain many beneficial active substances.
Na Zhou +7 more
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Structural modifications and augmented affinity for bile salts in enzymatically denatured egg white
Food Chemistry: XProtein binding to bile salts (BSs) reduces cholesterol levels, but the exact mechanism is unclear. In this study, we performed simulated gastrointestinal digestion of egg white protein hydrolysate (EWPHs) and included an unenzyme digestion group (CK) to investigate the changes in BSs binding capacity before and after digestion, as well as the ...
Chunjie Liu +4 more
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nzymatic hydrolysis of desalinated salt-pickled duck egg white (DSDEW)
浙江大学学报. 农业与生命科学版, 2000 腌制成熟的咸鸭蛋具有“鲜、细、嫩、松、沙、油”六大特点，因而赢得消费者的青睐．特别是咸鸭蛋蛋黄，以其特有的质地、风味和色泽而成为一种重要的食品原料，然而含盐量过高的咸蛋清却成了废弃物．
CHEN Gong, CHEN You-liang
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Poultry Science, 1955 Abstract IN THE process of treating egg yolks and whole egg magma with salt (NaCl) preparatory to freezing and storing them in a home-type freezer, Jordan et al. (1952) observed that the whole egg product seemed less viscous when salt was added in the proportions of approximately 2.5 and 5.0 percent, but the yolks so treated appeared much more ...
Ruth Jordan, Eileen Stitt Whitlock
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Applied SciencesDuck egg quality classification is critical in farms, hatcheries, and salted egg processing plants, where cracked eggs must be identified before further processing or distribution.
Vasutorn Chaowalittawin +3 more
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Effect of Desalted Duck Egg White/Gelatin Mixture System on Bread Quality
Shipin gongye ke-jiIn order to study the impact of desalted duck egg white/gelatin (DDG) obtained by gelatin gel assisted desalting on the quality of bread, the bread was prepared by direct fermentation, and the baking loss rate, specific volume, moisture content and ...
Jiamin CHEN +3 more
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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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Food Science of Animal ProductsSalted duck egg (SDE) is a traditional Chinese food. The traditional curing method needs a long period. To shorten the pickling process, ultrasonic power, ultrasonic time, and ultrasonic alternating temperature were employed as the single factor to ...
Ning Wang +6 more
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NMR-based localization of ions involved in salting out of hen egg white lysozyme.
Acta Biochimica Polonica, 2006 NaCl-induced aggregation of hen egg white lysozyme (HEWL) was monitored by NMR spectroscopy. Small, but significant, changes induced by salt addition in TOCSY spectra were attributed to the effect of local reorganization of protein backbone upon ion binding.
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