Duck egg albumen: physicochemical and functional properties as affected by storage and processing
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03669-x
Abstract: The demand for duck meat and eggs in Asian countries increases every year. Duck egg albumen has become an important ingredient in the food industry alongside its hen counterpart, because of its excellent nutritive and… read more here.
Keywords: functional properties; duck egg; duck albumen; egg ... See more keywords
Quality and storage stability of fish tofu as affected by duck albumen hydrolysate-epigalocatechin gallate conjugate
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108927
Abstract: Abstract The impacts of duck albumen hydrolysate-epigalocatechin gallate (DE)-conjugate at different levels (0.5–2.0 g/100g) on gel properties, sensory characteristics and storage stability of fish tofu during 21 days of refrigerated storage were evaluated. The incorporation of… read more here.
Keywords: storage; conjugate; fish tofu; duck albumen ... See more keywords