Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03645-5
Abstract: The impact of different proteases (alcalase, ficin, protamex, and neutrase) on the hydrolyzation, foaming and radical scavenging potency of salted duck egg white was studied. Egg white without protease hydrolyzation served as control. Regarding the… read more here.
Keywords: duck egg; egg; radical scavenging; hydrolysis ... See more keywords
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
Duck egg albumen hydrolysate-epigallocatechin gallate conjugates: Antioxidant, emulsifying properties and their use in fish oil emulsion
Sign Up to like & getrecommendations! Published in 2019 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"
DOI: 10.1016/j.colsurfa.2019.123711
Abstract: Abstract Duck albumen hydrolysates (DAH) conjugated with epigallocatechin gallate (EGCG) at various levels (2–5%, w/w) were prepared and characterized. FTIR analysis showed that the conjugation between DAH and EGCG induced the change of secondary structure… read more here.
Keywords: albumen hydrolysate; gallate; duck egg; hydrolysate epigallocatechin ... See more keywords
The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.10.013
Abstract: Abstract The relationships between the maturation of salted duck egg yolk and the changes of physicochemical, texture and rheological properties were investigated by instrumental analyses. For the physicochemical properties, the apparent oil yield rate and… read more here.
Keywords: duck egg; yolk; texture; salted duck ... See more keywords
Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111182
Abstract: Abstract Characterization of volatile off-odor compounds in thermal duck egg gels was investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor activity values (OAVs) and aroma recombination. The results demonstrated that the off-odor of thermal duck egg… read more here.
Keywords: thermal duck; egg gels; duck egg; recombination ... See more keywords
Identification of double-yolked duck egg using computer vision
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DOI: 10.1371/journal.pone.0190054
Abstract: The double-yolked (DY) egg is quite popular in some Asian countries because it is considered as a sign of good luck, however, the double yolk is one of the reasons why these eggs fail to… read more here.
Keywords: duck egg; egg; double yolked; using computer ... See more keywords
Fatting parameters after duck egg exposure to &ggr;‐radiation
Sign Up to like & getrecommendations! Published in 2019 at "Poultry Science"
DOI: 10.3382/ps/pey391
Abstract: ABSTRACT In our experiment, we deal with the phenomenon of radiation hormesis and improvements based on this phenomenon to different growing characteristics of the fast‐growing, very feed‐efficient, and with a high‐yielding carcass hybrid of the… read more here.
Keywords: exposure ggr; egg exposure; duck egg; parameters duck ... See more keywords
Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1026903
Abstract: 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. The discarded salted duck egg white not only… read more here.
Keywords: salted duck; egg white; duck egg; vacuum drying ... See more keywords
Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues
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DOI: 10.3390/foods11091248
Abstract: Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%). The prepared meringues were subjected to analyses of functional and… read more here.
Keywords: salted duck; egg white; duck egg; concentration ... See more keywords
Research on Online Nondestructive Detection Technology of Duck Egg Origin Based on Visible/Near-Infrared Spectroscopy
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12091900
Abstract: As living standards rise, people have higher requirements for the quality of duck eggs. The quality of duck eggs is related to their origin. Thus, the origin traceability and identification of duck eggs are crucial… read more here.
Keywords: duck; spectroscopy; duck egg; detection ... See more keywords
Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9040449
Abstract: Salted duck egg yolk (SDEY) is one of the traditional pickled egg products in Asian countries, which suffers from the weight loss and deterioration of texture characteristics during storage. To better maintain the texture of… read more here.
Keywords: duck egg; egg yolks; egg; salted duck ... See more keywords