Metabolomics revealed the metabolite compositions of duck eggs change under the impacts of long-term stored.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11825
Abstract: BACKGROUND Eggs are essential food sources as they provide low cost and high nutritional content of animal protein. The preserved time is one of the apparent factors affecting the egg quality. The previous studies based… read more here.
Keywords: amino acids; time; egg; metabolite compositions ... See more keywords
Effect of bilayer coating composed of polyvinyl alcohol, chitosan, and sodium alginate on salted duck eggs
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DOI: 10.1080/10942912.2018.1466327
Abstract: ABSTRACT The composite bilayer film based on polyvinyl alcohol, sodium alginate, and chitosan were developed in this study, and the effects of the related coating on internal-quality changes of salted duck eggs (SDEs) during storage… read more here.
Keywords: duck eggs; bilayer coating; sodium alginate; polyvinyl alcohol ... See more keywords
Multiresidue determination of antibiotics in ready-to-eat duck eggs marketed through e-commerce stores in China and subsequent assessment of dietary risks to consumers.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food science"
DOI: 10.1111/1750-3841.15724
Abstract: In this work, the occurrence of 34 common antibiotic (15 sulfonamides and 19 quinolones) residues were evaluated in 236 ready-to-eat duck eggs (salted and preserved duck eggs) marketed through e-commerce stores by ultra-performance liquid chromatography… read more here.
Keywords: ready eat; commerce; duck eggs; duck ... See more keywords
Water and lipid migration in salted duck eggs during storage with different packaging conditions as studied using LF-NMR and MRI techniques.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16139
Abstract: Herein, the water and lipid migration of salted duck eggs during storage were systematically explored in three different packaging conditions of long-term salting, no packaging, and vacuum packaging. Bound water, multilayer bound water, lipid, and… read more here.
Keywords: salted duck; water lipid; water; duck eggs ... See more keywords
Research on Online Nondestructive Detection Technology of Duck Egg Origin Based on Visible/Near-Infrared Spectroscopy
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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