Zobrazeno 1 - 10
of 87
pro vyhledávání: '"Yongguo Jin"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 142-150 (2024)
In order to develop high quality soft-boiled marinated eggs, water bath was used to simulate pasteurization conditions to optimize the pasteurization process of soft-boiled marinated eggs and made them more conducive to industrial production and sale
Externí odkaz:
https://doaj.org/article/38e0e103600d4d3c8010387684edfe32
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 21, Pp 180-189 (2023)
The effects of whole egg powder, cake oil and sugar additive amount on the specific volume, texture characteristics and sensory scores of the cake were evaluated using single factor experiment. Based on the single factor experiment, response surface
Externí odkaz:
https://doaj.org/article/5ab38ee2ce4847a689799a96f2b93880
Publikováno v:
Foods, Vol 12, Iss 3, p 532 (2023)
Ovotransferrin (OVT) is a multi-functional protein showing over 50% homology with Bovine lactoferrin (BLF) and human lactoferrin (HLF), which have the potential to be a substitute for lactoferrin (LF) due to the limited production of LF. To explore t
Externí odkaz:
https://doaj.org/article/bb7506aaa7e94e6197c774e2ed1e4a40
An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation
Publikováno v:
Molecules, Vol 28, Iss 1, p 124 (2022)
This study investigated the effect of ozone treatment on egg yolk volatiles and fatty acids. The composition and content of volatile substances and the fatty acid content of the egg yolk were changed significantly after ozonation. With proper ozone t
Externí odkaz:
https://doaj.org/article/634683f3244247ef916c74a10ec7b0fa
Publikováno v:
Foods, Vol 11, Iss 16, p 2434 (2022)
Chicken egg whites contain hundreds of proteins, and are widely used in the food, biological and pharmaceutical industries. It is highly significant to study the separation and purification of egg white proteins. This review first describes the struc
Externí odkaz:
https://doaj.org/article/44e25a19f16e4e428584890ba2e4f231
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 3, Pp 229-235 (2017)
The aim of this study was to investigate lipolysis and lipid oxidation of stored eggs at different temperatures (4 and 22°C) by evaluating the changes in physicochemical index, lipid profiles, enzymatic activity, and oxidative index. The results sho
Externí odkaz:
https://doaj.org/article/c7b20917ec0943aabff875458435deaa
Publikováno v:
Italian Journal of Animal Science, Vol 11, Iss 1, Pp e17-e17 (2012)
The antimicrobial activity of egg albumen has been widely documented. However, the changes of chemical nature and antimicrobial activity of egg albumen and the way it controls bacteria during incubation period were not well understood up to now. The
Externí odkaz:
https://doaj.org/article/77d163fdbb964e60b939b667446a3ce0
Publikováno v:
ACS Food Science & Technology. 3:69-76
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a072b442b3c50fd5347ad3d4279a17e
https://doi.org/10.1021/acsfoodscitech.2c00282
https://doi.org/10.1021/acsfoodscitech.2c00282
Publikováno v:
Food Chemistry. 424:136380
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c51d0c81fc1236832f37df5e3bd72be
https://doi.org/10.1016/j.foodchem.2023.136380
https://doi.org/10.1016/j.foodchem.2023.136380
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 21:2233-2252
Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and emulsifying. The gel characteristics provide a foundation for applications in the food industry and research on EP. The proteins denature and aggregate to form a d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf497963d2969a976ec9d3000b7321b9
https://doi.org/10.1111/1541-4337.12907
https://doi.org/10.1111/1541-4337.12907