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food science & technology (12) 12
microstructure (7) 7
salting (7) 7
chemistry, applied (6) 6
functional-properties (6) 6
proteins (6) 6
eggs (5) 5
food science (5) 5
duck egg (4) 4
index medicus (4) 4
nutrition & dietetics (4) 4
sodium chloride (4) 4
analysis (3) 3
animals (3) 3
cooking (3) 3
egg white (3) 3
egg yolk (3) 3
salted egg (3) 3
taste (3) 3
yolk (3) 3
agriculture (2) 2
biotechnology (2) 2
brining (2) 2
chemistry (2) 2
chemistry/food science, general (2) 2
coating (2) 2
collagen (2) 2
duck (2) 2
ducks (2) 2
egg white - chemistry (2) 2
electrophoresis (2) 2
extraction (2) 2
food handling - methods (2) 2
food preservation (2) 2
functional properties (2) 2
hydrolysis (2) 2
lipids (2) 2
microscopy, electron, scanning (2) 2
physicochemical properties (2) 2
preservation (2) 2
research (2) 2
rice (2) 2
salting of food (2) 2
textural property (2) 2
tuna (2) 2
usage (2) 2
yellowfin tuna (2) 2
absorption (1) 1
acetic acid (1) 1
acid pretreatment (1) 1
acid soluble collagen (1) 1
acid-soluble collagens (1) 1
agriculture, multidisciplinary (1) 1
albumin (1) 1
animal structures - chemistry (1) 1
anthocyanins (1) 1
antioxidant (1) 1
antioxidant activity (1) 1
antioxidants (1) 1
article subject (1) 1
biochemical-properties (1) 1
biopolymers (1) 1
bladder (1) 1
bone (1) 1
bran proteins (1) 1
cancer (1) 1
chemical composition (1) 1
chemical-composition (1) 1
clinical trials (1) 1
collagen - chemistry (1) 1
commercial protease (1) 1
complications and side effects (1) 1
controlled clinical-trial (1) 1
cooked duck egg (1) 1
cooked salted duck egg (1) 1
cultivars (1) 1
dehydration (1) 1
denaturation (1) 1
diabetes (1) 1
diphosphates - chemistry (1) 1
double-blind (1) 1
duck egg yolk (1) 1
effects (1) 1
egg proteins, dietary - analysis (1) 1
egg white protein (1) 1
egg yolk - chemistry (1) 1
egg yolk - drug effects (1) 1
emulsification (1) 1
emulsifying properties (1) 1
encapsulation (1) 1
enzymatic-hydrolysis (1) 1
extractability (1) 1
fish (1) 1
fish proteins - chemistry (1) 1
flavourzyme (1) 1
flax - chemistry (1) 1
flax cultivar (1) 1
flaxseed mucilage (1) 1
foaming (1) 1
food additives - chemistry (1) 1
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Food Chemistry, ISSN 0308-8146, 2009, Volume 112, Issue 3, pp. 560 - 569
Changes in chemical composition, physical properties and microstructure of duck egg, during salting for up to 14 days, were determined. Duck egg consisted of... 
Egg yolk | Duck egg | Microstructure | Salting | NUTRITION & DIETETICS | ELECTROPHORESIS | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED | YOLK | PROTEINS
Journal Article
Food Science and Technology International, ISSN 1082-0132, 9/2019, Volume 25, Issue 6, pp. 533 - 543
Moringa oleifera, often referred to as ‘miracle tree’ contains high amount of bioactive nutrients and dietary antioxidants, which help in ameliorating... 
MALTODEXTRIN | STABILITY | FOOD SCIENCE & TECHNOLOGY | ENCAPSULATION | soy protein isolate | ANTHOCYANINS | FUNCTIONAL-PROPERTIES | PHYSICOCHEMICAL PROPERTIES | POLYPHENOLS | Moringa oleifera | OIL | ANTIOXIDANT | Microencapsulation | SPRAY | CHEMISTRY, APPLIED | spray drying | pea protein isolate
Journal Article
Journal of Food Measurement and Characterization, ISSN 2193-4126, 10/2019
Journal Article
Food Chemistry, ISSN 0308-8146, 2011, Volume 125, Issue 2, pp. 706 - 712
Thermal aggregation of duck egg white solution (1 mg protein/ml, pH 7) was monitored in the presence of different NaCl concentrations (0–6%, w/w) across the... 
Duck egg | Sodium chloride | Egg white protein | Thermal aggregation | NUTRITION & DIETETICS | FOOD SCIENCE & TECHNOLOGY | ALBUMIN | CHEMISTRY, APPLIED | HEAT COAGULATION | MICROSTRUCTURE | Eggs
Journal Article
Journal of Aquatic Food Product Technology, ISSN 1049-8850, 11/2016, Volume 25, Issue 8, pp. 1190 - 1201
Gelatins extracted from the swim bladder of yellowfin tuna (Thunnus albacores) using various alkaline pretreatments were characterized. Alkaline mixtures (Na 2... 
gel strength | yellowfin tuna | swim bladder | Gelatin | PHYSICAL-PROPERTIES | SKIN GELATIN | COLLAGEN | ACID PRETREATMENT | NILOTICUS SKIN | FOOD SCIENCE & TECHNOLOGY | PROTEINS | FUNCTIONAL-PROPERTIES | Bladder | Fish | Tuna
Journal Article
Journal of Food Science, ISSN 0022-1147, 03/2011, Volume 76, Issue 2, p. S139
  Chemical composition, textural properties, and microstructure of cooked duck egg salted by 2 methods (coating and immersing) were determined during 4 wk of... 
Scanning electron microscopy | Salt | Food preservation | Effects | Food science | Microstructure | Eggs
Journal Article
Journal of Food Science, ISSN 0022-1147, 10/2009, Volume 74, Issue 8, p. S351
  Protein hydrolysate from salted egg white (PHSEW) with different degrees of hydrolysis (DH) (3%, 6%, and 9%) was produced using pepsin. Disappearance of... 
Proteins | Phosphates | Cooking | Shellfish | Seafoods | Food science | Eggs | Molecular weight
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 7/2012, Volume 5, Issue 5, pp. 1502 - 1510
Salting of duck egg pretreated with 5% acetic acid and different commercial proteases (flavourzyme, protamex, alcalase, and neutrase) was studied. After... 
Salted egg | Commercial protease | Biotechnology | Chemistry | Duck egg | Food Science | Chemistry/Food Science, general | Agriculture | Pretreatment | Acetic acid | Salting | FOOD SCIENCE & TECHNOLOGY
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 03/2009, Volume 89, Issue 4, p. 625
Salted eggs have been produced in Thailand and consumed nationwide. Salted egg can be made by brining eggs in saturated saline or by coating the egg with soil... 
Proteins | Moisture content | Food preservation | Lipids | Food science | Microstructure | Eggs
Journal Article
Food Research International, ISSN 0963-9969, 01/2013, Volume 50, Issue 1, pp. 420 - 427
The effects of enzymatic hydrolysis induced by food-grade exo- plus endo-proteases (i.e. Umamizyme and Flavourzyme) on the sensory characteristics and... 
Hydrolysis | Sodium | Emulsification | Foaming | Electrophoresis | Taste | Rice | Hydrolysates
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 03/2009, Volume 89, Issue 4, pp. 625 - 633
BACKGROUND: Salted eggs have been produced in Thailand and consumed nationwide. Salted egg can be made by brining eggs in saturated saline or by coating the... 
immersing method | textural property | duck egg | paste coating | salting | Duck egg | Paste coating | Immersing method | Salting | Textural property | GELS | FOOD SCIENCE & TECHNOLOGY | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | YOLK
Journal Article
Food Research International, ISSN 0963-9969, 01/2013, Volume 50, Issue 1, pp. 420 - 427
The effects of enzymatic hydrolysis induced by food-grade exo- plus endo-proteases (i.e. Umamizyme and Flavourzyme) on the sensory characteristics and... 
Functional properties | Umamizyme | Peptides | Umami | Rice | Flavourzyme | EXTRACTABILITY | FOOD SCIENCE & TECHNOLOGY | ENZYMATIC-HYDROLYSIS | SOY-SAUCE | BRAN PROTEINS | TASTE | IDENTIFICATION | FUNCTIONAL-PROPERTIES | FRACTION | EXTRACTION | SEPARATION | Proteases | Proteolysis | Biopolymers | Analysis
Journal Article
01/2017, ISBN 0128008792
Salted egg, mainly from ducks, is a traditional preserved egg product, which is very popular in Asia. The two major processes used to introduce salt into the... 
Salted egg | Egg yolk | Brining | Preservation | Duck | Coating | Egg white | Sodium chloride | Salting
Book Chapter
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