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Poultry Science, ISSN 0032-5791, 08/2015, Volume 94, Issue 8, pp. 1942 - 1956
The combination of increasing ethnic diversity in North America and growing consumer support for local food products may present opportunities for local... 
ethnic food market | salted duck egg | market segmentation | preserved duck egg | attitudes and beliefs | AGRICULTURE, DAIRY & ANIMAL SCIENCE | Sodium Chloride | Animals | Consumer Behavior | Commerce | Surveys and Questionnaires | Data Collection | Ducks | Eggs | Food Preservation
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 07/2017, Volume 52, Issue 7, pp. 1623 - 1631
Summary The influence of protein hydrolysates of salt duck egg white (PHSDEW) hydrolysed by acid protease on the quality of Jinga Shrimp (Metapenaeus affinis)... 
protein hydrolysate of salted duck egg white | water retention | Enzymolysis | shrimp quality | FOOD SCIENCE & TECHNOLOGY | LITOPENAEUS-VANNAMEI | ICED STORAGE | COD FILLETS | FUNCTIONAL-PROPERTIES | PEPTIDES | MELANOSIS | ANTIOXIDANT | CONSUMERS LIKING | MICROSTRUCTURE | WATER | Protein hydrolysates | Eggs | Quality management
Journal Article
Cereal Chemistry, ISSN 0009-0352, 11/2018, Volume 95, Issue 6, pp. 747 - 759
Background and objectives Durum wheat (Triticum turgidum L. ssp. durum) may have advantages over bread wheat in making various styles of noodles due to low... 
soft kernel durum | noodle color | white salted noodle | egg noodle | alkaline noodle | HARD WHITE | END-USE QUALITY | FOOD SCIENCE & TECHNOLOGY | WATER-ABSORPTION | PAN BREAD | POLYPHENOL OXIDASE ACTIVITIES | TEXTURE | FLOUR | PARTICLE-SIZE | STARCH DAMAGE | CHEMISTRY, APPLIED | WHEAT GERMPLASM
Journal Article
International Journal of Poultry Science, ISSN 1682-8356, 2017, Volume 16, Issue 9, pp. 369 - 373
Journal Article
International Journal of Food Properties, ISSN 1094-2912, 01/2018, Volume 21, Issue 1, pp. 868 - 878
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... 
salted duck eggs | Bilayer film | coating | storage | film properties | Storage | Coating | Film properties | Salted duck eggs | ANTIMICROBIAL PROPERTIES | BIODEGRADABLE FILMS | ANTIOXIDANT | FOOD SCIENCE & TECHNOLOGY | STARCH | MICROSTRUCTURE | Relative humidity | Water loss | Preservation | Alginic acid | Water content | Polyvinyl alcohol | Shelf life | Chitosan | Sodium alginate | Coatings | Eggs | Yolk
Journal Article
International Journal of Food Engineering, ISSN 2194-5764, 05/2018, Volume 14, Issue 3
We aimed to develop a process for making salted duck eggs using recycled mustard pickle brine. Saturated brine was generated from mustard pickle salt... 
mustard pickle brine | food processing | salted duck egg | YOLKS | FOOD SCIENCE & TECHNOLOGY
Journal Article
International Journal of Food Properties, ISSN 1094-2912, 12/2017, Volume 20, Issue sup2, pp. 1816 - 1822
A gravimetric method (GM) that can evaluate oil exudation rate in yolk of salted eggs was studied. The samples of 1.5-2.5 g yolk were sandwiched between filter... 
Salted egg | Oil exudation | Evaluation | Filter paper | Gravimetric method | WHITE | FOOD SCIENCE & TECHNOLOGY | CHEMICAL-COMPOSITION | DUCK EGG | YOLK | MICROSTRUCTURE | Eggs | Oil | Yolk
Journal Article
LWT, ISSN 0023-6438, 02/2018, Volume 88, pp. 119 - 125
The relationships between the maturation of salted duck egg yolk and the changes of physicochemical, texture and rheological properties were investigated by... 
Rheological property | Texture profile | Salted duck egg | Sodium chloride | Yolk | LOW-DENSITY LIPOPROTEINS | PROFILE | GELS | FOOD SCIENCE & TECHNOLOGY | PROTEINS | EMULSIONS | Proteins | Safety and security measures | Analysis | Hardness | Eggs | Investigations | Food
Journal Article
Journal of Texture Studies, ISSN 0022-4901, 10/2019, Volume 50, Issue 5, pp. 434 - 442
The influences of salted duck egg albumen powder (SDEAP) as salt replacer at various levels (0.5–2.5%) on autolysis and gelling properties of sardine surimi... 
trypsin inhibitor | sardine surimi | duck egg | gel property | salted albumen | proteolysis | Trypsin | Muscle proteins | Proteolysis | Analysis | Myosin
Journal Article
Computers and Electronics in Agriculture, ISSN 0168-1699, 11/2017, Volume 142, pp. 429 - 439
A method to detect the shell cracks in translucent images of duck eggs and salted duck eggs is presented. The method consists of a sequenced wave signal... 
Sequenced wave signal extraction and classification algorithm | On-line detection | Duck egg | Crack detection | Salted duck egg | SYSTEM | COMPUTER SCIENCE, INTERDISCIPLINARY APPLICATIONS | SHELL | ROLLING EGGS | AGRICULTURE, MULTIDISCIPLINARY | MACHINE VISION | PLATE | Analysis | Ducks | Algorithms
Journal Article
International Journal of Agricultural and Biological Engineering, ISSN 1934-6344, 2015, Volume 8, Issue 1, pp. 35 - 41
The quality of salted eggs differs in curing process. They need to be tested and graded before factory packaging. The dynamic images of salted eggs were... 
Salted egg | Nondestructive detection | Image processing | Machine vision | Automatic grading | image processing | SYSTEM | salted egg | nondestructive detection | AGRICULTURAL ENGINEERING | automatic grading | machine vision
Journal Article
Pakistan Journal of Biological Sciences, ISSN 1028-8880, 2014, Volume 17, Issue 3, pp. 424 - 428
Gambier liquid waste containing tannin compounds were quite high and serves as an antimicrobial agent that will tanning salted eggs so that closed the pores of... 
Tannin | Salted eggs | Bacterial colony forming and shelf life | Gambier liquid waste | Animals | Tannins - pharmacology | Anti-Infective Agents - pharmacology | Food Preservation - methods | Tanning | Eggs - microbiology | Colony Count, Microbial | Random Allocation | Industrial Waste | Ducks
Journal Article
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, ISSN 1002-6819, 11/2015, Volume 31, Issue 21, pp. 295 - 300
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 2011, Volume 54, Issue 1, pp. 53 - 59
Incorporating exogenous proteins into food production is a common practice for improving processing characteristics. In the present study, oat dough containing... 
Gluten-free | TGase | Oat noodle | SDS–PAGE | Oat dough | SDS-PAGE | BAKING PROPERTIES | FOOD SCIENCE & TECHNOLOGY | CROSS-LINKING | FROZEN DOUGH | MICROBIAL TRANSGLUTAMINASE | INSTRUMENTAL TEXTURE | BREAD QUALITY | WHITE SALTED NOODLES | FLOUR | SOY | MICROSTRUCTURE | Methylcellulose | Surface active agents | Pasta products | Analysis | Albumin | Gluten-free diet | Sulfates | Wheat | Gluten | Eggs
Journal Article