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Quality, protease inhibitor and gelling property of duck egg albumen as affected by storage conditions
Physicochemical properties, trypsin inhibitory activity, and gelling properties of albumen from duck egg during 15 days of storage at 4 °C and room temperature (28–30 °C) were studied. As the storage time increased, Haugh unit and moisture content decreased, while the pH value increased (P < 0.05...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2017
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5785376/ https://ncbi.nlm.nih.gov/pubmed/29391615 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2960-6 |
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