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Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting
Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt content and surface hydrophobicity increased (p<0.05). Trypsin inhibitory activity and sp...
Tallennettuna:
| Julkaisussa: | Korean J Food Sci Anim Resour |
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| Päätekijät: | , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Korean Society for Food Science of Animal Resources
2018
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5932963/ https://ncbi.nlm.nih.gov/pubmed/29725221 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.38.1.014 |
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