Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment

Poultry Science

Volumn 89, Issue 4, 2010, Pages 729-737

  Lai, K M ^a   Chuang, Y S ^a   Chou, Y C ^a   Hsu, Y C ^a   Cheng, Y C ^a   Shi, C Y ^a   Chi, H Y ^a   Hsu, K C ^a  

^a CHUNG SHAN MEDICAL UNIVERSITY HOSPITAL   (Taiwan)

Author keywords

Duck egg; Egg white; Hydrostatic pressure; Physicochemical property; Yolk

Indexed keywords

EGG PROTEIN; THIOL DERIVATIVE;

ANIMAL; ARTICLE; CHEMISTRY; DUCK; EGG SHELL; FEMALE; HYDROSTATIC PRESSURE; PH; PRESSURE; PROTEIN DENATURATION; SOLUBILITY;

ANIMALS; DUCKS; EGG PROTEINS; EGG SHELL; FEMALE; HYDROGEN-ION CONCENTRATION; HYDROSTATIC PRESSURE; PRESSURE; PROTEIN DENATURATION; SOLUBILITY; SULFHYDRYL COMPOUNDS;

EID: 77953039773     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2009-00244     Document Type: Article

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