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搜索结果: 1-7 共查到食品科学技术 egg-yolk相关记录7条 . 查询时间(0.062 秒)
We compare visual evaluation of yolk colour estimated by the usual method applying La Roche scale with spectrophotometric determination of β-carotene by AOAC method, and by new rapid analyser iCheckTM...
The effects of salt and mustard on egg yolk protein hydrolysis in mayonnaise during preservation were investigated. Both the amount of liberated tyrosine and changes in the band around 200kDa on SDS-P...
From the perspective of food safety and risk, we attempted to determine survivability of Newcastle Disease Virus (NDV) in egg products. We investigated the heat inactivation of NDV in egg yolk, and al...
Immunoaffinity columns were made with specific egg yolk immunoglobulin (Ig) Y against bovine IgG1 and IgG2 and were used to isolate pure IgG1 and IgG2 from Cheddar cheese whey or colostrum. About 10% ...
The recent Czech Food law (Decree No. 264/2003, 93/2000 and 57/2003 of the law No. 110/1997 as amended) requires the minimal concentration of egg or egg yolk content in relevant food products (mayonna...
Fish meat emulsion was prepared from egg-yolk, very low-lipid sardine meat (which was prepared through grinding or suspending in weak alkaline solution), salad oil, and vinegar. The microstructures of...
Fish meat emulsion was prepared from egg-yolk, very low lipid sardine meat ground or suspended in weak alkaline solution, salad oil, and vinegar. The effect of added water on the flow properties and o...

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