4.7 Article

Characterization of quail egg powders obtained by liquid egg drying and foam-mat drying

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin

Kotchikpa Justin Ekpo et al.

Summary: This study compared the physicochemical and microbiological qualities of different processed quail eggs. The results showed significant differences between freeze-dried and hot air-dried quail eggs compared to liquid and pasteurized quail eggs. Pasteurized quail eggs had higher content of dry matter and fat, and a more basic pH. Microbiologically, only total mesophilic aerobic germs differed among the eggs, but the load was lower than the standard. No harmful bacteria were found in any of the egg products.

INTERNATIONAL JOURNAL OF FOOD SCIENCE (2022)

Article Agriculture, Dairy & Animal Science

Quality of Japanese quail (Coturnix coturnix japonica) eggs after extended refrigerated storage

J. K. Northcutt et al.

Summary: Commercial Japanese quail eggs stored at low temperatures for a long time showed a reduction in bacteria and mold on the eggshell surface, but an increase in bacteria quantity after eggshell crushing. The pH of the albumen increased with longer storage time, while the albumen height decreased. The yolk pH also increased and the Haugh units decreased with longer storage time.

JOURNAL OF APPLIED POULTRY RESEARCH (2022)

Article Food Science & Technology

Formation and fate of Amadori rearrangement products in Maillard reaction

Heping Cui et al.

Summary: This review provides insights into the formation and degradation of ARPs, as well as their role in the regulation of Maillard flavor and browning. The preparation of ARPs in aqueous medium and natural deep eutectic solvent methods are proposed as green and efficient ways for industrial production. ARPs have great potential as taste enhancers and flavor precursors in various food products, with controlled formation of process flavor and browning being achievable through their application.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Engineering, Chemical

A simplified model to describe drainage of egg white powder foam containing additives

Ali Faezian et al.

CHEMICAL ENGINEERING SCIENCE (2019)

Article Agriculture, Dairy & Animal Science

Egg quality and egg albumen property of domestic chicken, duck, goose, turkey, quail, and pigeon

Congjiao Sun et al.

POULTRY SCIENCE (2019)

Article Agriculture, Multidisciplinary

Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying: evaluation of foam and powder properties

Sandi Darniadi et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Article Food Science & Technology

Comparative study on physicochemical and functional properties of egg powders from Japanese quail and white Leghorn chicken

Tanaji G. Kudre et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)

Article Food Science & Technology

Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake

Halime Pehlivanoglu et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)

Article Food Science & Technology

Inhibitory effects of quail egg on mast cells degranulation by suppressing PAR2-mediated MAPK and NF-κB activation

Priscilia Lianto et al.

FOOD & NUTRITION RESEARCH (2018)

Article Engineering, Chemical

Mapping the rate-limiting regimes of food powder reconstitution in a standard mixing vessel

W. Robert Mitchell et al.

POWDER TECHNOLOGY (2015)

Review Food Science & Technology

FOAM MAT DRYING OF FOOD MATERIALS: A REVIEW

A. Sangamithra et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)

Article Chemistry, Applied

On quantifying the dissolution behaviour of milk protein concentrate

Y. Fang et al.

FOOD HYDROCOLLOIDS (2011)

Article Food Science & Technology

Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan

Mehmet Koc et al.

JOURNAL OF FOOD SCIENCE (2011)

Article Engineering, Chemical

Characteristics of milk powders produced by spray freeze drying

Samuel Rogers et al.

DRYING TECHNOLOGY (2008)

Article Food Science & Technology

Effect of moderate spray drying conditions on functionality of dried egg white and whole egg

M. A. Ayadi et al.

JOURNAL OF FOOD SCIENCE (2008)

Article Engineering, Chemical

Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin

Aroldo Arevalo-Pinedo et al.

JOURNAL OF FOOD ENGINEERING (2007)

Review Agriculture, Multidisciplinary

Albumen protein and functional properties of gelation and foaming

Ana Claudia Carraro Alleoni

SCIENTIA AGRICOLA (2006)

Article Food Science & Technology

Dry-pasteurization of egg albumen powder in a fluidized bed. II. Effect on functional properties: gelation and foaming

M Hammershoj et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)

Article Chemistry, Physical

Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum

T Moschakis et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2005)

Article Food Science & Technology

Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG

E Ananta et al.

INTERNATIONAL DAIRY JOURNAL (2005)

Article Engineering, Chemical

Influence of spray drying conditions on tomato powder properties

AM Goula et al.

DRYING TECHNOLOGY (2004)

Review Food Science & Technology

Modification of functional properties of egg-white proteins

L Campbell et al.

NAHRUNG-FOOD (2003)

Article Chemistry, Applied

Rehydration of food powders

S Hogekamp et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2003)

Article Agriculture, Multidisciplinary

Influence of spray drying conditions on functionality of dried whole egg

K Franke et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)

Article Food Science & Technology

Physical and flavour stability of mayonnaise

JA Depree et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2001)

Review Biotechnology & Applied Microbiology

Xanthan gum:: production, recovery, and properties

F García-Ochoa et al.

BIOTECHNOLOGY ADVANCES (2000)