Physicochemical and Functional Properties of Dehydrated Japanese Quail (&lt;i&gt;Coturnix ja

Physicochemical and Functional Properties of Dehydrated Japanese Quail (<i>Coturnix ja

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：heyfeng

【摘要】

：

Physicochemical, functional and digestibility analyses were done of dehydrated quail egg white to determine its possible practical applications. Quail egg white

【作者】

：

Maira Segura-Campos Roberto P&

【机构】

：

FacultyofChemicalEngineering,FacultyofChemicalEngineering,InalimFoodIndustry

【出处】

：

食品与营养科学(英文)

【发表日期】

：

2013年3期

【关键词】

：

COTURNIX japonica Dehydrated Egg White PHYSICOCHEMICAL PROPERTIES FUNCTIONAL PRO

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Physicochemical, functional and digestibility analyses were done of dehydrated quail egg white to determine its possible practical applications. Quail egg white was dehydrated by air convection using one of two temperatures and times: M1 (65℃, 3.5 h), M2

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