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Başlık: Impact of processing methods on nutritive value and fatty acid profile of hen eggs
Yazarlar: Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
0000-0002-8482-5055
0000-0001-7871-1628
Akpınar, Arzu Bayizit
Özcan, Tülay
Yılmaz, Lütfiye Ersan
Gürbüz, Ozan
AAG-8194-2021
AAG-8219-2021
AAF-3213-2020
12545580300
25926089700
35750795400
8528582100
Anahtar kelimeler: Cholesterol
Fatty acid composition
Hen eggs
Nutritional value
Yolk
Functionality
Components
Veterinary sciences
Yayın Tarihi: 2010
Yayıncı: Univ Agriculture, Fac Veterinary Science
Atıf: Akpınar, A. B. vd. (2010) "Impact of processing methods on nutritive value and fatty acid profile of hen eggs". Pakistan Veterinary Journal, 30(4), 219-222.
Özet: The objective of the current study was to determine the effect of refrigeration, freezing and spray-drying processing method on nutritive components and fatty acid composition of egg yolk, egg white and whole egg. Spray-dried egg products showed higher values than those of frozen or refrigerated products as having higher total solids and comprise the contents in concentrated amounts. There was non-significant difference in the cholesterol levels of processed whole eggs and yolks. Fatty acid compositions of whole eggs and yolks that were processed either by refrigeration or freezing or spray-drying revealed major fatty acids as oleic, stearic, linoleic and linolenic acid. It was concluded that processing method do affects nutrient composition of egg products.
URI: http://hdl.handle.net/11452/24373
ISSN: 0253-8318
2074-7764
http://www.pvj.com.pk/pdf-files/30_4/219-222.pdf
Koleksiyonlarda Görünür:Scopus
Web of Science

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