Competition to Egg Products Heats Up

Terry Evans

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Competition to Egg Products Heats Up

机译：蛋制品竞争加剧

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Current technology is getting closer to developing egg alternatives that may compete with eggs, Dr. Thomas Herald, Kansas State University, said at the recent International Egg Commission annual conference in Guadalajara, Mexico. He added, however, that research needs to be conducted to determine what issues, if any, egg alternatives may face in full-scale processing.

机译：堪萨斯州立大学的Thomas Herald博士在最近在墨西哥瓜达拉哈拉举行的国际鸡蛋委员会年度会议上说，当前的技术正在接近开发可能与鸡蛋竞争的鸡蛋替代品。他补充说，但是，需要进行研究以确定替代品在全面加工中可能面临的问题。

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《Egg Industry》 |2007年第1期|共3页
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Terry Evans;
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正文语种 eng
中图分类蛋品加工工业;
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1. Competition to Egg Products Heats Up [J] . Terry Evans Egg Industry . 2007,第1期

机译：蛋制品竞争加剧
2. Competition in OTC space heats up as CME, ICE plan slew of new products [J] . Jessica Matron, Sheetal Nasta Inside FERC's Gas Market Report . 2008,第nova14期

机译：芝加哥商品交易所（CME），ICE计划推出新产品，场外交易领域的竞争日趋白热化
3. Competition in OTC space heats up as CME, ICE plan slew of new products [J] . Sheetal Nasta platts Inside FERC's Gas Market Report . 2008,第Nova14期

机译：芝加哥商品交易所（CME），ICE计划推出新产品，场外交易领域的竞争日趋白热化
4. Dynamic analysis of the heating process for liquid egg products and tuning controller [C] . Patrícia de Souza Castro, Patrícia Akemi Makiyama, Vivaldo Silveira Jr International congress on engineering and food . 2011

机译：液体蛋制品和调谐控制器加热过程的动态分析
5. TEXTURE AND MICROSTRUCTURE OF HEAT-FORMED EGG WHITE, EGG YOLK, AND WHOLE EGG GELS (WATER-BINDING). [D] . WOODWARD, SCOTT ALAN. 1984

机译：热成型蛋白，蛋黄和全蛋凝胶的质地和微观结构（水结合）。
6. Skin prick testing with extensively heated milk or egg products helps predict the outcome of an oral food challenge: a retrospective analysis [O] . Zein Faraj, Harold L Kim 2012

机译：使用大量加热的牛奶或鸡蛋产品进行皮肤点刺测试有助于预测口服食品挑战的结果：回顾性分析
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Competition to Egg Products Heats Up

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