Paracolon Organisms in Spray-dried Whole Egg Powder
نویسندگان
چکیده
منابع مشابه
Effect of spray dried whole egg powder on physicochemical and sensory properties of cake
As egg is a primary source of high quality proteins and offers a balanced distribution of basic food constituents such as minerals (iron, calcium, phosphorus and potassium) and vitamins, particularly vitamin E, A, B12, B2 and folic acid alongside high amounts of lipids, such as triacylglycerols, phospholipids and cholesterol to the body. Eggs were spray dried, that ultimately increase the shelf...
متن کاملEffects of spray-dried whole egg and biotin in calf milk replacer.
Holstein bull calves (n = 120) were fed milk replacers containing 0, 10, or 20% of the formulation (0, 22, or 44% of crude protein) as spray-dried whole egg powder in a 56-d feeding trial. Milk replacer was medicated with oxytetracycline and neomycin and was fed from d 1 to 42 of the study in a phase-fed program. All experimental milk replacers were supplemented with B vitamins, except biotin. ...
متن کاملSpray-Dried Lactose
pray-dried (SD) lactose was introduced to the pharmaceutical market in the 1960s as an excipient that enables direct compression of formulations in a simple manufacturing process (1). To this day, lactose remains one of the most popular excipients for active pharmaceutical ingredients (APIs) whose dose makes them suitable for direct compression. Several manufacturers make and sell SD lactose, a...
متن کاملRelease characteristics of flavor from spray-dried powder in boiling water and during rice cooking.
The release characteristics of flavor in boiling water and the flavor retention in the rice after cooking were investigated by using spray dried powder in encapsulated in or emulsified with d-limonene or ethyl n-hexanoate in cyclodextrin and maltodextrin, or in gum arabic and maltodextrin. The behavior of flavor release into the boiling water was well simulated by Avrami's equation. The retenti...
متن کاملThe compositions and properties of spray dried tuna flavor powder produced from tuna precooking juice
This study was to utilize the waste from canned tuna processing (tuna precooking juice) for producing dried tuna flavor powder. Tuna precooking juice was centrifuged and concentrated to 15% total soluble solid (TSS). Maltodextrin (DE 9) was added to increase the TSS of tuna precooking concentrate to 20, 22, 24 and 26%, then dried by spray dryer at 180oC inlet air temperature. The compositions a...
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ژورنال
عنوان ژورنال: Journal of Bacteriology
سال: 1947
ISSN: 0021-9193,1098-5530
DOI: 10.1128/jb.53.5.667-667.1947