The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders

The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders

Duck eggs are rich in essential nutrients, such as amino acids, vitamins, and polyunsaturated fatty acids. However, their application in the food industry is hindered by glucose, which contributes to undesirable darkening during the Maillard reaction in processing. The present study examined the eff...

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Bibliographic Details
Main Authors: Svetlana Kamanova, Bakhyt Shaimenova, Linara Murat, Saule Saduakhasova, Dina Khamitova, Marat Muratkhan, Baltash Tarabayev, Gulnazym Ospankulova
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
duck egg
mélange
powder
desugarization
glucose
vitamins
Online Access:https://www.mdpi.com/2304-8158/14/9/1469
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