Study on the Effects of Egg Yolk Oils Prepared from Various Procedures Against Hyperlipoidemic Rats
碩士 === 國立海洋大學 === 食品科學系 === 90 === Egg yolk oil extracts were prepared by either 260℃ pan-fried (PF) traditional method or extracted with different ratio of ethanol, acetone, and hexane solvent mixtures. Among these methods, PF showed the lowest yield, 33.12%, while solvent extractions had yields be...
Main Authors: | Wang, T. W., 王姿文 |
---|---|
Other Authors: | Chang, C. M. |
Format: | Others |
Language: | zh-TW |
Published: |
2001
|
Online Access: | http://ndltd.ncl.edu.tw/handle/30109623168635871468 |
Similar Items
-
Studies on Separation of Egg Yolk Oil by Enzyme Hydrolysis of Chicken Egg Yolk
by: Hui-Fang Ju, et al. -
Study on preparation the egg yolk puff with chitosan
by: LI Hui, et al.
Published: (2014-12-01) -
Preparation and Application of Egg Yolk Antibodies Against Chinese Sacbrood Virus Infection
by: Li Sun, et al.
Published: (2018-08-01) -
Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken
by: Firman Jaya, et al.
Published: (2013-09-01) -
Preparation and characterization of phosphopeptides from egg yolk phosvitin
by: Jiandong Ren, et al.
Published: (2015-10-01)