Large-scale probiotic manufacturing facility highlighting high-density fermentation, centrifugation, and freeze-drying technologies with production targets.
Home
Q.P. Discovers Egg-white...

Q.P. Discovers Egg-white Peptide

30 Aug 2006
Add nutritioninsight as a preferred source on Google
Image

The discovery will be presented on August 29 at the 53rd meeting of the Japanese Society for Food Science and Technology in Kanagawa.

30/08/06 Q.P. has discovered that egg-white peptide has the ability to inoxidize an egg yolk and therefore retain the flavor of foods. This is because, Q.P. argues, egg-white peptide can contain iron ions that promote oxidization.

This discovery will be presented on August 29 at the 53rd meeting of the Japanese Society for Food Science and Technology in Kanagawa.

All content and features on this website are copyrighted with all rights reserved. The full details can be found in our privacy statement
Add nutritioninsight as a preferred source on Google
Subscribe to our newsletters
PlatformsFood Ingredients FirstNutrition InsightPackaging InsightsPersonal Care InsightsThe World of Food Ingredients
About usContact usAdvertisingPrivacy statementSitemapArchive
Follow us
linkedinrss_headergoogle_news
Image