Properties of Albumen from Eggs Having Mottled Yolks
Poultry Science, 1977 Abstract Albumen from normal eggs and from eggs having mottled yolks was examined for composition and for functional capacity. Yolk mottling was induced by including 0.02% Nicarbazin in the hen’s ration. Albumen from eggs having mottled yolks was quite different in composition from albumen collected from normal eggs.
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Tandem mass tag-based quantitative proteomics analysis and gelling properties in egg albumen of laying hens feeding tea polyphenols. [PDF]
Poult Sci, 2020 Ding X +8 more
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The effect of egg turning and fertility upon the potassium concentration of the albumen and yolk of the Japanese quail [PDF]
, 2000 Baggott, Glenn K., Latter, G.V.
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QUALITY OF TABLE EGGS ON THE CROATIAN MARKET
Poljoprivreda, 2017 This paper investigates the physical and chemical quality indicators of table eggs available on the Croatian market. The research was carried out on eggs produced by two manufacturers, marked as A and B, on the 7th and 28th day of egg storing.
Manuela Grčević Grčević +4 more
doaj
The Effect of Shell Egg Pasteurization on the Protein Quality of Albumen
, 2001 C.R. Hank +4 more
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Effects of Age and Storage Duration on Relationships among Albumen Quality Traits and Egg Weight in Japanese Quails [PDF]
, 2011 Sedat Aktan
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EGG ALBUMEN QUALITY AS AFFECTED BY BIRD ORIGIN
Journal of Central European Agriculture, 2009 The purpose of study was to assess the effect of bird genome on egg albumen quality. Egg albumen harvested from seven local strains of laying hens: S-55, K-44, K-66, A-88, A-22, M-55 and V-44 were taken as experimental material. The main physical and chemical quality traits of egg albumen were determined.
LEWKO, LIDIA, GORNOWICZ, EWA
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Strain Variation in Albumen Quality Decline of Hen’s Eggs
, 1957 K.N. May +2 more
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Development of non-woven nanofibers of egg albumen-poly (vinyl alcohol) blends: influence of solution properties on morphology of nanofibers [PDF]
, 2011 G. V. N. Rathna, J. P. Jog, A.B. Gaikwad
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Modification of egg albumen to improve thermal stability
, 2018 Eggs are an excellent source of high quality protein for consumers that can be economically produced. This dissertation focuses on improving the thermal stability of egg albumen or egg white protein. As consumers are demanding more protein in their diets, egg white proteins can provide the supply to meet those needs.
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