Results 191 to 200 of about 42,800 (242)
Genomic signatures associated with the evolutionary loss of egg yolk in parasitoid wasps. [PDF]
Proc Natl Acad Sci U S AZhao X +11 more
europepmc +1 more source
Comparative Safety of Baked Egg, Egg Yolk, and Egg White in Young Children with Egg Allergy.
Int Arch Allergy ImmunolOhara Y, Matsumoto Y, Fujita M, Inuo C.
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Development and characterization of egg yolk and egg yolk fractions edible films
Food Hydrocolloids, 2017Abstract New edible films were developed using egg yolk, yolk fractions (granules and plasma) and their purified protein fractions as a raw material. All films were characterized by means of texturometry, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and thermogravimetry (TGA).
Mario Díaz +2 more
exaly +2 more sources
Egg yolk plasma can replace egg yolk in stallion freezing extenders
Theriogenology, 2011Hen egg yolk is normally used as a cryoprotective agent in semen freezing extenders, but its use has sanitary and practical disadvantages. Moreover the protection afforded by egg yolk has not yet been completely elucidated. The objective of this study was to compare the egg yolk plasma fraction to whole egg yolk in stallion freezing extender.
Marc Anton
exaly +5 more sources
COLORIMETRIC CHARACTERIZATION OF EGG YOLK AND EGG YOLK PRODUCTS
Journal of Food Science, 1973Procedures are suggested for COLOR‐EYE® evaluation of various yolk forms and products. Chromaticity coordinates derived from COLOR‐EYE determinations and the calculated dominant wavelength (λ d ), excitation purity (P e ) and luminous reflectance (Y
S. T. McCREADY +3 more
openaire +1 more source
The structure of egg yolk triglycerides
Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1970Abstract The triglycerides isolated from egg yolk lipids were subjected to stereospecific analysis. A very high degree of asymmetry between positions 1 and 3 was found. Palmitic acid constituted over 70% of the fatty acids in position 1. Position 2 was occupied largely by oleic and linoleic acids and position 3 by oleic acid and a comparatively small
W W, Christie, J H, Moore
openaire +2 more sources
Steroids, 1972
Abstract Daily intravenous injection of 17β-estradiol-6,7-H3 or progesterone-7α-H3 into laying hens led to the deposition of radioactive steroids in the egg yolk. The transfer of radioactivity to yolk reached a steady state, representing approximately 0.04% of the injected dose, within 4–7 days.
openaire +2 more sources
Abstract Daily intravenous injection of 17β-estradiol-6,7-H3 or progesterone-7α-H3 into laying hens led to the deposition of radioactive steroids in the egg yolk. The transfer of radioactivity to yolk reached a steady state, representing approximately 0.04% of the injected dose, within 4–7 days.
openaire +2 more sources
Proteins and calcium in egg yolk
Experimental Cell Research, 1959Abstract Certain proteins of egg yolk—X 1 , a phosphoprotein, and X 2 , a lipoglycoprotein—were compared to their serum precursors with the aid of chemical, electrophoretic and ultracentrifugal techniques. The X 1 -X 2 components were found only within the egg yolk granules.
O A, SCHJEIDE, M R, URIST
openaire +2 more sources
Thermal behaviour of lyophilized egg yolk and egg yolk fractions
Journal of Food Engineering, 2011Despite its importance from a technical point of view, the influence of temperature on rheological behaviour of lyophilized egg yolk and egg yolk fractions has not yet been studied. In this work, the effect of temperature on rheological properties of these products have been analysed by means of stationary and oscillatory measurements.
A. Laca, B. Paredes, M. Díaz
openaire +1 more source