Results 241 to 250 of about 115,027 (305)

Flaxseed Mucilage as a Functional Egg Replacer in the Preparation of Mayonnaise: Stability, Physicochemical, and Sensory Properties

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Mayonnaise is a widely consumed food dressing worldwide. Traditionally, it is prepared by emulsification of oil with egg yolk. However, the use of eggs is limited due to their cholesterol‐rich content, allergenicity, and high price, as well as the vegan and healthy dietary preferences of consumers.
Elif Yaver, Eda Güneş, Nursena Adıyaman   +2 more
wiley   +1 more source

Walnut cake meal improves amino acids, fatty acid composition and flavor of egg yolk via the microbiota-yolk metabolites crosstalk in Jingfen-1 laying hens. [PDF]

Poult Sci
Bai X, Bi J, Li A, Deng X, Zhao Z, Hu H, Pan H.   +6 more
europepmc   +1 more source

Current Trends, Future Prospects and Constraints of Whole Microalgae and Their Fractions as a Functional Feed Ingredient for Animals

Journal of Animal Physiology and Animal Nutrition, Volume 110, Issue 3, Page 324-338, May 2026.
ABSTRACT Microalgae are a highly diverse group of unicellular organisms that grow in a wide range of aquatic environments and are widely used as dietary supplements for both human and animal applications. Microalgae are rich in lipids, proteins, carbohydrates and other valuable bioactive components such as pigments, antioxidants and vitamins.
Sietse Jan Koopmans, Simon Roques, Edoardo Zaccaria, Annemarie Mens, Soumya Kanti Kar   +4 more
wiley   +1 more source

The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study. [PDF]

Foods
Tang T, Zhang R, Chang C, Li J, Gu L, Yang Y, Su Y.   +6 more
europepmc   +1 more source

Alternative Protein Sources in Poultry and Pig Nutrition—A Review

Journal of Animal Physiology and Animal Nutrition, Volume 110, Issue 3, Page 351-367, May 2026.
ABSTRACT Proteins are an essential nutrient for the viability of all animals, enabling organisms to grow, regenerate and defend themselves against pathogenic organisms. Soybean and soybean‐based materials are commonly used to supplement protein in animal nutrition.
Lukáš Čumplík, Dana Zálešáková, Jakub Novotný, Lenka Kudlová, Leoš Pavlata, Ondřej Šťastník   +5 more
wiley   +1 more source

Non-destructive quantification of egg yolk ratio using visible-near-infrared hyperspectral imaging, machine learning and explainable AI. [PDF]

J Sci Food Agric
Ahmed MW, Emmert JL, Kamruzzaman M.
europepmc   +1 more source

Updated safety evaluation of the food enzyme catalase from the non‐genetically modified Aspergillus tubingensis strain AE‐CN

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract The food enzyme catalase (hydrogen‐peroxide:hydrogen‐peroxide oxidoreductase; EC 1.11.1.6) is produced with the non‐genetically modified Aspergillus tubingensis strain AE‐CN by Amano Enzyme Inc. The food enzyme is intended to be used in seven food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Simone Lunardi, Magdalena Andryszkiewicz, Daniele Cavanna, Ana Criado, Yi Liu   +17 more
wiley   +1 more source

Effect of Canthaxanthin on Egg Yolk Quality of Huaixiang Laying Hens at Normal and High Temperature. [PDF]

Foods
Song Y, Yu S, Zhang X, Huang W, Tao S, Chen J, Zhou X, Xiao M, An L.   +8 more
europepmc   +1 more source

Fermented Chinese Herbs Improved Egg Production, Egg Shell Quality, and Egg Yolk Cholesterol of Laying Hens by Regulating Estrogen, Lipid Metabolism, and Calcium Metabolism. [PDF]

Animals (Basel)
Liu X, He Y, Cao Y, Wang X, Yang Y, Song J.   +5 more
europepmc   +1 more source

Nutrient migration and lipidomics changes in the liquid inner core of alkali-pickled duck egg yolk. [PDF]

Poult Sci
Jia D, Xie Y, Hu Z, Zhu D, Ye H, Qiu M, Geng F.   +6 more
europepmc   +1 more source