Results 251 to 260 of about 50,423 (287)
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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
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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
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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.
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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.
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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
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Trends in Ecology & Evolution, 2000
We thank Charlotte Deerenberg, Pat Monaghan and Ruedi G. Nager for discussion and comments on this article. J.D.B. is supported by a scholarship from the Institute of Biomedical and Life Sciences, University of Glasgow.
, Blount, , Houston, , Møller
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We thank Charlotte Deerenberg, Pat Monaghan and Ruedi G. Nager for discussion and comments on this article. J.D.B. is supported by a scholarship from the Institute of Biomedical and Life Sciences, University of Glasgow.
, Blount, , Houston, , Møller
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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
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Effects of crotoxin (lecithinase A) on egg yolk and yolk constituents
Archives of Biochemistry and Biophysics, 1954Abstract The gelation of egg yolk caused by freezing was reduced by incubation with crotoxin (lecithinase A) before or after freezing. The lipoprotein fractions of yolk, lipovitellin and lipovitellenin, were attacked by crotoxin. The lysophospholipoproteins formed were hemolytic, had changed solubilities in water, and could be split by ethanol to ...
R E, FEENEY +2 more
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Journal of Food Science, 1970
SUMMARY This investigation was initiated to separate the unsaponifiable matter of egg yolk by thin layer chromatography (TLC) and attempt to identify the steroids by gas liquid chromatography (GLC). Three GLC liquid phases, differing in selective partition properties, were used to aid in the identification of ...
C. TU, W D. POWRIE, O. FENNEMA
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SUMMARY This investigation was initiated to separate the unsaponifiable matter of egg yolk by thin layer chromatography (TLC) and attempt to identify the steroids by gas liquid chromatography (GLC). Three GLC liquid phases, differing in selective partition properties, were used to aid in the identification of ...
C. TU, W D. POWRIE, O. FENNEMA
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Lipoleiomyoma: Egg-yolk in the uterus
Medical Journal Armed Forces India, 2022Mandeep Kaur +2 more
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Journal of Food Science, 1963
SUMMARY A study of the effects of freezing and thawing on egg yolk showed that there was a rapid increase in viscosity (25°C) during the first few hours of storage at −10° and −14°C. The effectiveness of sucrose and of sodium chloride as inhibitors was determined, and the influence of urea on the viscosity of native and of frozen and ...
W. D. POWRIE, H. LITTLE, A. LOPEZ
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SUMMARY A study of the effects of freezing and thawing on egg yolk showed that there was a rapid increase in viscosity (25°C) during the first few hours of storage at −10° and −14°C. The effectiveness of sucrose and of sodium chloride as inhibitors was determined, and the influence of urea on the viscosity of native and of frozen and ...
W. D. POWRIE, H. LITTLE, A. LOPEZ
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