Results 251 to 260 of about 115,027 (305)

Developing a Simple and Feasible Process for the Crude Extraction of Livetins and Phosvitin from Egg Yolk. [PDF]

Foods
Zhang F, Ding Y, Zhang Z, Zhu H, Jiao H, Dong S, Li J, Gu L, Chang C, Yang Y, Su Y.   +10 more
europepmc   +1 more source

Comparative Analysis of Egg Yolk Phospholipid Unsaturation and Its Impact on Neural Health in Alzheimer Disease Mice. [PDF]

Foods
Sun Y, Wu Y, Fang B, Li J, Liu Y, Gao H, Zhang M.   +6 more
europepmc   +1 more source

Oral Administration of Hydrolyzed Egg Yolk Peptides With Low Molecular Weight Increased Bone Density by Regulating Bone Metabolism and Immune Responses. [PDF]

J Food Sci
Luan W, Hu Y, Sun W, Bao J, Pan B, Mai H, Li Q, He R, Zhang X, Jiao H.   +9 more
europepmc   +1 more source

Effects of Lipopolysaccharides from Hafnia alvei PCM1200, Proteus penneri 12, and Proteus vulgaris 9/57 on Liposomal Membranes Composed of Natural Egg Yolk Lecithin (EYL) and Synthetic DPPC: An EPR Study and Computer Simulations. [PDF]

Membranes (Basel)
Man D, Pytel B, Pisarek I.
europepmc   +1 more source

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Egg yolk plasma can replace egg yolk in stallion freezing extenders

Theriogenology, 2011
Hen 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

Development and characterization of egg yolk and egg yolk fractions edible films

Food Hydrocolloids, 2017
Abstract 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).
Amanda Laca, Paula Oulego, Manuel Rendueles   +2 more
exaly   +2 more sources

COLORIMETRIC CHARACTERIZATION OF EGG YOLK AND EGG YOLK PRODUCTS

Journal of Food Science, 1973
Procedures 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, J. L. FRY, C. F. HINTON, R. H. HARMS   +3 more
openaire   +1 more source

Thermal behaviour of lyophilized egg yolk and egg yolk fractions

Journal of Food Engineering, 2011
Despite 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

Steroids in egg yolk

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

The structure of egg yolk triglycerides

Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1970
Abstract 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