Results 261 to 270 of about 115,027 (305)
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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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Journal of Food Science, 1977
ABSTRACT The particulate matter of fresh, infertile egg yolk was studied using transmission electron microscopy. Granules in electron micrographs appeared to be composed of electron‐dense subunits. Treatment of granules with 0.34M NaCl removed a considerable amount of matrix particles, and, as a result, subunits each consisting of a ...
C. M. CHANG, W. D. POWRIE, O. FENNEMA
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ABSTRACT The particulate matter of fresh, infertile egg yolk was studied using transmission electron microscopy. Granules in electron micrographs appeared to be composed of electron‐dense subunits. Treatment of granules with 0.34M NaCl removed a considerable amount of matrix particles, and, as a result, subunits each consisting of a ...
C. M. CHANG, W. D. POWRIE, O. FENNEMA
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NUTRITIONAL ASPECTS OF EGG YOLK
Nutrition Reviews, 2009O A, SCHJEIDE, M R, URIST
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2018
Avian eggs differ from most other animal eggs in the high proportion of yolk lipids. The great uniformity in the composition of the egg yolk lipids (EYL) serves to maintain its chemical and physical properties in various industrial applications. In fresh eggs, the lipids are combined noncovalently with protein, largely in particles of lipoprotein, and ...
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Avian eggs differ from most other animal eggs in the high proportion of yolk lipids. The great uniformity in the composition of the egg yolk lipids (EYL) serves to maintain its chemical and physical properties in various industrial applications. In fresh eggs, the lipids are combined noncovalently with protein, largely in particles of lipoprotein, and ...
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The East African Agricultural Journal, 1938
(1938). Quality in Egg Yolks. The East African Agricultural Journal: Vol. 4, No. 2, pp. 102-104.
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(1938). Quality in Egg Yolks. The East African Agricultural Journal: Vol. 4, No. 2, pp. 102-104.
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