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Dietary Hemp (<i>Cannabis sativa</i> L.) Products Enhance Egg Yolk Omega-3 Fatty Acids and Color Without Compromising Laying-Hen Performance: A Meta-Analysis. [PDF]
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Comparative Veterinary Anatomy, 2022
Egg yolk peritonitis (the presence of yolk material in the coelomic cavity) is a common cause of abdominal distension in birds. Yolk material by itself induces a mild inflammatory response and may be reabsorbed by the peritoneum.
Cynthia M. Faux, Marcie L. Logsdon
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Egg yolk peritonitis (the presence of yolk material in the coelomic cavity) is a common cause of abdominal distension in birds. Yolk material by itself induces a mild inflammatory response and may be reabsorbed by the peritoneum.
Cynthia M. Faux, Marcie L. Logsdon
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International Journal of Biological Macromolecules, 2023
This study investigated the impact of varied pH treatments on the structural, emulsification, and interfacial adsorption properties of egg yolk. The solubility of egg yolk proteins decreased and then increased in response to pH changes, with a minimum ...
Yaqin Yang +4 more
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This study investigated the impact of varied pH treatments on the structural, emulsification, and interfacial adsorption properties of egg yolk. The solubility of egg yolk proteins decreased and then increased in response to pH changes, with a minimum ...
Yaqin Yang +4 more
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Food Research International, 2023
The use of safe physical means to achieve egg yolk as natural carrier for active ingredients plays an important role in increasing the added value of egg yolk.
Xiaoyun Liu +7 more
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The use of safe physical means to achieve egg yolk as natural carrier for active ingredients plays an important role in increasing the added value of egg yolk.
Xiaoyun Liu +7 more
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Food Chemistry, 2023
This study explored the effect of yolk sphere on gel state and taste differences between whole boiled egg yolk (WBEY) and stirred boiled egg yolks (SBEYs).
Yuanyuan Liu +5 more
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This study explored the effect of yolk sphere on gel state and taste differences between whole boiled egg yolk (WBEY) and stirred boiled egg yolks (SBEYs).
Yuanyuan Liu +5 more
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Evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS.
Food Chemistry, 2022A comprehensive UPLC-MS/MS-based lipidomics analysis of egg yolk at different storage periods was performed. Through the analysis, 836 lipid species from 27 subclasses were detected, including 159 significantly different lipid species. Glycerolipids (GL)
Yu Liu +7 more
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Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound.
Food Chemistry, 2021The effects of high-intensity ultrasound (HIU) treatment-induced depolymerization of chicken egg yolk granules were investigated. The results showed that the yolk granules were depolymerized after HIU treatment, and the average particle size was ...
F. Geng +3 more
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Food Chemistry, 2021
The salted egg yolk (SEY) is very popular in China for its pleasant flavor and texture. However, the long production cycle of traditional pickling and the waste of salted egg white had limited its industrialization.
Yujie Su +5 more
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The salted egg yolk (SEY) is very popular in China for its pleasant flavor and texture. However, the long production cycle of traditional pickling and the waste of salted egg white had limited its industrialization.
Yujie Su +5 more
semanticscholar +1 more source
Quantitative proteomic analyses during formation of chicken egg yolk.
Food Chemistry, 2021A quantitative comparison of the proteomes during different periods of the formation of egg yolk, from yellow follicles (YF), small hierarchical follicles (9-12 mm, SF), and the largest hierarchical follicle (LF), was performed.
Yi Wang +5 more
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The ‘Egg-Yolk’ Representation of Regions with Indeterminate Boundaries
, 2020The paper proposes an approach to representing and reasoning about spatial regions with undetermined boundaries, using an adaptation of`RCC-theory', a region-based system for representing qualitative spatial relations developed over the last few years ...
A. Cohn, N. Gotts
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