Results 281 to 290 of about 673,250 (353)

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

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.
Pillet, Elodie, Duchamp, Guy, Batellier, F., Beaumal, Valerie, Anton, Marc, Desherces, S., Schmitt, E., Magistrini, Michèle   +7 more
openaire   +4 more sources

Biological activities of egg yolk lipids: A review.

Journal of Agricultural and Food Chemistry, 2020
As one of six dietary nutrients, Lipid derived from different food matrix has been extensively studied and has an appropriate application in food, medicine and cosmetic industry.
Nanhai Xiao, Yan Zhao, Yao Yao, Na Wu, Mingsheng Xu, Huaying Du, Yonggang Tu   +6 more
semanticscholar   +1 more source

3D printing of egg yolk and white with rice flour blends

, 2020
3D printing of foods is an emerging technique for customized fabrication of food matrices. Importantly, a well optimized formulation can be an excellent channel to deliver macro and micro nutrients. Egg is packed with nutrients and has several functional
T. Anukiruthika, J. Moses, C. Anandharamakrishnan   +2 more
semanticscholar   +1 more source

Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk

, 2020
This study investigated the effects of heat treatment (at 72, 76, 80, 84 °C for 2, 4, 6, 8, 10, 12 min) on the rheological, microstructural, protein structures and 3D printing characteristics of egg yolk. The results showed that the storage modulus (G′),
Lilan Xu, Luping Gu, Yujie Su, Cuihua Chang, Jing Wang, Dong Shijian, Yin Liu, Yan-jun Yang, Junhua Li   +8 more
semanticscholar   +1 more source

Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions.

Carbohydrate Polymers, 2020
The aim of the present paper was to fabricate egg yolk-modified starch complex at neutral pH as novel emulsifiers to stabilize high internal phase emulsions (HIPEs).
Lilan Xu, Luping Gu, Yujie Su, Cuihua Chang, Shijian Dong, Xinghe Tang, Yan-jun Yang, Junhua Li   +7 more
semanticscholar   +1 more source

Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk.

Food Chemistry, 2020
Lactic acid bacteria fermentation is a safe and green technology that can modify the function of food ingredients (including proteins). In this article, egg yolks were subjected to fermentation with commercial lactic acid bacteria for 0, 3, 6 and 9 h ...
Liangjie Tian, Shuting Hu, Jie Jia, Wen Tan, Lu Yang, Qinjun Zhang, Xuebo Liu, Xiang Duan   +7 more
semanticscholar   +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

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

Why egg yolk is yellow

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
openaire   +2 more sources