Results 291 to 300 of about 673,250 (353)
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Use of egg yolk phospholipids to generate chicken meat odorants.
Food Chemistry, 2019Lipids, particularly phospholipids, are known to play a significant role in the characteristic aroma of the different meat species. Both neutral lipids and phospholipids were extracted from egg yolk and added to minced chicken (1% w/w) prior to cooking ...
De-Wei Chen, D. Balagiannis, J. Parker
semanticscholar +1 more source
Food Chemistry, 2019
Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting were investigated, using low-field nuclear magnetic resonance (LF-NMR), transmission electron ...
Lilan Xu +6 more
semanticscholar +1 more source
Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting were investigated, using low-field nuclear magnetic resonance (LF-NMR), transmission electron ...
Lilan Xu +6 more
semanticscholar +1 more source
Food Hydrocolloids, 2019
Changes in physical and chemical properties, microstructure and intermolecular interactions of preserved egg yolk gels during pickling were determined to clarify the formation mechanism of alkali-induced egg yolk gels.
Yuan Yang +7 more
semanticscholar +1 more source
Changes in physical and chemical properties, microstructure and intermolecular interactions of preserved egg yolk gels during pickling were determined to clarify the formation mechanism of alkali-induced egg yolk gels.
Yuan Yang +7 more
semanticscholar +1 more source
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
openaire +1 more source
Food Hydrocolloids, 2019
The foaming characteristics (foam ability, foam stability and foam microstructure) of fresh foams based on egg white protein, and with the addition of different proportions of egg yolk and yolk fractions (plasma and granules) were analyzed in this ...
Xin Li +6 more
semanticscholar +1 more source
The foaming characteristics (foam ability, foam stability and foam microstructure) of fresh foams based on egg white protein, and with the addition of different proportions of egg yolk and yolk fractions (plasma and granules) were analyzed in this ...
Xin Li +6 more
semanticscholar +1 more source
Journal of Texture Studies, 1989
The rheological behaviour of egg yolk over the temperature range 5° to 60°C was studied and found to fit the power law. For egg yolk of different moisture content it was found that the data gave a better fit to the power law than to an exponential equation.
A. IBARZ, J. SINTES
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The rheological behaviour of egg yolk over the temperature range 5° to 60°C was studied and found to fit the power law. For egg yolk of different moisture content it was found that the data gave a better fit to the power law than to an exponential equation.
A. IBARZ, J. SINTES
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Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk
, 2019Egg yolk is an indispensable ingredient in the preparation of food emulsions due to its unique nutritional value and functional properties. However, egg yolk is sensitive to heat treatment and has poor emulsifying stability, which can be a limitation to ...
Yang Gao +5 more
semanticscholar +1 more source
Food Hydrocolloids, 2019
Egg yolk plays a crucial role in mayonnaise making. As an emulsifier, egg yolk controls the texture and stability of mayonnaise. Freezing extends the shelf-life of the yolks, however it causes gelation which negatively alters the functional properties of
Monica Primacella, Tong Wang, N. Acevedo
semanticscholar +1 more source
Egg yolk plays a crucial role in mayonnaise making. As an emulsifier, egg yolk controls the texture and stability of mayonnaise. Freezing extends the shelf-life of the yolks, however it causes gelation which negatively alters the functional properties of
Monica Primacella, Tong Wang, N. Acevedo
semanticscholar +1 more source
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
openaire +1 more source
Influence of bio-active terpenes on the characteristics and functional properties of egg yolk
Food Hydrocolloids, 2018The objective of this study was to evaluate the effects of the natural safety high antimicrobial compounds on egg yolk protein structure and function.
Mostafa M. Gouda +4 more
semanticscholar +1 more source