Results 291 to 300 of about 115,027 (305)

Egg-yolk peritonitis

2022
Cynthia M. Faux, Marcie L. Logsdon
openaire   +1 more source

Egg-Yolk Proteins

The Journal of Nutrition, 1932
T.H. Jukes, H.D. Kay
openaire   +1 more source

Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase

Journal of Food Science and Technology, 2017
Yujie Chi
exaly  

Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system

Food Chemistry, 2004
exaly  

Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels

International Journal of Gastronomy and Food Science, 2016
Amanda Laca, Manuel Rendueles, Mario DíAz   +2 more
exaly  

Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins

LWT - Food Science and Technology, 2015
Ismael Marcet, Mario DíAz
exaly  

Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates

Food Chemistry, 2006
exaly  

Egg-Yolk Model

2008
Shashi Shekhar, Hui Xiong
openaire   +1 more source

Formation mechanism and inhibition methods of frozen egg yolk gelation: A review

Trends in Food Science and Technology
Jiajia Zhang, Yanqiu Ma
exaly  

[Egg yolk reaction and the effect of microorganisms on the egg yolk complex].

Archiv fur Hygiene und Bakteriologie, 2000
openaire   +1 more source