Results 301 to 310 of about 673,250 (353)
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Development and characterization of egg yolk and egg yolk fractions edible films
Food Hydrocolloids, 2017Abstract New edible films were developed using egg yolk, yolk fractions (granules and plasma) and their purified protein fractions as a raw material. All films were characterized by means of texturometry, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and thermogravimetry (TGA).
Sandra Fuertes +5 more
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Cryopreservation and egg yolk medium alter the proteome of ram spermatozoa.
Journal of Proteomics, 2018Cryopreservation causes significant lethal and sub-lethal damage to spermatozoa. In order to improve freezing outcomes, a comprehensive understanding of sub-lethal damage is required.
T. Pini +5 more
semanticscholar +1 more source
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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Imaging Residue Transfer into Egg Yolks
Journal of Agricultural and Food Chemistry, 2000Prediction models for residue transfer into eggs are being developed. Recent results indicate that the developing egg yolk serves as an important storage depot for chemical residues. The current study was conducted to visualize incorporation and potential compartmentalization of drug residues in developing egg yolks. To this end, the drug magnevist was
D J, Donoghue, K, Myers
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Effect of egg yolk plasma and soybean lecithin on rooster frozen-thawed sperm quality and fertility.
Theriogenology, 2018This experiment was conducted to study the effects of egg yolk plasma (10%, 15% and 20%), soybean lecithin (0.5%, 1% and 1.5%) and whole egg yolk (WEY) (control) on post-thawed sperm quality, hatchability and fertility outcomes.
M. Mehdipour +3 more
semanticscholar +1 more source
Egg yolk consumption and carotid plaque
Atherosclerosis, 2012Increasingly the potential harm from high cholesterol intake, and specifically from egg yolks, is considered insignificant. We therefore assessed total plaque area (TPA) in patients attending Canadian vascular prevention clinics to determine if the atherosclerosis burden, as a marker of arterial damage, was related to egg intake. To provide perspective
J David, Spence +2 more
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Gelation behavior of egg yolk under physical and chemical induction: A review.
Food Chemistry, 2021Yan Zhao +5 more
semanticscholar +1 more source
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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Cholesterol uptake by egg-yolk phosphatidylcholine
Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1971Abstract The effects of lipid concentration and temperature on the formation of colloidal dispersions of cholesterol and egg-yolk phosphatidylcholine were studied, with the following results: 1. 1. The maximum association of ultrasonicated egg-yolk phosphatidylcholine and cholesterol in the colloidal form was found to be at a phosphatidylcholine/
C, Horwitz, L, Krut, L, Kaminsky
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