Results 331 to 340 of about 632,009 (393)
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N-Glycoproteomic Analysis of Chicken Egg Yolk.
Journal of Agricultural and Food Chemistry, 2018Posttranslational N-glycosylation of food proteins plays a critical role in their structure and function. However, the N-glycoproteome of chicken egg yolk (CEY) has not been studied yet.
F. Geng +5 more
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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.
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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.
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Thermal behaviour of lyophilized egg yolk and egg yolk fractions
Journal of Food Engineering, 2011Despite 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
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Journal of Advanced Pharmaceutical Technology & Research, 2017
The aim of this study was to characterize of chicken egg yolk immunoglobulins (IgYs) specific as immunotherapy to Mycobacterium tuberculosis complex (MTBC) infection. Lohmann laying hens were immunized intramuscularly with antigenic of MTBC. Egg yolk was
S. Sudjarwo +3 more
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The aim of this study was to characterize of chicken egg yolk immunoglobulins (IgYs) specific as immunotherapy to Mycobacterium tuberculosis complex (MTBC) infection. Lohmann laying hens were immunized intramuscularly with antigenic of MTBC. Egg yolk was
S. Sudjarwo +3 more
semanticscholar +1 more source
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
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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
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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
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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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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
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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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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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