Results 341 to 350 of about 632,009 (393)

Imaging Residue Transfer into Egg Yolks

Journal of Agricultural and Food Chemistry, 2000
Prediction 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
openaire   +2 more sources

Egg yolk consumption and carotid plaque

Atherosclerosis, 2012
Increasingly 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, David J A, Jenkins, Jean, Davignon   +2 more
openaire   +2 more sources

Egg Yolk Lipids

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 ...
openaire   +1 more source

Cholesterol uptake by egg-yolk phosphatidylcholine

Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1971
Abstract 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
openaire   +2 more sources

Quality in Egg Yolks

The East African Agricultural Journal, 1938
(1938). Quality in Egg Yolks. The East African Agricultural Journal: Vol. 4, No. 2, pp. 102-104.
openaire   +1 more source

Egg Yolk Lipids

2023
Fang Yang, Luyan Yu
openaire   +1 more source

Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage.

Journal of Food Science, 2018
S. S. Fernandes, M. Mellado
semanticscholar   +1 more source

Controlled synthesis of MOF-derived hollow and yolk–shell nanocages for improved water oxidation and selective ethylene glycol reformation

EScience, 2023
Zhenguo Huang
exaly  

Egg-Yolk Proteins

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

Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise.

Journal of Food Science, 2017
Hollman Motta-Romero, Zhong Zhang, An Tien Nguyen, V. Schlegel, Yue Zhang   +4 more
semanticscholar   +1 more source