Results 151 to 160 of about 35,568 (231)

Optimization of the Binary System—Chlorella vulgaris and Yeast Protein Extract—To Stabilize Vegan Sustainable Mayonnaise

Journal of Food Process Engineering, Volume 49, Issue 4, April 2026.
This assessment offers a vegan alternative to condiments by the substitution of egg fraction with a binary system composed of microalgae Chlorella vulgaris and Saccharomyces cerevisiae protein extract. Incorporation ratios were statistically predicted by means of Response Surface Methodology following a Central Composite Design. Responses were analyzed
Pedro Coelho, Maria Paula Ramos, Filipe Centeno, Anabela Raymundo   +3 more
wiley   +1 more source

The Young Child and His Food [PDF]

, 1940
PDF pages ...
Hughes, Osee
core  

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the conservation conditions of foods made with eggs or egg products in retail establishments

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Royal Decree 1021/2022, which regulates certain hygiene requirements for the production and marketing of foodstuffs in retail establishments, establishes that, in retail establishments, food made with raw egg subjected to heat treatment where a temperature equal to or greater than 70°C is reached for 2 seconds in the centre of the product or ...
Antonio Valero Díaz, María Dolores Rodrigo Aliaga, Rosa María Capita González, Baltasar Mayo Pérez, Azucena del Carmen Mora Gutiérrez, Fernando Pérez Rodríguez, Paula Arrabal Durán   +6 more
wiley   +1 more source

Effect of Dietary Fat on .BETA.-Carotene Content in Egg Yolk and Egg Yolk Color.

Japanese poultry science, 1999
Masahiro TSURU, Makoto YAMAZAKI, Hitoshi MURAKAMI, Sumiyo ISHIKAWA, Masaaki TAKEMASA   +4 more
openaire   +2 more sources

Investigation of the role of selenium in the nutrition and physiology of neural tissues of chickens and turkeys [PDF]

Endogenous selenium concentrations in selected tissue of chickens, turkeys, and ...
Johnson, C. M., Mc Farland, L. Z., Wilson, W. O.   +2 more
core   +1 more source

Pomegranate peel dietary supplementation in laying hens affects egg yolk color and eggshell quality, decreases yolk lipid oxidation and influences yolk lipidomic profile

Journal of Applied Poultry Research
SUMMARY: Pomegranate peel is a byproduct of the pomegranate juice industry, rich in bioactive compounds. The objective of this study was to evaluate the quality and nutritional parameters of eggs from laying hens fed a diet supplemented with a pomegranate peel byproduct (PPB).
Styliani Lioliopoulou, Georgios A. Papadopoulos, Fani Th. Mantzouridou, Ilias Giannenas, Aggeliki G. Kalogeropoulou, Artemis Lioupi, Georgios Theodoridis, Paschalis Fortomaris   +7 more
openaire   +2 more sources

A Critical Review of the Literature on the Coloring Matter in Egg Yolk

Poultry Science, 1932
Abstract BECAUSE of the complex nature of the coloring matters of egg yolk and despite the large number of researches of the properties of the substances involved, their exact identity and chemical delineation are somewhat controversial; especially since these substances reputed to be responsible for the yellow color of the yolk have also been ...
openaire   +1 more source

Effects of Dietary Fat Source on .BETA.-Carotene Content in Egg Yolk and Egg Yolk Color.

Japanese poultry science, 2001
Morihiro Koga, Makoto Yamazaki, Hitoshi Murakami, Masahiro Tsuro, Ryoei Kobayashi, Masaaki Takemasa   +5 more
openaire   +2 more sources

Feeding Value of Low and High Protein Dried Distillers Grains and Corn Gluten Meal for Layer

Media Peternakan, 2011
A feeding trial has been conducted to compare feeding value of low and high protein dried distillers grains with solubles (DDGS), and corn gluten meal (CGM) to brown layer in the tropics.
B. Tangendjaja, E. Wina
doaj  

Effect of microencapsulated canthaxanthin and apo-ester on egg yolk color and antioxidant capacity in laying hens. [PDF]

Poult Sci
Wang Z, Sun X, Xu X, Zhou D, Wen C.
europepmc   +1 more source