Results 181 to 190 of about 10,289 (199)

Fucoxanthin as an egg‐yolk colorant

Journal of the Science of Food and Agriculture, 1971
AbstractA simple method for the extraction of fucoxanthin from seaweed has been developed. Fucoxanthin, dispersed in gelatin, enhanced the colour of egg‐yolks when fed to laying hens.
W. Bolton, E. Booth, W. A. Dewar, J. W. Wells   +3 more
openaire   +1 more source

Dietary carotenoids and egg yolk coloration - a review

2000
67 ref.
openaire   +1 more source

Commercial Corn Hybrids as a Single Source of Dietary Carotenoids: Effect on Egg Yolk Carotenoid Profile and Pigmentation

Sustainability, 2021
Kristina Kljak, Marija Duvnjak, Dalibor Bedeković   +2 more
exaly  

Astaxanthin Z ‐isomer‐rich diets enhance egg yolk pigmentation in laying hens compared to that in all‐ E ‐isomer‐rich diets

Animal Science Journal, 2021
Masaki Honda, Yoshiaki Hayashi
exaly  

Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk Powder

Journal of Food Science, 2000
Dong U Ahn
exaly  

Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk

Ultrasonics Sonochemistry, 2020
Jinqiu Wang, Di Wu, Zhaoxia Cai
exaly  

Carrot leaves improve color and xanthophyll content of egg yolk in laying hens but are not as effective as commercially available marigold fortificant

Poultry Science, 2019
Tyler J Titcomb, Mikayla Kaeppler
exaly