Results 211 to 220 of about 35,568 (231)

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

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

EScience, 2023
Zhenguo Huang
exaly  

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  

Facile Synthesis of Yolk–Shell Structured Inorganic–Organic Hybrid Spheres with Ordered Radial Mesochannels

Advanced Materials, 2014
Zhaogang Teng, Shouju Wang, Huangxian Ju
exaly  

Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk

Food Chemistry, 2023
exaly  

Effects of dietary marigold extract on lutein content, yolk color and fatty acid profile of omega‐3 eggs

Journal of the Science of Food and Agriculture, 2019
Manuela Grčević, Zlata Kralik, Olivera Galovic   +2 more
exaly  

Formation of Yolk‐Shelled Ni–Co Mixed Oxide Nanoprisms with Enhanced Electrochemical Performance for Hybrid Supercapacitors and Lithium Ion Batteries

Advanced Energy Materials, 2015
Le Yu, Wei Xiao, Xiong Wen David Lou
exaly