Diet supplementation with egg yolk powder fattens the beetle Tribolium castaneum.
Sign Up to like & getrecommendations! Published in 2023 at "Archives of insect biochemistry and physiology"
DOI: 10.1002/arch.22000
Abstract: Insects have become essential models in studying human metabolic diseases, mainly due to their low maintenance cost and available tools. Both mutations and modified diets induce metabolic states similar to human obesity and diabetes. Here,… read more here.
Keywords: tribolium castaneum; egg yolk; beetle tribolium; supplementation ... See more keywords
Improved retention ratio and bioaccessibility of lutein loaded in emulsions stabilized by egg yolk granules-lecithin complex.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11867
Abstract: BACKGROUND Egg yolk granules (EYG)-soy lecithin (SL) complex is newly developed delivery system that is effective in improving the storage stability of hydrophobic bioactive compounds. However, the formation mechanism of egg yolk granules (EYGs) and… read more here.
Keywords: retention; retention ratio; lecithin complex; egg yolk ... See more keywords
Quantitative lipidomic analysis of chicken egg yolk during its formation.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12354
Abstract: BACKGROUND The accumulation of lipids in egg yolk during its formation represents a knowledge gap between food science and animal science research to which scholars in either field have not paid sufficient attention. Therefore, the… read more here.
Keywords: formation; egg yolk; yolk formation; acid ... See more keywords
Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.13507
Abstract: BACKGROUND The gel property is among the crucial functional properties of egg yolk (EY), which determines the texture and flavor of EY products. In this study, the effects of two unsaturated fatty acids (monounsaturated fatty… read more here.
Keywords: gel; properties egg; egg yolk; fatty acids ... See more keywords
Innovative foam drying technique for salted egg yolk powder production.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.14005
Abstract: BACKGROUND The powderization of salted egg yolks can circumvent the gelatinization issues that occur during frozen storage. In this study, salted egg yolk powder (SEYP) was prepared using microwave-assisted foam drying (MFD) technology. RESULTS The… read more here.
Keywords: salted egg; seyp; egg yolk; foam drying ... See more keywords
Thymol feed supplementation in quail alters the percentages of nutritionally relevant egg yolk fatty acids: effects throughout incubation.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8407
Abstract: BACKGROUND Polyunsaturated fatty acids (PUFA) are crucial components of egg yolk and particularly prone to oxidative damage, generating losses of nutrients for embryonic development and influencing the quality of eggs for human consumption. The aim… read more here.
Keywords: supplementation; fatty acids; throughout incubation; egg yolk ... See more keywords
Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9939
Abstract: BACKGROUND Phospholipids are an important precursor for the generation of carbonyl compounds which play a significant role in the characteristic aroma of deep-fat fried foods. RESULTS Phospholipids extracted from hen egg yolks were added into… read more here.
Keywords: deep fat; fat frying; frying odorants; food ... See more keywords
Determination of xanthophylls in egg yolk using a combination of spectrophotometric and diol phase high-performance liquid chromatography methods.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of separation science"
DOI: 10.1002/jssc.202400125
Abstract: Normal-phase (NP) liquid chromatography is one of the most effective methods for separating isomers with sensitive structural features, including xanthophyll isomers. In this work, reverse-phase (RP) and NP liquid chromatography (LC), with silica gel and… read more here.
Keywords: liquid chromatography; egg yolk; phase; diol phase ... See more keywords
Cryopreservation of dog semen in a Tris extender with two different 1% soybean preparations compared with a Tris egg yolk extender
Sign Up to like & getrecommendations! Published in 2021 at "Veterinary Medicine and Science"
DOI: 10.1002/vms3.445
Abstract: Abstract Egg yolk is widely used as a cryoprotectant in dog semen extenders, but there is a risk of contamination with animal pathogens. In addition, egg yolk may vary in composition, making it difficult to… read more here.
Keywords: egg; extender; soybean lecithin; egg yolk ... See more keywords
High-throughput lipidomic profiling of high-density lipoprotein from egg yolk (EYHDL): comparison based on UPLC-MS/MS and GC–MS
Sign Up to like & getrecommendations! Published in 2019 at "European Food Research and Technology"
DOI: 10.1007/s00217-019-03275-3
Abstract: High-density lipoproteins from egg yolk (EYHDL), also called lipovitellenin, is the second largest constituent of egg yolk (EY), and possesses important functional properties in lipid metabolism for its high content of phospholipids. To better understand… read more here.
Keywords: egg; high density; yolk eyhdl; egg yolk ... See more keywords
Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2504-0
Abstract: Effects of enzymatic hydrolysis on the physicochemical and functional properties of egg yolk were investigated in this study. Alcalase, neutrase and flavourzyme were used to hydrolyze egg yolk. Solubility, foaming properties, emulsifying and microstructure properties… read more here.
Keywords: functional properties; properties egg; alcalase; hydrolysis ... See more keywords