Evaluation of egg yolk colour
نویسندگان
چکیده
منابع مشابه
Specific Chicken Egg Yolk Antibodies against Enterotoxigenic Escherichia coli K99 in Serum and Egg Yolk of Immunized Laying Hens
Enterotoxigenic Escherichia coli K99 is one of the dominant pathogens associated with diarrhea of calves. Immunoglobulin Y (IgY), has been used as an inexpensive alternative to antibiotics for the prevention and therapy of several bacterial infections. The study aimed to prepare IgY antibodies against E. coli K99 and to investigate its in vitro effectiveness. E. c...
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The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature through to pasteurization temperature (19 – 60°C)...
متن کاملDetermination of Egg Yolk Content in Egg Liqueurs
Č������ H., V������� M., P���������� V., K�������� F. (2004): Determination of egg yolk content in egg liqueurs. Czech J. Food Sci., 22: 9–15. The recent Czech Food law (Decree No. 264/2003, 93/2000 and 57/2003 of the law No. 110/1997 as amended) requires the minimal concentration of egg or egg yolk content in relevant food products (mayonnaises, egg pastas, egg liqueurs), however, the methods ...
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Hen egg yolk is normally used as a cryoprotective agent in semen freezing extenders, but its use has sanitary and practical disadvantages. Moreover the protection afforded by egg yolk has not yet been completely elucidated. The objective of this study was to compare the egg yolk plasma fraction to whole egg yolk in stallion freezing extender. Plasma contains mainly Low Density Lipoproteins (LDL...
متن کاملEgg Yolk Cholesterol of Hens Fed Barley Malt Rootlets
This study aimed to decrease the cholesterol content of egg yolk of laying hens through inclusion of barley malt rootlets in the diets. Forty-two, 54-week-old, Lohman laying hens were fed for a 12 weeks laying period on 3 iso-caloric and iso-nitrogenous diets contained 0 (control), 25.5 or 51.1g barley malt rootlets/kg. Inclusion of barley malt rootlets at 25.5 or 51.1g/kg diet significantly de...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2014
ISSN: 1212-1800,1805-9317
DOI: 10.17221/47/2013-cjfs