Functional Quality Comparison of Whole Egg and Selected Egg Substitute Products

Ohmic processing of liquid whole egg, white egg and yolk

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)...

Nutritional quality of rice protein compared with whole egg protein.

The nutritional quality of rice protein was compared with that of whole egg protein by slope ratio assay. Diets for each food at four levels of protein, 4, 6, 10 and 15% and a protein-free diet were given to male weanling rats of the Sprague-Dawley strain for 21 days. The slopes of the regression lines of the whole egg and rice groups calculated from the changes of body weight (Y in g/21 days) ...

The manipulation of egg size and egg quality

T.R. Morris Department of Agriculture and Horticulture, University of Reading, England Striking improvements in the efficiency of egg production have been achieved in many countries, with the result that eggs are cheap and the market is saturated. In these circumstances, the emphasis shifts from quantity to quality, though what is meant by quality differs considerably from place to place. Some ...

Effects of Barley Cultivar and Dietary Supplemental enzyme on Performance, Egg Quality Traits, and Selected Blood Parameters of Laying Hens

The effect of supplementing two commercial multienzyme to diets included two barley cultivars (Sararood [71.99%] and Valfajr [66.39%]) on performance, egg quality, and blood parameters of laying hens was investigated in an 8-wk (65 to 73 wk of age) experiment.  The commercial multienzymes were Grindazym™ (with mainly β-glucanase and xylanase activity) and Hemicell® (with mainly β-mannanase acti...

Effects of Different Dietary Vitamin Combinations on the Egg Quality and Vitamin deposition in the Whole Egg of Laying Hens