The objective of this study was to evaluate the internal quality and lipid oxidation eggs coated with a carnauba wax-based product at different concentrations stored for up 28 days under two temperatures. For analysis quality, were assigned completely randomized 3 x 4 factorial design (uncoated (control); wax 12% concentration (Aruá®); 15% four storage periods - 7, 14, 21, days). Fifteen from e...

Fatty acid methyl esters prepared from canola, palm, soybean, and sunflower oils by homogenous basecatalyzed methanolysis were stored for 12 months at three constant temperatures ( 15, 22, and 40 C) and properties such as oxidative stability, acid value, kinematic viscosity, low temperature operability, and iodine value were periodically measured. Oxidative stability was significantly reduced u...

Salmonellosis is one of the most important bacterial diseases with economic concern to all phases of the poultry. The study was aimed to generate chicken IgY against Salmonella typhimurium and its physicochemical characterization to unbolt the obstacles for the usage of IgY as therapeutic agent in Poultry. Salmonella typhimurium whole cell antigen was prepared and immunized in white leghorn chi...

Shell eggs were irradiated and the physico-chemical, and functional properties of egg yolk and white were determined. The color of egg yolk was not affected, but the viscosity of egg white was dramatically lowered and became watery by irradiation. The foam capacity and foam stability of egg white were significantly decreased due to protein oxidation by irradiation. However, the texture characte...

Flavor and oxidative stabilities of a northerngrown sunflower seed oil were investigated. Taste panel and oxidative evaluations were made on alkalirefined, deodorized, unbleached samples treated with commercial antioxidant mixtures, phenolic antioxidants, metal scavengers and added trace metals. Similar evaluations were conducted on a sample of the same oil after bleaching. Commercial antioxida...

Unabsorbed yolk sacs are being investigated as a possible reservoir for internal Campylobacter and salmonellae contamination of processed poultry carcasses. However, it is unknown at what frequency that unabsorbed yolk sacs persist at the time of processing of broilers and spent breeders. Seven sets of 100 broiler carcasses (at 6 or 8 wk of age) were obtained from commercial processing plants. ...