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RHEOLOGY AND FLUID DYNAMIC OF EGG WHITE: EFFECT OF THIXOTROPY ON ENGINEERING DESIGN
(Wiley-Blackwell, 2017-02-01)
The wide application of egg products by food industries reinforces the importance of dealing with egg white properties, such as thermophysical ones, for correct processing and equipment design. Therefore, rheological ...
Yolk mass variation in White-rumped Swallows (Tachycineta leucorrhoa)
(Wilson Ornithological Society, 2014-03)
Egg mass production is costly, but hatching from heavier eggs could be beneficial for the nestling's phenotype and fitness. Egg mass could be influenced by proximate causes, like food abundance, female condition, environmental ...
Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life
(Elsevier Science, 2021-10)
This work is aimed to obtain nanocomplexes based on egg white protein nanoparticles (EWPn) and bioactive compounds (BC), carvacrol (CAR), thymol (THY) and trans-cinnamaldehyde (CIN), and evaluate their application as ...
Bioaccessibility of folic acid in egg white nanocarriers and protein digestion profile in solution and in emulsion
(Elsevier Science, 2019-08)
The objective of this work is to assess bioaccessibility of folic acid in egg white (EW) nanocarriers after digestion of solutions and emulsions containing the vitamin-protein complexes. Furthermore, the influence of folic ...
Study of enrofloxacin and flumequine residues depletion in eggs of laying hens after oral administration
(WILEY-BLACKWELL, 2012-02)
Two groups of laying hens (each n = 12) were administered 10 mg/ kg enrofloxacin (ENRO) (group A) or 26.6 mg/kg flumequine (FLU) (group B) by gastric catheter daily for five consecutive days. A third group (n = 6) was ...
STANDARDIZED ILEAL DIGESTIBLE LYSINE REQUIREMENT OF WHITE COMMERCIAL LAYERS IN PEAK EGG PRODUCTION
(Univ Federal Uberlandia, 2018-01-01)
This study was conducted to determine the standardized ileal digestible lysine (SID Lys) requirements for white commercial layers in peak egg production phase. A total of two hundred eighty-eight 24 week-old Hy-Line W-36 ...
Solubilityof proteins from quail (Coturnix coturnix japonica) egg white as affected by agitation time, pH, and salt concentration
(International Journal of Food Properties, 2018)
Solubility of proteins from quail (Coturnix coturnix japonica) egg white as affected by agitation time, pH, and salt concentration
(International Journal of Food Properties, 2019)
Age influence on quality of shell and penetration in bacterial laying lightweight eggs
(2017-01-01)
This study evaluated the influence of the bird's age on the quality of the shell and percentage of bacterial penetration in commercial eggs. White-shelled commercial eggs were used, laid by light laying hens in their first ...