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Dehydration of egg yolks by spray drying at different temperatures
(Empresa Brasil Pesq Agropec, 2015-12-01)
The objective of this work was to evaluate the effect of dehydration temperatures by spray drying on the microbiological, physical, and chemical characteristics of egg powder and on the yield of the process. Dehydration ...
Rhodocyclus gelatinosus biomass for egg yolk pigmentation
(Poultry Science Assoc Inc, 2004-09-01)
Biomass of the photosynthetic bacterium Rhodocyclus gelatinosus was used at different levels in laying hens' rations as a xanthophyll source. Sixty-four hens were used in the experiment that investigated the effects of ...
Rhodocyclus gelatinosus biomass for egg yolk pigmentation
(Poultry Science Assoc Inc, 2004-09-01)
Biomass of the photosynthetic bacterium Rhodocyclus gelatinosus was used at different levels in laying hens' rations as a xanthophyll source. Sixty-four hens were used in the experiment that investigated the effects of ...
Rhodocyclus gelatinosus biomass for egg yolk pigmentation
(2004-01-01)
Biomass of the photosynthetic bacterium Rhodocyclus gelatinosus was used at different levels in laying hens' rations as a xanthophyll source. Sixty-four hens were used in the experiment that investigated the effects of ...
Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol
(Inst Food Technologists, 1998-01-01)
Based on dynamic rheological measurements, sucrose, glycerol and magnesium chloride (MgCl2) prevented egg yolk gelation at concentrations of 2% and higher, These additives showed improved cryoprotectant effects as their ...
Rhodocyclus gelatinosus biomass for egg yolk pigmentation
(Poultry Science Assoc Inc, 2014)
Enrichment of eggs of Japanese quail with alpha-tocopherol
(Elsevier B.V., 2010-01-01)
Enrichment of eggs of Japanese quail with alpha-tocopherol
(Elsevier B.V., 2010-01-01)
Viscoelasticity of frozen/thawed egg yolk
(Wiley-Blackwell, 1997-05-01)
Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen ...
Viscoelasticity of frozen/thawed egg yolk
(Wiley-Blackwell, 1997-05-01)
Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen ...