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Evaluation of egg yolk colour
carotenoid determination analyser iCheckTM Egg photometer sensory visual evaluation
2014/7/10
We compare visual evaluation of yolk colour estimated by the usual method applying La Roche scale with spectrophotometric determination of β-carotene by AOAC method, and by new rapid analyser iCheckTM...
Effects of Salt and Mustard on Hydrolysis of Egg Yolk Protein in Mayonnaise during Preservation
mayonnaise aspartic proteinase egg yolk
2009/5/20
The effects of salt and mustard on egg yolk protein hydrolysis in mayonnaise during preservation were investigated. Both the amount of liberated tyrosine and changes in the band around 200kDa on SDS-P...
Heat Inactivation of Newcastle Disease Virus（NDV）in Egg Yolk and Its Survivability in Mayonnaise
Newcastle disease virus Inactivation Mayonnaise
2009/4/8
From the perspective of food safety and risk, we attempted to determine survivability of Newcastle Disease Virus (NDV) in egg products. We investigated the heat inactivation of NDV in egg yolk, and al...
Isolation of Bovine Immunoglobulin G Subclasses from Milk, Colostrum, and Whey Using Immobilized Egg Yolk Antibodies
bovine immunoglobulin G subclasses affinity chromatography egg yolk antibodies
2008/3/28
Immunoaffinity columns were made with specific egg yolk immunoglobulin (Ig) Y against bovine IgG1 and IgG2 and were used to isolate pure IgG1 and IgG2 from Cheddar cheese whey or colostrum. About 10% ...
Determination of egg yolk content in egg liqueurs
egg yolk estimation of egg content egg liqueur adulteration authenticity
2014/3/19
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 (mayonna...
Microstructure of Fish Meat Emulsion with Addition of Egg-Yolk
microstructure egg-yolk oil droplet myofibrillar matrix
2010/11/23
Fish meat emulsion was prepared from egg-yolk, very low-lipid sardine meat (which was prepared through grinding or suspending in weak alkaline solution), salad oil, and vinegar. The microstructures of...
Effect of Added Water on Flow Property and Oil Droplet Size in Fish Meat Emulsion Containing Egg-Yolk
added water egg-yolk flow property oil droplet size
2010/11/22
Fish meat emulsion was prepared from egg-yolk, very low lipid sardine meat ground or suspended in weak alkaline solution, salad oil, and vinegar. The effect of added water on the flow properties and o...