EGG

作品数：465被引量：534H指数：9
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Gel-Forming Ability of Rohu as Affected by Egg White Powder Addition被引量：1
《Food and Nutrition Sciences》2019年第8期985-996,共12页Phatthira Sutloet Warangkana Sompongse Katsuji Morioka 
The gel-forming ability of rohu (Labeo rohita) mince with and without egg white powder (EW) was investigated. Gel from washed mince (washed gel) was prepared under two setting conditions: kamaboko (40°C) and modori ...
关键词：ROHU (Labeo rohita) Gel-Forming Ability Kamaboko GEL EGG WHITE Powder Washed GEL 
Hygienic and Sanitary Conditions of Eggs Commercialized in Town Fairs and Markets
《Food and Nutrition Sciences》2018年第7期855-867,共13页Wanessa Karine da Silva Lima Ludmilla Santana Soares Barros Ricardo Mendes da Silva Tamiles Barreto de Deus Danuza das Virgens Lima Adriana dos Santos Silva 
High nutritional content coupled with low cost and ease of purchase justifies the frequent use of chicken eggs. Even with technological innovations in the production, storage, and distribution of eggs, food poisoning ...
关键词：Contamination EGG SALMONELLA MICROORGANISM Indicator HYGIENE Condition 
Comparison of Nutritional Composition of Bird Egg Varieties Found in Southern Nigeria: A Preliminary Study
《Food and Nutrition Sciences》2018年第7期868-879,共12页Eridiong O. Onyenweaku Henrietta N. Ene-Obong Ima O. Williams Chinaka O. Nwaehujor 
This study was aimed at comparing nutrient composition of some bird eggs in their raw and boiled forms. The different varieties were exotic chicken, local chicken, turkey, quail and guinea fowl eggs. The eggs were she...
关键词：EGG CHICKEN Turkey QUAIL GUINEA FOWL Nutrient Mineral VITAMIN 
Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams
《Food and Nutrition Sciences》2014年第1期27-34,共8页Mattia Di Nunzio Lucia Vannini Nadia Tossani Francesca Patrignani Rosalba Lanciotti Alessandra Bordoni 
The food industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. These techniques have important disa...
关键词：High Pressure HOMOGENIZATION NUTRITIONAL Quality 
Effect of Time and Fatty Acid Composition in Eggs of White Leghorn Hens Supplemented with Tuna Oil
《Food and Nutrition Sciences》2013年第9期39-44,共6页Jesus Eduardo Morales-Barrera Mariano Jesus Gonzalez-Alcorta Rosa Maria Castillo-Dominguez Omar Francisco Prado-Rebolledo Jose Luis Vazquez Xochitl Hernandez-Velasco Guillermo Tellez Anita Menconi Billy Marshal Hargis Silvia Carrillo-Dominguez 
The study evaluated the effect of time and fatty acid (FA) composition in eggs of laying hens supplemented with tuna oil (TO). Two hundred White Leghorn hens 30-week were divided into 5 treatments with 4 replicates of...
关键词：EGG Enrichment LAYING HENS n-3 FATTY Acids TUNA Oil 
Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System被引量：3
《Food and Nutrition Sciences》2012年第5期685-692,共8页Elham Ansarifar Mohebbat Mohebbi Fakhri Shahid 
In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget cru...
关键词：FRYING Deep-Fried CRUST Model System CHITOSAN WHITE EGG 
The Effect of Varied Dietary Crude Protein Levels with Balanced Amino Acids on Performance and Egg Quality Characteristics of Layers at First Laying Phase被引量：3
《Food and Nutrition Sciences》2012年第4期526-529,共4页Gbemiga Oladimeji Adeyemo Sulaiman Adewole Abioye Foluke A. Aderemi 
Four diets were formulated to study the influence of varying crude protein levels on the performance, egg quality, serum and haematological characteristics at the first phase of laying cycle of sixty Bovan Nera laying...
关键词：EGG Quality FIRST LAYING PHASE LAYERS PERFORMANCE and Varied Crude Protein Levels 
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