13 research outputs found
Super Chilling Enhances Preservation of the Freshness of Salted Egg Yolk During Long-Term Storage
No full textCharacterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules
No full textEffect of pH on interface composition and on quality of oil-in-water emulsions made with hen egg yolk
No full textProtein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment
No full text
Presentation of the Ovoproduct Matrix
No full textDue to intensive selection for many years and the genetic homogeneity of the strains of laying hens currently used, the average weight of a chicken egg varies little, ranging from 55 to 65 g. The egg consists of three main parts: the shell (about 10% of the weight of the egg), white or albumen (60%) and yolk or vitellus (30%)
