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Journal articles on the topic 'Whole egg powder'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Calvani, Mauro, Valentina Giorgio, and Stefano Miceli Sopo. "Is cooked whole egg really less allergenic than pasteurized raw whole egg powder?" Journal of Allergy and Clinical Immunology 133, no. 2 (2014): 601. http://dx.doi.org/10.1016/j.jaci.2013.11.033.

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2

Jantz, A., and D. Funke. "Some investigations of gamma-irradiated whole egg powder." International Journal of Radiation Applications and Instrumentation. Part C. Radiation Physics and Chemistry 34, no. 6 (1989): 1025. http://dx.doi.org/10.1016/1359-0197(89)90376-7.

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3

Koç, Mehmet, Banu Koç, Melike Sakin Yilmazer, Figen Kaymak Ertekin, Gonca Susyal, and Neriman Bağdatlıoğlu. "Physicochemical Characterization of Whole Egg Powder Microencapsulated by Spray Drying." Drying Technology 29, no. 7 (2011): 780–88. http://dx.doi.org/10.1080/07373937.2010.538820.

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4

Froehlich, Ângela, Bernadette Dora Gombossy de Melo Franco, Maria Teresa Destro, and Mariza Landgraf. "SENSORY ASPECTS AND REDUCTION OF Salmonella IN IRRADIATED EGG POWDER." Ciência e Agrotecnologia 39, no. 5 (2015): 506–13. http://dx.doi.org/10.1590/s1413-70542015000500009.

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ABSTRACTEggs and their products have been implicated in food-borne disease outbreaks due to contamination with SalmonellaEnteritidis. Irradiation, as a food preservation technology, could minimize such contamination. The aim of this study was to determine the effects of irradiation in powdered egg yolk, egg white, and whole egg samples spiked with Salmonella Enteritidis. The powdered egg samples were exposed to doses of 0.5, 1.0, 1.0, 2.0, 2.5, 3.0, 3.5, or 4.0 kGy irradiation. Odors and tastes of raw and cooked non-inoculated, irradiated samples, and non-irradiated samples, were analyzed by a

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5

KATUSIN-RAZEM, BRANKA, DUSAN RAZEM, STJEPAN MATIC, VLADO MIHOKOVIC, NADA KOSTROMIN-SOOS, and NADA MILANOVIC. "Chemical and Organoleptic Properties of Irradiated Dried Whole Egg and Egg Yolk." Journal of Food Protection 52, no. 11 (1989): 781–86. http://dx.doi.org/10.4315/0362-028x-52.11.781.

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The influence of 60Co gamma radiation on the chemical and organoleptic properties of solid whole egg and solid egg yolk has been studied to provide a basis for assessing the feasibility of the radicidation of Salmonella in egg powder. Irradiation up to 10 kGy did not produce measurable changes in acidity, vitamins B1 or B2. Radiolytic changes in the fatty component included the decomposition of triglycerides, the formation of hydroperoxides, and the degradation of carotenoids. An increase in hydroperoxidation with dose was coupled with a decrease in carotenoids and vitamin A. Radiolytic decomp

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6

Yu, Cui, Yu Jie Chi, Wei Xu, Lei Lv, Chen Chen, and Qiang Sun. "Improvement of Foaming Properties of Whole Egg Powder through Maillard Reaction." Advanced Materials Research 554-556 (July 2012): 1091–94. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1091.

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In attempt to improve foaming properties of whole egg powder(WEP), WEP proteins were covalently attached to polysaccharide (maltodextrin) in a controlled aqueous solution through Maillard reaction. The optimum reaction conditions were as follows: reaction temperature was 50°C, reaction time was 120min, the weight ratio of maltodextrin:protein was 8‰. After modification, the foaming ability (FA) of WEP increased from 62.96% to 86.05%, the foaming stability(FS) increased from 20.67% to 38.97%. As the reaction proceeded, hydrophobicity and Surface SH groups increased, total SH groups and vailable

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7

Calle, Maria Beatriz De La, Szilard Szilagyi, B. Berendsen, et al. "Determination of Semicarbazide in Fresh Egg and Whole Egg Powder by Liquid Chromatography/Tandem Mass Spectrometry: Interlaboratory Validation Study." Journal of AOAC INTERNATIONAL 89, no. 6 (2006): 1664–71. http://dx.doi.org/10.1093/jaoac/89.6.1664.

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Abstract An interlaboratory validation study was conducted according to harmonized protocols to evaluate the effectiveness of a liquid chromatography/tandem mass spectrometry (LC/MS/MS) method for the determination of semicarbazide (SEM) in fresh whole egg and in an industrially processed whole egg powder. The sample was extracted with hydrochloric acid and derivatized with 2-nitrobenzaldehyde, with 1,2-[15N213C]SEM as the internal standard. The extract was neutralized and purified on a solid-phase extraction cartridge. SEM was determined by reversed-phase LC with detection by MS/MS. Five fres

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8

Orishagbemi, C., I. Ichado, and M. Sanda. "Physical, Functional and Sensory Properties of Foam Mat Dehydrated Whole Egg Powder." Journal of Scientific Research and Reports 15, no. 3 (2017): 1–7. http://dx.doi.org/10.9734/jsrr/2017/33305.

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9

Kim, Hyun-Joo, Hae In Yong, Dinesh D. Jayasena, Hyun Jung Lee, Haelim Lee, and Cheorun Jo. "Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder." Food Science and Biotechnology 25, no. 2 (2016): 637–42. http://dx.doi.org/10.1007/s10068-016-0089-4.

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10

MATIC, STJEPAN, VLADO MIHOKOVIC, BRANKA KATUSIN-RAZEM, and DUSAN RAZEM. "The Eradication of Salmonella in Egg Powder by Gamma Irradiation." Journal of Food Protection 53, no. 2 (1990): 111–14. http://dx.doi.org/10.4315/0362-028x-53.2.111.

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The contamination of whole egg powder with salmonellae was investigated in suspected samples. They were found to contain between 0.1 and 0.01 CFU/g of S. lille, S. enteritidis, and S. typhimurium. The radiation resistance of these strains was investigated in artificially inoculated whole egg powder. The decimal reduction dose (D10) 0.8 kGy was obtained for a mixture of the three strains. A reduction factor of 103 can therefore be accomplished by irradiation with 2.4 kGy. While this may be adequate in many cases, higher reduction factors may also be desirable. They are obviously possible with a

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11

Németh, Csaba, István Dalmadi, Balázs Mráz, et al. "Study of Long Term Post-Treatment of Whole Egg Powder at 50-55oC." Polish Journal of Food and Nutrition Sciences 61, no. 4 (2011): 239–43. http://dx.doi.org/10.2478/v10222-011-0026-4.

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12

Bangoura, Mohamed Lamine, and Huiming Zhou. "Formulation and Nutritional Quality of Extruded Weaning Food Supplemented with Whole Egg Powder." American Journal of Food Technology 2, no. 6 (2007): 477–89. http://dx.doi.org/10.3923/ajft.2007.477.489.

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13

Koç, Mehmet, Banu Koç, Gonca Susyal, Melike Sakin Yilmazer, Figen Kaymak Ertekin, and Neriman Bağdatlıoğlu. "Functional and physicochemical properties of whole egg powder: effect of spray drying conditions." Journal of Food Science and Technology 48, no. 2 (2010): 141–49. http://dx.doi.org/10.1007/s13197-010-0159-1.

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14

Koç, Mehmet, Banu Koç, Gonca Susyal, Melike Sakin Yilmazer, Neriman Bağdatlıoğlu, and Figen Kaymak-Ertekin. "Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan." Journal of Food Science 76, no. 9 (2011): S508—S515. http://dx.doi.org/10.1111/j.1750-3841.2011.02420.x.

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15

Giguère, Alain, Marie-Ève Fortier, and J. Jacques Matte. "Rapid, sensitive and versatile determination of selenium in different biological samples." Canadian Journal of Animal Science 85, no. 4 (2005): 533–36. http://dx.doi.org/10.4141/a05-044.

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The reliable assessment of selenium in biological samples is generally technically difficult to achieve and requires a large amount of material. The described fluorometric method was validated using certified standard material of Durum Wheat Flour, Bovine Muscle Powder, Whole Egg Powder and serum and was tested on pig whole blood and fresh egg. The technique was found to be fast, sensitive and robust for a reliable determination of Se in small amounts (< 50 mg or 100 µL) of biological samples. Key words: Selenium, analysis, biological samples

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16

Entis, Phyllis, J. Allen, A. Bhatnagar, et al. "Hydrophobic Grid Membrane Filter Method for Aerobic Plate Count in Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 69, no. 4 (1986): 671–76. http://dx.doi.org/10.1093/jaoac/69.4.671.

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Abstract Twenty-one laboratories participated in a collaborative study to validate a hydrophobic grid membrane filter (HGMF) method for aerobic plate count by comparing its performance against the AOAC/APHA pour plate method. Raw milk, raw poultry, whole egg powder, flours, and spices were included in the study. Counts obtained by the HGMF and pour plate methods did not differ significantly, except in the case of whole egg powder, for which the HGMF method produced significantly higher counts. The hydrophobic grid membrane filter method for aerobic plate count in foods has been adopted officia

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17

Ihnat, Milan. "Characterization (certification) of Bovine Muscle Powder (NIST RM 8414), Whole Egg Powder (NIST RM 8415) and Whole Milk powder (NIST RM 8435) Reference Materials for essential and toxic major, minor and trace element constituents." Fresenius' Journal of Analytical Chemistry 348, no. 7 (1994): 459–67. http://dx.doi.org/10.1007/bf00325312.

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18

Aquino, S., C. C. Lui, and B. Corrêa. "Gamma radiation treatment applied to microbial decontamination of products derived from eggs collected from the retail market in São Paulo." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 69, no. 6 (2017): 1683–92. http://dx.doi.org/10.1590/1678-4162-9241.

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ABSTRACT The quality of products derived from eggs depends on the quality of the raw material source and the industrial production. The contamination by fungi and bacteria can occur after exposure of the product in the retail market. The objective of this study was to evaluate the microbiological quality of 60 samples of derivated egg products and evaluate the effects of gamma radiation of cobalt-60, using the dose of 5 and 10 kGy, for decontamination of products collected in the retail market in the São Paulo city. The bacterial count was performed by the most probable number (MPN) and the fu

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19

Williams, Kristina M., Carmen D. Westphal, and Lisa C. Shriver-Lake. "Determination of Egg Proteins in Snack Food and Noodles." Journal of AOAC INTERNATIONAL 87, no. 6 (2004): 1485–91. http://dx.doi.org/10.1093/jaoac/87.6.1485.

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Abstract Egg is one of the 5 major allergenic foods that are responsible for more than 3/4 of food allergies in children. Food-allergic responses can be controlled by avoidance of the offending foods. The applicability of a commercial enzyme-linked immunosorbent assay (ELISA) kit for the detection of egg in food products such as cookies, crackers, pretzels, salad dressings, and raw and cooked noodles was evaluated. A preliminary evaluation of an antibody-based biosensor was also performed. A National Institute of Standards and Technology (NIST) whole dried egg powder reference material, SRM 84

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20

Entis, Phyllis. "Hydrophobic Grid Membrane Filter/MUG Method for Total Coliform and E s c h e r ic h ia c o li Enumeration in Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 72, no. 6 (1989): 936–50. http://dx.doi.org/10.1093/jaoac/72.6.936.

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Abstract Twenty-four laboratories participated in a collaborative study to validate a hydrophobic grid membrane filter (HGMF) method incorporating the use of 4-methylumbelliferyl-/?-D-glucuronide (MUG) for enumeration of total coliform and Escherichia coli bacteria in foods by comparing its performance against the AOAC 3-tube MPN method (46.013-46.016). Raw milk, raw ground poultry, whole egg powder, cheese powder, and ground black pepper were included in the study. The total coliform methods did not differ significantly, except that the 3-tube method detected a significantly higher level of t

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21

Nemati, Zabihollah, Zahra Moradi, Kazem Alirezalu, Maghsoud Besharati, and António Raposo. "Impact of Ginger Root Powder Dietary Supplement on Productive Performance, Egg Quality, Antioxidant Status and Blood Parameters in Laying Japanese Quails." International Journal of Environmental Research and Public Health 18, no. 6 (2021): 2995. http://dx.doi.org/10.3390/ijerph18062995.

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Medicinal plants with antibacterial effects have been used by humans for centuries. In the recent decade, due to the development of antibiotic resistant strains, many studies have focused on the use of natural compounds as feed additives in livestock. Ginger, among all, have repetitively shown numerous biological activities, antibacterial, and antibiotic properties. This study was conducted to evaluate the effects of ginger root powder (GP) on the performance, egg quality, and blood parameters of Japanese quail. A total of 240 10-weeks old female quails were used in a completely randomized des

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22

Toralles, Isis Gonçalves, Gilberto Silva Coelho Jr., Vanize Cadeira Costa, Sandra Meinen Cruz, Erico Marlon Moraes Flores, and Marcia Foster Mesko. "A fast and feasible method for Br and I determination in whole egg powder and its fractions by ICP-MS." Food Chemistry 221 (April 2017): 877–83. http://dx.doi.org/10.1016/j.foodchem.2016.11.081.

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23

Sharpless, Katherine E., and Lisa M. Gill. "Value Assignment of Nutrient Concentrations in Five Standard Reference Materials and Six Reference Materials." Journal of AOAC INTERNATIONAL 83, no. 2 (2000): 413–24. http://dx.doi.org/10.1093/jaoac/83.2.413.

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Abstract A number of food-matrix reference materials (RMs) are available from the National Institute of Standards and Technology (NIST) and from Agriculture Canada through NIST. Most of these materials were originally value-assigned for their elemental composition (major, minor, and trace elements), but no additional nutritional information was provided. Two of the materials were certified for selected organic constituents. Ten of these materials (Standard Reference Material® [SRM] 1563 Cholesterol and Fat-Soluble Vitamins in Coconut Oil [Natural and Fortified], SRM 1566b Oyster Tissue, SRM 15

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24

Lei, Y., and I. H. Kim. "Effect of whole egg powder on growth performance, blood cell counts, nutrient digestibility, relative organ weights, and meat quality in broiler chickens." Livestock Science 158, no. 1-3 (2013): 124–28. http://dx.doi.org/10.1016/j.livsci.2013.10.018.

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25

Van Nevel, C., M. Seynaeve, G. Van De Voorde, S. De Smet, E. Van Driessche, and R. De Wilde. "Effects of increasing amounts of Lupinus albus seeds without or with whole egg powder in the diet of growing pigs on performance." Animal Feed Science and Technology 83, no. 2 (2000): 89–101. http://dx.doi.org/10.1016/s0377-8401(99)00125-x.

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26

Van Nevel, Christian, Herman De Rycke, Sonia Beeckmans, Roland De Wilde, and Edilbert Van Driessche. "Inhibitory action of spray dried blood plasma and whole egg powder on lectins in extracts of several legume seeds: a qualitative approach." Journal of the Science of Food and Agriculture 77, no. 3 (1998): 319–26. http://dx.doi.org/10.1002/(sici)1097-0010(199807)77:3<319::aid-jsfa32>3.0.co;2-z.

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27

Старовойтова, Ксения, Ksenia Starovoytova, Любовь Терещук, and Lyubovʼ Tereshchuk. "Development of mayonnaise recipes considering the main trends in product range improvement." Food Processing: Techniques and Technology 48, no. 1 (2019): 91–98. http://dx.doi.org/10.21603/2074-9414-2018-1-91-98.

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The article reveals technological aspects of using different types of egg products in mayonnaise production technology. The authors studied the chemical composition of different egg products being used in mayonnaise production technology. The authors studied egg powder, dried egg yolk, enzymatically hydrolyzed dried egg yolk, salted pasteurized liquid egg yolk, egg mixture, and frozen yolk. Based on the obtained data the authors calculated minimum proportions of egg products which are sufficient for producing high quality mayonnaise which complies with the requirements of the standard. The art

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28

Phillips, Melissa M., and Lane C. Sander. "Microwave-Assisted Extraction and Quantitative LC/ID-MS Measurement of Total Choline and Free Carnitine in Food Standard Reference Materials." Journal of AOAC INTERNATIONAL 95, no. 5 (2012): 1479–86. http://dx.doi.org/10.5740/jaoacint.12-137.

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Abstract The Stakeholder Panel on Infant Formula and Adult Nutritionals of AOAC INTERNATIONAL has declared both choline and carnitine to be priority nutrients in infant formulas, and ongoing efforts exist to develop or improve Official Methods of AnalysisSM for these nutrients. As a result, matrix-based certified reference materials are needed with assigned values for these compounds. In this work, traditional acid and enzymatic hydrolysis procedures were compared to microwave-assisted acid hydrolysis, and conditions optimized to provide complete sample hydrolysis and recovery of total choline

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29

Khatun, MA, MN Islam, and MA Islam. "Effect of level of egg content on the quality of pudding using reconstituted milk." Bangladesh Journal of Animal Science 47, no. 2 (2018): 92–97. http://dx.doi.org/10.3329/bjas.v47i2.40252.

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The study was conducted to analyze the physical and chemical parameters of manufactured pudding and to recommend acceptable level of eggs for the manufacture of pudding. Reconstituted milk was prepared by using the instructions given on the packet of whole milk powder. The prepared reconstituted milk was divided into three parts and three different types of puddings were prepared by using 2 eggs, 3 eggs and 4 eggs with reconstituted milk. Amount of milk, sugar and corn flour level was same in all three types. The puddings were designated as A (2 eggs), B (3 eggs) and C (4 eggs) types. Prepared

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30

Tzeng, Tzuen-Rong J., Tzu-Yu Liu, Chiao-Wei Lin, et al. "Effects of Dietary Inclusion of Dry Hydrastis canadensis on Laying Performance, Egg Quality, Serum Biochemical Parameters and Cecal Microbiota in Laying Hens." Animals 11, no. 5 (2021): 1381. http://dx.doi.org/10.3390/ani11051381.

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Alternative growth promoters are able to not only effectively replace the traditional use of antibiotics but also provide additional health benefits for livestock and reduce food safety concerns. This study investigated the effects of dry Hydrastis canadensis on the laying performance and fecal microbial community of laying hens. Twenty-four Lohmann (LSL, white layer strain) hens were reared from 40 to 48 weeks of age and randomly allotted to four dietary treatments (six birds/treatment). The dietary treatments comprised a basal diet with no treatment as control, a basal diet plus 0.6% powder

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31

Brackett, R. E., and L. R. Beuchat. "Survival of Listeria monocytogenes in whole egg and egg yolk powders and in liquid whole eggs." Food Microbiology 8, no. 4 (1991): 331–37. http://dx.doi.org/10.1016/s0740-0020(05)80007-3.

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32

Tamošiūnas, Vytautas, and Audrius Padarauskas. "Ultra performance liquid chromatography-tandem mass spectrometry for the determination of 5-nitroimidazoles and their metabolites in egg." Open Chemistry 7, no. 3 (2009): 267–73. http://dx.doi.org/10.2478/s11532-009-0008-0.

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AbstractAn ultra performance liquid chromatography (UPLC) coupled to tandem mass spectrometry (MS/MS) procedure was developed for the determination of five 5-nitroimidazoles (dimetridazole, ipronidazole, metronidazole, ronidazole and ternidazole) and three of their metabolites (1-methyl-2-hydroxymethyl-5-nitroimidazole, 1-(2-hydroxyethyl)-2-hydroxymethyl-5-nitroimidazole and 1-methyl-2-(2′-hydroxyisopropyl)-5-nitroimidazole) in egg matrices. Conditions for UPLC separation and electrospray ionization MS/MS in the positive ion mode were optimized. Samples were prepared by liquid-liquid extractio

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33

Prokeš, Lubomir, Jitka Hegrová, and Viktor Kanický. "Analysis of Means (ANOM) as a Tool for Comparison of Sample Treatment Methods: Testing Various Mineralization Procedures for Selenium Determination in Biological Materials." Journal of AOAC INTERNATIONAL 100, no. 1 (2017): 236–40. http://dx.doi.org/10.5740/jaoacint.16-0258.

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Abstract Several mineralization methods for the determination of selenium using hydride generation optical emission spectrometry with inductively coupled plasma in biological samples (whole egg powder and pork liver) were compared using the analysis of means (ANOM) method. This statistical tool is suitable for graphical representation of testing on simple comparative experiments. The results yielded by ANOM are identical with those obtained with the commonly used analysis of variance (ANOVA) method; however, the graphical output of ANOM is more illustrative in comparison to ANOVA. Both methods

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34

D’Aoust, Jean-Yves, Anne M. Sewell, Paula Greco, et al. "Detection of Salmonella in Dry Foods Using Refrigerated Pre-Enrichment and Enrichment Broth Cultures: Interlaboratory Study." Journal of AOAC INTERNATIONAL 76, no. 4 (1993): 814–21. http://dx.doi.org/10.1093/jaoac/76.4.814.

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Abstract An interlaboratory study was performed in 11 laboratories to validate the use of pre-enrichment and tetrathionate brilliant green (TBG35) and selenite cystine (SC35) enrichment cultures refrigerated 72 h at 2-5°C for greater analytical flexibility in the detection of Salmonella in dry foods. Productivities of refrigerated pre-enrichment and enrichment cultures were compared with that of the AOAC/Bacteriological Analytical Manual (BAM) procedure using 4 food types: whole egg powder, milk chocolate, animal feed, and instantized skim milk powder. Uninoculated and inoculated samples were

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35

Cloke, Jonathan, Dorn Clark, Jr, Roy Radcliff, et al. "Evaluation of the Thermo Scientific™ SureTect™ Salmonella species Assay." Journal of AOAC INTERNATIONAL 97, no. 2 (2014): 539–60. http://dx.doi.org/10.5740/jaoacint.13-347.

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Abstract The Thermo Scientific™ SureTect™ Salmonella species Assay is a new real-time PCR assay for the detection of Salmonellae in food and environmental samples. This validation study was conducted using the AOAC Research Institute (RI) Performance Tested MethodsSM program to validate the SureTect Salmonella species Assay incomparison to the reference method detailed in International Organization for Standardization 6579:2002 in a variety of food matrixes, namely, raw ground beef, raw chicken breast, raw ground pork, fresh bagged lettuce, pork frankfurters, nonfat dried milk powder, cooked p

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Ihnat, Milan. "Development of a New Series of Agricultural/Food Reference Materials for Analytical Quality Control of Elemental Determinations." Journal of AOAC INTERNATIONAL 77, no. 6 (1994): 1605–26. http://dx.doi.org/10.1093/jaoac/77.6.1605.

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Abstract Ten new Agricultural/Food Reference Materials — Bovine Muscle Powder (National Institute of Standards and Technology [NIST], code NIST RM 8414), Whole Egg Powder (NIST RM 8415), Microcrystalline Cellulose (NIST RM 8416), Wheat Gluten (NIST RM 8418), Corn Starch (NIST RM 8432), Corn Bran (NIST RM 8433), Whole Milk Powder (NIST RM 8435), Durum Wheat Flour (NIST RM 8436), Hard Red Spring Wheat Flour (NIST RM 8437) and Soft Winter Wheat Flour (NIST RM 8438) — were prepared by application of milling, irradiation, sieving, blending, and packaging procedures. Excellent material homogeneity w

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37

Borkovcová, I., E. Janoušková, M. Dračková, B. Janštová, and L. Vorlová. "Determination of Sterols in Dairy Products and Vegetable Fats by HPLC and GC Methods." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S217—S219. http://dx.doi.org/10.17221/1073-cjfs.

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Cholesterol concentrations in goat milk, goat milk cheeses, ewe’s milk, ewes milk cheeses, dairy bioproducts, and concentrations of cholesterol, stigmasterol and sitosterol in butter, butter with added vegetable fats and margarines were evaluated by RP HPLC method. Parallel analyses by capillary GC were performed. Prior to the final chromatographic analyses the saponification step was used, followed by the extraction of the unsaponificable residue into <I>n</I>-hexane. Parameters of RP HPLC method were compared with parameters of GC determination. The detection limits (LOD) determi

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38

Valverde Montero, Ericka, and Paulina Silva Trejos. "Validación de un método analítico para la determinación del contenido de sodio en los alimentos." Revista Tecnología en Marcha 25, no. 2 (2012): 41. http://dx.doi.org/10.18845/tm.v25i2.313.

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Se validó la metodología analítica para la determinación de sodio en alimentos mediante espectroscopía de absorción atómica de llama. Las muestras de 0,5 g se digirieron en un horno de microondas con 5,0 mL de HNO3 al 65 % en masa. El ámbito de linealidad óptimo que se obtuvo fue de 0,043 mg/L a 0,70 mg/L con un coeficiente de correlación de 0,998. Los límites de detección y cuantificación reportados fueron de 0,025 mg/L y 0,043 mg/L, respectivamente; con una sensibilidad de calibración de 0,805 Lmg-1, una sensibilidad analítica de 44 Lmg-1.La precisión se evaluó en condiciones de repetibilida

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39

Huanling, Yu, Li Yong, Wang Junbo, Zheng Liping, and Yan Weixing. "Chinese soft-shelled turtle egg powder lowers serum cholesterol, increases faecal neutral steroids and bile acid excretion, and up-regulates liver cytochrome P450 mRNA level in rats." British Journal of Nutrition 94, no. 3 (2005): 315–20. http://dx.doi.org/10.1079/bjn20051485.

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The aim of the present study was to investigate the effect of Chinese soft-shelled turtle whole egg powder (TE) on cholesterol metabolism in Sprague–Dawley rats to determine whether it has a cholesterol-lowering effect. Forty male Sprague–Dawley rats were fed a high-fat diet supplemented with TE (0, 0·75, 1·50 or 3·00 g/kg body weight) administrated by gavage for 24 weeks. Serum total cholesterol (TC), HDL-cholesterol (HDL-C), LDL-cholesterol (LDL-C) and faecal total bile acids levels were determined by enzymatic methods. Faecal steroid concentrations were measured by GC. Means and standard de

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40

Sanusi, A. Z., Z. S. Jibia, M. G. Garba, U. S. Salisu, and S. Gaddafi. "FUNCTIONAL PROPERTIES OF POWDERED AND FRESH EGG ALBUMIN AND YOLK DETERMINATION." FUDMA JOURNAL OF SCIENCES 4, no. 3 (2020): 263–66. http://dx.doi.org/10.33003/fjs-2020-0403-390.

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The study was carried out to evaluate the functional properties of fresh and powdered egg albumin and yolk. The experiment was carried out at Animal Product and Processing lab of the Department of Animal Science, Federal University Dutsinma. Fresh eggs were collect from the Departmental farm. Ten (10eggs) each were weighed and crushed into stainless dish and separated into albumin and yolk for sun drying. After 8 hours of sun drying the crystals were convert into powder form using grinding and sieving techniques. Samples of the powder albumen and yolk were then subjected to functional properti

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Agustin, Citravia, Nurliyani Nurliyani, and Jamhari Jamhari. "Ice Cream Characteristic with Cured Egg Yolk Powder As Whipping Cream Replacer." Jurnal Ilmu dan Teknologi Hasil Ternak 16, no. 1 (2021): 11–20. http://dx.doi.org/10.21776/ub.jitek.2021.016.01.2.

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Ice cream is a dairy product with high calorie because of fat and sugar content. Common sources of ice cream fat include butter, cream, and whipping cream. Cured egg yolk can be used as an alternative to salting eggs in a shorter time to extend the shelf life of eggs. Yolk has a high enough fat content, so it can be used to substitute fat sources in ice cream making.The purpose of this study was to determine the characteristics of ice cream with cured egg yolk powder as a substitute for whipping cream. This study used cured egg powder as a substitute for whipping cream in ice cream. This resea

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De Ridder, Dirk, Marco Congedo, Jae-Jin Song, and Sven Vanneste. "Whole scalp EEG power change is not a prerequisite for further EEG processing." Hearing Research 339 (September 2016): 215–16. http://dx.doi.org/10.1016/j.heares.2016.07.001.

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Hall, Deborah A., Robert H. Pierzycki, Derek J. Hoare, and Adam J. McNamara. "Response to letter: Whole scalp EEG power change is not a prerequisite for further EEG processing." Hearing Research 339 (September 2016): 217–18. http://dx.doi.org/10.1016/j.heares.2016.07.002.

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Hossain, MA, MAA Bachchu, KS Ahmed, and MA Haque. "Effectiveness of indigenous plant powders as grain protectant against Callosobruchus chinensis (L.) in stored chickpea (Cicer arietinum)." Bangladesh Journal of Agricultural Research 39, no. 1 (2014): 93–103. http://dx.doi.org/10.3329/bjar.v39i1.20146.

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The effectiveness of 17 indigenous plant powders as grain protectant were assessed against Callosobruchus chinensis (L.). The results indicated that among all the tested plant materials, tobacco leaf powder (TLP) had promising effects on inhibiting oviposition and reducing adult emergence, seed infestation, and weight loss by C. chinensis. Tobacco leaf powder offered complete protection of chickpea seeds applied at 20.0 g/kg seeds. Its lower doses exhibited efficacy in dose dependant manner. The lowest number of eggs (24.60), egg bearing seeds (23.40), adult emergence (23.20), seed infestation

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Omer, Anteneh, Demmelash Mulualem, Henry Classen, Hassan Vatanparast, and Susan J. Whiting. "A Community Poultry Intervention to Promote Egg and Eggshell Powder Consumption by Young Children in Halaba Special Woreda, SNNPR, Ethiopia." Journal of Agricultural Science 10, no. 5 (2018): 1. http://dx.doi.org/10.5539/jas.v10n5p1.

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Animal source foods such as eggs are often lacking in complementary foods in Ethiopia, a country with a high rate of malnutrition in under 5-year-old children. It is recommended that young children receive an egg a day, but rural households often cannot afford them or do not have experience raising chickens. The aim of this study was to conduct a poultry intervention, providing two chickens to households with a young child, stipulating that the child was the owner, and required an egg a day. This randomized, controlled, community trial was conducted in southern Ethiopia with children 6-12 mo l

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Freewan, Asma O., and Halluma M. Kerra. "Study effects of the some Potanical Powders on Biology of Chinese bruchid Callosobruchus chinensis (L.) s." Journal of Misurata University for Agricultural Sciences, no. 01 (October 6, 2019): 436–49. http://dx.doi.org/10.36602/jmuas.2019.v01.01.32.

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This research was conducted to study effect of the tested plant powders on the biology of the C. chinensis life using powder of Lantana camara leaves and powder of Melia azedarach leaves and fruits mixed with kidney bean seeds at different concentrations (0,1,2,3,4,5g powder/100g). Results showed that the powder of L. camara leaves was higher on reduction of the female's fertility to 33.27%. The percentage of reduction in the numbers of the first generation (F1) was 45.68%. While fertility was 48.2 and 53.5% and the percentage in reduction of the numbers of the first generation was 38.55 and 2

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Németh, C., B. Mráz, L. Friedrich, A. Suhajda, B. Janzsó, and C. Balla. "Microbiological measurements for the development of a new preservation procedure for liquid egg." Czech Journal of Food Sciences 29, No. 6 (2011): 569–74. http://dx.doi.org/10.17221/362/2010-cjfs.

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Since recently, the food industry has been increasingly using ready-to-process egg products as the basic materials instead of shell eggs. Subsequent to breaking shell eggs and completing pasteurisation, they are put on the market as liquid egg products or in powdered form as dried eggs. Consumers prefer liquid eggs which better preserve the advantageous properties of natural eggs, however, their shelf life is short with quick spoilage. We have examined, how long heat treatment is needed at temperatures below pasteurisation to influence the microbiological status of liquid egg products and in t

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Kern, M. D., R. J. Cowie, and F. M. Slater. "Responses of Egg-Laying Pied Flycatchers to Experimental Changes in Clutch Size: A Re-Examination." Condor 102, no. 2 (2000): 428–32. http://dx.doi.org/10.1093/condor/102.2.428.

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AbstractPrevious studies with small numbers of clutches suggested that Pied Flycatchers (Ficedula hypoleuca) were determinate egg-layers whose clutch size was fixed before laying began. We found that females lay additional eggs of normal size if clutch size is experimentally reduced, but do not lay fewer eggs when clutch size is increased. In the terms of Kennedy and Power (1990), Pied Flycatchers are removal-indeterminate and addition-determinate.

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Schellberg, Dieter, Christoph Besthorn, Thomas Klos, and Theodor Gasser. "EEG power and coherence while male adults watch emotional video films." International Journal of Psychophysiology 9, no. 3 (1990): 279–91. http://dx.doi.org/10.1016/0167-8760(90)90060-q.

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Surapati, Alex, Reza Satria Rinaldi, and Okta Wahyudi. "Perancangan Mesin Tetas Telur Otomatis Menggunakan Sensor Suhu dan Sensor Udara." JURNAL AMPLIFIER : JURNAL ILMIAH BIDANG TEKNIK ELEKTRO DAN KOMPUTER 10, no. 1 (2020): 18–25. http://dx.doi.org/10.33369/jamplifier.v10i1.15170.

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ABSTRACTThe design of quail egg incubators is intended to facilitate the hatching process. The heat source used in the incubator is produced from heaters that use incandescent lamps and humidifiers are used as humidity regulators. The temperature regulator uses a fan to maintain air circulation and reduce the temperature when the temperature has exceeded the setpoint. This tool is equipped with a DHT11 temperature and humidity sensor, an incubator motor is used for the egg turning process, a sound sensor is used to detect if an egg has hatched and a GSM module will send an SMS notification to

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