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Eggs and Egg Products
This chapter focuses on the design, production, properties, and applications of plant-based egg analogs. Initially, the composition, processing,...
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Identification, characterization and binding sites prediction of calcium transporter-embryo egg-derived egg white peptides
In order to provide an efficient calcium transporter for the development of calcium supplement products, embryo eggs were selected for incubation....
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Comparative analysis on the properties of egg yolk lipids extracted by different extraction methods
Egg yolk lipids are important components in egg yolk. Compared with proteins, minerals, vitamins and pigments in egg yolk, there is a lack of...
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Evaluation of egg white hydrolysates on the hepatoprotective effect in vitro and in vivo
The small molecule characteristics and nutritional value of egg white hydrolysates have been widely used. In the present study, in vitro and in vivo...
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Novel extraction technologies and potential applications of egg yolk proteins
The high nutritional value and diverse functional properties of egg yolk proteins have led to its widespread use in the fields of food, medicine, and...
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Effect of Cold Atmospheric Plasma Fusion 222 nm UV and PAHP on Cold Pasteurisation of Egg Surfaces
This study used a combination of cold atmospheric plasma (CAP) and ultraviolet (UV) 222 nm with plasma-activated hydrogen peroxide (PAHP)...
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An Innovative Non-destructive Technology for Controlling the Storage Period of Chicken Eggs Using Egg Parameters
We proposed here a non-destructive technology for pre-sorting eggs into subclasses characterized by a specifical acceptable shelf life and quality...
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Egg yolk lipids: separation, characterization, and utilization
Egg yolk contains very high levels of lipids, which comprise 33% of whole egg yolk. Although triglyceride is the main lipid, egg yolk is the richest...
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Effect of Tannins on Cholesterol Content and Its Oxidation in Egg Pasta as Related to Different Pasta Shapes
Egg pasta contains high amount of cholesterol, that upon oxidation, generates oxysterols (COPs), which play a key role in the onset of several human...
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Decrease of cholesterol content in cereal products containing animal-based components
The daily intake of excessive cholesterol plays an important role in the incidence of cardiovascular diseases (CVD), while the main contributors are...
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Bakery Products
The chapter, which describes baked products, is divided into five sections. (1). Introduction, the United States (US) baked product industry, the...
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Biofunctional components and bacterial dynamics of enzymatic and fermentatively prepared rohu (Labeo rohita) egg sauce
The present study focused on preparing rohu egg sauce using optimized conditions through enzymatic and fermentative methods. The enzymatic...
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Nondestructive detection of egg freshness based on a decision-level fusion method using hyperspectral imaging technology
Egg freshness is essential for evaluating the internal quality of eggs. Here, we propose a method based on feature fusion to improve the accuracy of...
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Determination of degradation degree of ovalbumin in hen’s egg enzymatic hydrolysates using liquid chromatography–tandem mass spectrometry
Enzymatic hydrolysis of hen egg confers beneficial functionalities, but it is essential to control the progress of hydrolysis to enhance the quality...
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Utilization of green lentil wastewater as egg replacer in green lentil flour based muffins
Successful pretreatments for green lentil wastewater (GLW) were developed to substitute egg. Water to lentil ratio and microwave pretreatment were...
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Effects of Polyphenols in Different Teas on Physicochemical Characteristics of Egg White Protein Gel During Tea Eggs Making
Tea egg is a Chinese traditional snack and leisure food, fresh chicken eggs and tea are the main ingredients. The influence of tea is the most...
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Impact of egg white proteins modification by phosphorylation and ultrasound on its functional properties
Degree of modification of egg white protein by phosphorylation (1.5, 2.5, and 3.5%) and ultrasound power (100, 200, 300, and 400 kW) on the...
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Dielectric Barrier Discharge Cold Atmospheric Plasma Treatment of Egg White Protein: Insights into the Functional, Rheological, and Structural Properties
The bioavailability and quality attributes of egg white proteins (EWPs) are vital for food products’ final form and nutritional content. Heat...
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Quality evaluation of egg-free cake from soft tofu
Soft tofu was used to produce a cake to ascertain its suitability in producing egg-free cake (EFC) for vegans and individuals allergic to eggs. A...
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Single-Atom Alloy Pd1Ag6/Al2O3 Egg-Shell Catalyst for Selective Acetylene Hydrogenation
AbstractHere, we report the synthesis of a single-atom alloy Pd 1 Ag 6 /Al 2 O 3 catalyst with an egg-shell distribution of the active component over the...
