Phosphopeptides are among the most interesting biomolecules with characteristic molecular structure and functions. They usually contain clusters of phosphoserines, which …
The studies have been carried out to emphasize a proper methodology for determining trans fats, to determine natural levels of …
The objectives of this work were 1) to determine the effect of various processing (e.g., pasteurization, ultrapasteurization, spray drying and …
The majority of eggs are marketed as shell eggs, however a growing percentage of eggs are being sold to the …
Overall Project Objectives as listed in the proposal: 1. To determine correlation of two foaming methods; 2. To examine the …
The overall objective was to develop an enzyme-based test strip which could be used to quantify triacylglycerols in egg yolk …
Eggs and egg whites (albumen) are an important commodity in the US and are used in a variety of food …
Lipid oxidation causes quality deterioration in muscle foods. The hen has been used previously as a bio-reactor to produce antibodies …
The first step toward ensuring a safe processed food is to ensure the basic ingredients are safe as well. The …
This study presents thermal inactivation data for the high pathogenicity avian influenza virus (HPAIV) strain A/chicken/PA/1370/83 (H5N2) (PA/83) in dried …
This review discusses animal welfare effects of providing an outdoor run to laying hens. Compared with barn systems, the provision of an outdoor run leads to higher space allowances, a higher number and diversity of behavioural and physiological stimuli, and freedom to change between different environments with for instance different climatic conditions. Evidence is presented …
Review of UNECE Standards for Eggs and Egg Products – Hen Egg Products for use in the Food Industry
Updated Version May 2012. These guidelines are produced and published by the International Egg Commission (IEC).
International Egg Commission Guidelines on the Hygienic Production and Distribution of Eggs and Egg Products