Egg yolk is a good emulsifier used in many food applications and is required for
mayonnaise. This study aimed to evaluate the function of fractionated yolk as co-products of …

Background: Protein-energy malnutrition (PEM) remains a serious public health concernin
Cameroon. This disorder is frequent in childhood and is primarily caused by a deficiency in …

Acanthoplus discoidalis is an insect that has potential use in new product development
because of its nutritional quality. This study focused on function properties of A. discoidalis …

Egg white powder fermented with Lactobacillus bulgaricus bacteria using pan drying
method to improve the quality of egg white powder. Fermentation is carried out to reduce the …

This research aims to understand the effect of Lactobacillus rhamnosus GG fermentation on
egg white powder. In this study, some physico-chemical, functional, textural, and protein …

The effect of freeze‐dried quail egg white and yolk addition to basic EK extender on
morphology and motility of chicken broiler breeder semen was investigated. Fresh pooled …

Özet Bu çalışmada, iki farklı kurutma yöntemi (mikrodalga, etüv) kullanılarak elde edilen
yumurta akı tozlarının bazı fizikokimyasal ve fonksiyonel özellikleri belirlenmiştir. Ayrıca …

This study aimed to evaluate the organoleptic quality and to carry out a use test of
pasteurized, freeze-dried and hot air-dried quail eggs in order to compare with normal liquid …

Emulsifying properties of oil in water emulsions using quail egg white protein (Coturnix
coturnix japonica) as an emulsifying agent were investigated using the conductivity …