Egg is an encapsulated source of macro and micronutrients that meet all requirements to
support embryonic development until hatching. The perfect balance and diversity in its …

Enhanced albumen quality is reflected in increased thick albumen height, albumen weight,
and Haugh unit value, while the antimicrobial, antioxidant, foaming, gelling, viscosity, and …

Eggs are a common food of animal origin, inexpensive, and rich in bioactive substances with
high biological value. Eggs enriched in polyunsaturated fatty acids (PUFA) are extremely …

Simple Summary Eggs are considered common dietary sources of n-3 polyunsaturated fatty
acids (PUFA), but they are susceptible to quality deterioration. In order to reduce oxidation …

Eggs are nutritious and highly valued by consumers. However, egg flavor varies greatly
among different hen breeds. The present study used gas chromatography-olfactometry …

This paper aimed to study the time course changes in taste compounds of Dezhou‐braised
chicken during the entire cooking process mainly consisting of deep‐frying, high …

Compounds present in broccoli are vulnerable to the digestive process, and encapsulation
becomes an alternative for their preservation. The encapsulation of broccoli extract, by …

Purpose The association between egg consumption and cardiovascular disease (CVD) or
type 2 diabetes (T2D) remains controversial. We investigated the association between egg …

This study evaluated the effect of dietary incorporation of linseed alone or along with dried
tomato paste-pepper powder mix on egg physical characteristics, antioxidant profiles, lipid …

Stevia rebaudiana Bertoni is a shrub with leaves that have a high concentration of
carotenoids such as lutein and zeaxanthin. Egg yolks are a bioavailable source of lutein and …