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Evaluation of egg yolk colour
carotenoid determination analyser iCheckTM Egg photometer sensory visual evaluation
2014/7/10
We compare visual evaluation of yolk colour estimated by the usual method applying La Roche scale with spectrophotometric determination of β-carotene by AOAC method, and by new rapid analyser iCheckTM...
Heat Inactivation of Newcastle Disease Virus（NDV）in Egg Yolk and Its Survivability in Mayonnaise
Newcastle disease virus Inactivation Mayonnaise
2009/4/8
From the perspective of food safety and risk, we attempted to determine survivability of Newcastle Disease Virus (NDV) in egg products. We investigated the heat inactivation of NDV in egg yolk, and al...
Determination of egg yolk content in egg liqueurs
egg yolk estimation of egg content egg liqueur adulteration authenticity
2014/3/19
The recent Czech Food law (Decree No. 264/2003, 93/2000 and 57/2003 of the law No. 110/1997 as amended) requires the minimal concentration of egg or egg yolk content in relevant food products (mayonna...
Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion
yolk/white ratio flow property droplet size
2010/11/24
Fish meat emulsion was prepared from very-low-lipid sardine minced meat obtained through grinding or suspending in weak alkaline solution, and the effect of the yolk/white ratio in a blended emulsifie...