Zobrazeno 1 - 10
of 1 105
pro vyhledávání: '"Chicken eggs"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 15, Pp 139-147 (2024)
In order to investigate the nutritional value and small molecule metabolite composition of Taihe silky chicken eggs, this study comparatively analyzed the appearance, egg quality and hydrolyzed amino acid content of Taihe silky chicken eggs and Mahua
Externí odkaz:
https://doaj.org/article/52e364e5dd3c406990a01cb16d9e5e7c
Autor:
G. V. Fattakhova, A. O. Makarova, M. V. Konovalova, E. I. Kashirina, O. D. Kotsareva, P. S. Okara, E. V. Matushevskaya, E. V. Svirshchevskaya
Publikováno v:
Медицинская иммунология, Vol 26, Iss 4, Pp 733-740 (2024)
Type I allergy is mediated by the formation of IgE antibodies to proteins secreted by nonreplicating microorganisms (plant pollen, house dust mites, etc.) that enter the mucous membranes in very low concentrations. The mechanisms and localization of
Externí odkaz:
https://doaj.org/article/8e680ad33a6c4642b4f46f6b54e1225c
Publikováno v:
Open Veterinary Journal, Vol 14, Iss 5, Pp 1117-1129 (2024)
Background: Salmonella infections are considered the most common foodborne pathogens responsible for zoonotic infections and food poisoning in humans and animal species such as birds. Antimicrobial resistance is considered a global anxiety, because i
Externí odkaz:
https://doaj.org/article/40f72bbafb0d47fd8af54e7b7eaa3ff3
Publikováno v:
Animal Production: Indonesian Journal of Animal Production, Pp 57-69 (2024)
The present study investigated the influence of a 12-hour soak in white turmeric solutions at varying concentrations on the internal quality characteristics of eggs laid by purebred chickens, assessing its potential as a natural preservation method.
Externí odkaz:
https://doaj.org/article/6b03b14b1d78435daba42eebe35f3eba
Autor:
Belege Tadesse, Destaw Asfaw Ali
Publikováno v:
Veterinary Medicine and Science, Vol 10, Iss 4, Pp n/a-n/a (2024)
Abstract Background Salmonellosis is one of the most common food‐borne diseases in industrialised and developing countries. In recent year, an increase in antimicrobial resistance among different Salmonella serotypes has been observed. Objective A
Externí odkaz:
https://doaj.org/article/352a54133c964dfaa478db844b8a48e9
Publikováno v:
Italian Journal of Food Safety (2024)
Microbiological criteria play a role in verifying the critical control points (CCP), which become part of the hazard analysis, and the CCP system that guarantees quality, considering possible danger points or stages in the food production chain. Stud
Externí odkaz:
https://doaj.org/article/51b29b5592734d8fb8a1de6a48d767bd
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100355- (2023)
This study investigates the potential of pectin derived from water hyacinth, an aquatic floating weed, as a coating material for chicken eggshells to preserve egg quality and extend shelf life. A total of 240 fresh chicken eggs were divided into four
Externí odkaz:
https://doaj.org/article/a72a0003bd0944d4ab9339ce60a8aa21
Publikováno v:
Jurnal Sain Peternakan Indonesia, Vol 18, Iss 1, Pp 57-63 (2023)
Chicken eggs are a staple food with a high enough animal protein content, but the price is quite affordable for all levels of society. This causes the consumption of chicken eggs to be relatively high compared to other animal protein sources, but cur
Externí odkaz:
https://doaj.org/article/05b8a949e62648cd99c2d7fa2035dcca
Publikováno v:
Foods, Vol 13, Iss 10, p 1571 (2024)
All over the world, birds’ eggs are an important and valuable component of the human diet. This study aimed to compare the content of lipid components and their nutritional value as well as iron and zinc levels in chicken and quail eggs commonly av
Externí odkaz:
https://doaj.org/article/3ed1ad6058d24af9ba0ff778a11a7ff8
Autor:
Supral A., Surya P.S.
Publikováno v:
Russian Journal of Agricultural and Socio-Economic Sciences, Vol 130, Iss 10, Pp 121-128 (2022)
Poultry eggs are used as breakfast meals in every corner of the world due to its easy availability and affordability; majorly being a rich source of protein. The nutritional component of an egg is purely determined by internal egg quality (albumen an
Externí odkaz:
https://doaj.org/article/c8250af71b3b46e48c328527b59c8e1b