Analysis of eggs and egg products

2022 ◽  
pp. 393-398
Author(s):  
Osman Erkmen
Keyword(s):  
Egg Products

Activation of isolated heterophils from chicks stimulated in vivo with salmonella enteritidis-immune lymphokines

1996 ◽  
Vol 54 ◽  
pp. 760-761
Author(s):  
R. B. Moyes ◽  
R. E. Droleskey ◽  
M. H. Kogut ◽  
J. R. DeLoach
Keyword(s):  
Lamina Propria ◽  
Intestinal Mucosa ◽  
Salmonella Enteritidis ◽  
Intestinal Tract ◽  
Polymorphonuclear Cells ◽  
Subclinical Infection ◽  
Egg Products ◽  
Immune Lymphokines ◽  
Organ Invasion

Salmonella enteritidis (SE) is of great concern to the poultry industry due to the organism's ability to penetrate the intestinal mucosa of the laying hen and subsequently colonize the ovaries and yolk membrane. The resultant subclinical infection can lead to SE infection of raw eggs and egg products. Interference with the ability of the organism to invade has been linked to the activation and recruitment of inflammatory polymorphonuclear cells, heterophils, to the lamina propria of the intestinal tract.Recently it has been established that heterophil activation and increased resistance to SE organ invasion can be accomplished by the administration of SE-immune lymphokines (SE-ILK) obtained from supernatants of concanavalin-A stimulated SE immune T lymphocytes from SE hyperimmunized hens. Invasion of SE into the lamina propria provides a secondary signal for directing activated heterophils to the site of SE invasion.

Technology of production of new egg products functional ingredients-enriched

2019 ◽  
Vol 21 (1) ◽  
pp. 19-22
Author(s):  
I.L. Stefanova ◽  
◽  
V.K. Mazo ◽  
A.Sh. Kavtarashvili ◽  
L.V. Shakhnazarova ◽  
...  
Keyword(s):  
Functional Ingredients ◽  
Egg Products ◽  
Technology Of Production

THE ELABORATION OF ANIMAL HEALTH AND HYGIENE REGULATIONS FOR POULTRY PROCESSING AND EGG PRODUCTS MANUFACTURING ENTERPRISES

2018 ◽  
Vol 20 (5) ◽  
pp. 32-35
Author(s):  
S.S. Kozak ◽  
◽  
N.L. Dogadova ◽  
Yu.A. Kozak ◽  
N.A. Gorodnaya ◽  
...  
Keyword(s):  
Animal Health ◽  
Manufacturing Enterprises ◽  
Egg Products ◽  
Poultry Processing

Report on Eggs and Egg Products

1977 ◽  
Vol 60 (2) ◽  
pp. 342-342
Author(s):  
Wallace S Brammell
Keyword(s):  
Egg Products

Report on Eggs and Egg Products

1942 ◽  
Vol 25 (2) ◽  
pp. 365-368
Author(s):  
E O Haenni
Keyword(s):  
Egg Products

scholarly journals In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 6
Author(s):  
Carlos Pineda-Vadillo ◽  
Françoise Nau ◽  
Catherine Guérin-Dubiard ◽  
Claire Bourlieu ◽  
Francesco Capozzi ◽  
...  
Keyword(s):  
Docosahexaenoic Acid ◽  
Venous Catheter ◽  
Systemic Circulation ◽  
Food Matrix ◽  
Postprandial Period ◽  
Egg Products ◽  
Efficient Vector

The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its incorporation into systemic circulation. In this aim, three DHA-enriched egg products having the same composition but different structure were developed: omelet, hard-boiled egg, and mousse. Then, nine pigs fitted with T-shape cannulas at duodenal level and a jugular venous catheter were fed with the DHA-enriched egg products, and duodenal effluents and plasma were collected throughout the postprandial period. Results highlighted an undeniable effect of the food matrix on digestion parameters and DHA bioavailability. The transit of DHA and protein through the duodenum was faster after the ingestion of the mousse than after the ingestion of the omelet and hard-boiled egg. While most of the DHA and protein ingested under the form of mousse had already passed through the duodenum 4.5 h after its ingestion, significantly higher quantities were still present in the case of the omelet and hard-boiled egg. In terms of bioavailability, the omelet was the most efficient vector for delivering DHA into systemic circulation. It supplied 56% and 120% more DHA than the hard-boiled egg and the mousse, respectively.

Report on Eggs and Egg Products

1971 ◽  
Vol 54 (2) ◽  
pp. 300-300
Author(s):  
Wallace S Brammell
Keyword(s):  
Egg Products

scholarly journals The Use of Dehydrated Egg Products in the Manufacture of Ice Cream

1929 ◽  
Vol 12 (4) ◽  
pp. 320-335 ◽  
Author(s):  
William S. Mueller ◽  
Forrest C. Button
Keyword(s):  
Ice Cream ◽  
Egg Products
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