Wang, Sep 2009 – Effect of Yolk Contamination, Shearing, and Heating on Foaming Properties of Egg White
Overall Project Objectives as listed in the proposal: 1. To determine correlation of two foaming methods; 2. To examine the …
Overall Project Objectives as listed in the proposal: 1. To determine correlation of two foaming methods; 2. To examine the …
The overall objective was to develop an enzyme-based test strip which could be used to quantify triacylglycerols in egg yolk …
Eggs and egg whites (albumen) are an important commodity in the US and are used in a variety of food …
Lipid oxidation causes quality deterioration in muscle foods. The hen has been used previously as a bio-reactor to produce antibodies …
The first step toward ensuring a safe processed food is to ensure the basic ingredients are safe as well. The …
This study presents thermal inactivation data for the high pathogenicity avian influenza virus (HPAIV) strain A/chicken/PA/1370/83 (H5N2) (PA/83) in dried …
To address the research outlined in Objective 1 of this project, Develop Egg HACCP Training materials a database has been …
Professor Hans-Wilhelm Windhorst’s report on the development of egg production in the sub regions of Africa between 1990 and 2008.
A critical review provided by Dr Vincent Guyonnet, IEC Scientific Advisor upon ISO 26000: 2010 and statement on animal welfare.
A Brochure provided by the International Organisation for Standardisation (ISO) to provide a basic understanding of the voluntary International Standard: ISO 26000:2010, Guidance on Social Responsibility.
IEC Scientific References listed by Broad Topics and Publication Date -Last updated 8 February 2014
Background, Aims and Scope. Over the last five decades, the nature of food retailing has undergone an enormous transformation. Macro …
This overview analyses the key drivers of change in the global livestock sector and assesses how they are influencing current trends and future prospects in the world’s diverse livestock production systems and market chains; and what are their consequent impacts on the management of animal genetic resources for food and agriculture. The trends are occurring …