English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Eggs, known as unique food material, represent a rich source in high-quality proteins, unsaturated fatty acids, phospholipids, minerals, vitamins and lipophilic pigments including antioxidant carotenoids (Huopalahti et al., 2007). After breaking the shell, the basic components obtained are egg albumen which portion makes up 60% of the egg’s weight and yolk egg that represents approximately 35% of the liquid egg. The albumen and yolk egg have many functional properties which mainly depend on the quality of their proteins (Mine, 2002). As multifunctional food materials, due to their nutritional and functional properties, eggs are incorporated in various food systems, increasing their nutritional value, improving color and flavor. Egg is used as ingredient in bakeries, biscuits, pasta e.g., (Stadelmann and Cotterill, 1995). In recent years, egg consumption in the form of egg components has increased compared to marketed shell eggs (Jesús et al., 2013). The egg components characteristics such as colour, pH and viscosity are influenced by the diet administered to laying hens (Lomakina and Mikova, 2006). The carotenoids, particularly lutein and zeaxanthin and xanthophylls with their antioxidant effects influenced the colour of egg yolk (Kopřiva et al., 2014). Also, the housing system has a significant effect on the yolk colour (Sokołowicz et al., 2018).The pH affected the thinning of the thick albumen (Burley and Vadehra 1989; Kato et al., 1970) and is being used to assess thick albumen thinning (Beveridge and Nakai, 1975). The viscosity depends also on the storage time and temperature, water content and egg stress.

Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet