Eggs
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Recent papers in Eggs
This study aims to identify the effectiveness of enzyme Lysozyme, which is extracted from the egg’s albumin and The Allicin antibiotic which is extracted from the garlic. It also studies their effects on some bacteria which have been... more
The present article addresses the question of ‘When can we say something is creative?’ and, in answering it, takes a critical stand towards past and present scientific definitions of creativity. It challenges an implicit assumption in... more
This study tested the activity of LD-1227, which contains a caviar-derived homogenate added with coenzyme Q(10) (CoQ(10))-selenium component (CaviarLieri(®), Lab-Dom, Switzerland), in aged human skin and its potential role on skin... more
Diet diversity of pregnant women is associated with nutrition sufficiency, micronutrient adequacy, and pregnancy outcomes. However, the sociodemographic determinants of diet diversity among pregnant women in low-income countries are not... more
Today vegetarian nutrition is more accepted and widespread in Europe than in former years. For a long time scientific research on vegetarian diets has focused mostly on malnutrition, whereas nowadays research centers increasingly on the... more
Today vegetarian nutrition is more accepted and widespread in Europe than in former years. For a long time scientific research on vegetarian diets has focused mostly on malnutrition, whereas nowadays research centers increasingly on the... more
ABSTRACT: Selected quality and shelf life of eggs coated with mineral oil having 6 different viscosities (7, 11, 14, 18, 22, and 26 cP) were evaluated during 5 wk of storage at 25 °C. As the storage time increased, weight loss and... more
Consumers demand both safer and more nutritious food products exempt of non-natural origin preservatives or other food additives. In this frame, products with lower fat content and/or a higher ratio in unsaturated fatty acids, especially... more