Eggs, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR

EGG REFERENCES

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REPRINTS, COPIES

Abrahamson, A.E., R. Field, L. Buchbinder, and A.V. Catelli.

This paper was written in response to members of the Department of Health in New York Cit attempting to control the sanitary quality of custard filling in bakery products. Several bakery products were chosen and bacterial evaluation was done. Recommendations to improve sanitary quality of the products were included.

Abdallah, A.G., R.H. Harms, and O. El-Husseiny. 1993. Various methods of measuring shell quality in relation to percentage of cracked eggs. Poultry Science 72:2038-2043.

Adams, J.L. and J.L. Skinner. 1963. Effects of management, strain and truck shipment on albumen quality of eggs. Poultry Sci. 42:1076.

Changes in Haugh units of eggs transported from Hastings, Nebraska, to Tucson, Arizona were evaluated.

Haugh Unit, Egg Albumen

Adelson, S. F.; Delaney, I.; Miller, C.; Noble, I. T. 1962. Discard Of Edible Food In Households. Journal of Home Economics 55:633

Edible Food, Food Waste, Food Loss, Egg, Fruit, Fat, Vegetable, Energy Loss, Dairy Product

Adler, H. E. 1965. Salmonella In Eggs-An Appraisal. Food Technology 19(4):(623)191

Egg Salmonella, Disease

Ahmed, M.M., G.W. Froning, F.B. Mather, and L.L. Bashford. 1976. Relationships of egg specific gravity and shell thickness to quasi-static compression tests. Poultry Sci. 55:1282.

This experiment determined the relationships of egg specific gravity and shell thickness to various mechanical properties of eggs as measured during quasi-static compression using a table model Instron.

Ahn, D.U., S.M. Kim, and H. Shu. 1997. Effect of egg size and strain and age of hens on the solids content of chicken eggs. Poultry Science 76: 914.

Andross, M. 1940. Effect of cooking on eggs. Chem. and Ind. (London) 59: 449.

Anellis, A.; Lubas, J.; Rayman, M. M. 1954. Heat Resistance In Liquid Eggs Of Some Strains Of The Genus Salmonella. Food Research 19:377

Heat Resistance, Egg, Salmonella

Anonymous. 1914. Preservation of Eggs. Journal Home Economics 6: 290.

EXCERPT: </b>When eggs reach their fabulous winter prices it would be gratifying to be able to depend upon a home supply which had been stored during the summer. That every home may have such a supply and find the eggs very palatable after a period of several months has been proved by experiments conducted at various agricultural experiment stations.

The preserving preparation recommended in a government bulletin (U.S. Dept. Agr., Office Expt. Stas, Farmer's Bul. 128. Eggs and Their Uses as Food.) consists of one part of syrup-thick pure water glass dissolved in ten parts, by volume, of cooled boiled water. This is to be poured over clean (but not washed) eggs which are packed in a clean vessel. One gallon of water glass will make sufficient solution for 50 dozen eggs if properly packed.</td></tr></table><P>

Anonymous. 1972. Egg substitute (#121). Food Engineering 44: 68.

Anonymous. 1975. Egg replacer provides caloric reduction, total functionality and convenience. Food Product Development 9(5):12.

An egg replacer called "Second Nature" is discussed in terms of both its suitability in products and its nutrient composition. A comparison of "Second Nature", a competing egg substitute and a large chicken egg is included.

Appleman, M. D.; Rubenstein, A.; Mcintyre, R. W. 1962. A New Method For Enumerating Bacteria In Frozen Egg With Special Reference To The Transmission Of Borrelia Anserina. Journal of Food Science 27:617

Frozen Egg, Egg Bacteria, Borrelia Anserina

Arlin, M. L.; Nielsen, M. M.; Hall, F. T. 1964. The Effect Of Different Methods Of Flour Measurement On The Quality Of Plain Two-Egg Cakes. Journal of Home Economics 56:399

Layer Cake, Flour, Cake Crust Color, Cake Crumb Grain, Cake Crumb Texture, Cake Crumb Moisture, Cake Tenderness, Cake Flavor

Arntfield, S.D. and A. Bernatsky. 1993. Characteristics of heat-induced networks for mixtures of ovalbumin and lysozyme. J. Agric. Food Chem. 41:2291-2295.

Ary, J.E. and R. Jordan. 1945 Plain butter cakes and baked custards made from spray-dried whole-egg powder.Food Research 10:476-484. .

Five dried whole egg powders of varying quality and storage were used to produce butter cakes and baked custards. Several objective and subjective testing methods were employed to determine the differences between dried egg products and a fresh egg standard.

Custard Baking Time, Custard Ph, Butter Cake Ph, Butter Cake Baking Time, Butter Cake Heating Curve, Butter Cake Ph, Temperature Time Relationship, Penetrometer, Cake Heat Penetration, Custard Heat Penetration, Spray Dried Whole Egg Powder

Asmundson, V. S.; Biely, J. 1928. Effect Of Bacillary White Dirrhea Infection On Egg Production. Poultry Science 7:293

Bacillary White Diarrhea, Egg Production

Ayres, J. C. 1958. Methods For Depleting Glucose From Egg Albumen Before Drying. Food Technology 12(4):186

Egg Albumen Glucose

Ayres, J. C. 1949. A Procedure For The Quantitative Estimation Of Salmonella In Dried Egg Products. Food Technology 3(5):172

Dried Egg Salmonella

Ayres, J. C.; Slosberg, H. M. 1949. Destruction Of Salmonella In Egg Albumen. Food Technology 3(6):180

Egg Albumen Salmonella

Ayres, J. C.; Stewart, G. F. 1947. Removal Of Sugar Form Raw Egg White By Yeast Before Drying. Food Technology 1(4):519

Yeast, Egg White, Egg, Sugar, Dried Egg White

Bagilia, B. R.; Kadkol, S. B.; Lahiry, N. L. 1968. Changes In Ovomucin Concentration During Thinning Of Thick White In Eggs. Journal Of Food Science And Technology 5(2):71

Ovomucin, Egg

Bailey, L. H.; Leclere, J. A. 1935. Cake And Cake Making Ingredients. Cereal Chemistry 12:175

Cakemaking, Cake, Cake Formula, Gold Cake, Sponge Cake, Silver Cake, Chocolate Cake, Devil's Cake, Bread, Baked Product, Whole Wheat Bread, Soda Cracker, Cracker, Cookie, Doughnut, Macaroni, Noodle, Gingerbread, Gold Cake, Egg, Milk, Zwieback, Pilot Bread, Pretzel, Pretzel, Apple Pie, Squash Pie, Pie Crust, Matzoths, Saltine, Vanilla Wafers, Macaroon, Ginger Snap, Hot Cross Bun, Flour, Ash, Straight Grade Flour, Ash, Flour Ash, Flour Protein, Clear Flour, Angel Cake, Pound Cake

Bailey, M.I. 1935. Foaming of egg white. Ind. Eng. Chem. 27:973.

This article evaluates the effect of thickness and added acid and fat on foam formation of fresh and frozen egg whites.

Egg White Foam

Baker, R. C.; Hartsell, S. E.; Stadelman, W. J. 1959. Lysozyme Studies On Chicken Egg Chalazae. Food Research 24:529

Egg Lysozyme, Egg Chalazae

Baker, R.L. and R.H. Forsythe. 1951. U.S. standards for quality of individual shell eggs and the relationships between candled appearance and more objective quality measures. Poultry Science 30:269.

This review article compares and evaluates candling specifications and U.S. standards of shell egg quality as a basis of determination of interior quality of broken-out eggs.

Egg, Candled Quality

Baker, R. C.; Darfler, J. 1969. Discoloration Of Egg Albumen In Hard-Cooked Eggs. Food Technology 23(1):77

Baldwin, R. E.; Cotterill, O. J.; Thompson, M. M.; Myers, M. 1967. High Temperature Storage Of Spray-Dried Egg White 1. Whipping Time And Quality Of Angel Cake. Poultry Science 46:1421

Hard-Cooked Egg, Egg Albumen Color

Spray Dried Egg White, Dried Egg White, Egg White, Egg Storage, Angel Cake, Whipping Time, Egg White, Egg Whipping

Baldwin, R.E., J.C. Matter, R. Upchurch and D.M. Breidenstein. 1967. Effects of microwaves on egg white. 1. Characteristics of coagulation. Journal Food Science 32:305.

Characteristics of albumen coagulation in the microwave oven were determined. Site of coagulation, temperature of coagulation, viscosity, tenderness of gel and percent transmittance were variables included.

Albumen Gel, Viscosity, Albumen Ph, Cooking Time, Coagulation, Albumen Transmittance, Egg White, Egg, Thermal Response, Egg White, Egg Gel, Egg White, Egg Viscosity, Egg White Ph, Egg White Cooking Time, Egg White Coagulation, Egg White Transmittance, Microwave Cooking

Baldwin, R.E., R. Upchurch and O.J. Cotterill. 1968. Ingredient effects on meringues cooked by microwaves and by baking. Food Technology 22:1573.

This experiment tested the use of algin, guar gum and sodium lauryl sulfate plus triethyl citrate for effectiveness in reduction of percent sag and moisture loss from merginues baked by microwave and conventional methods.

Baldwin, R. R.; Campbell, H. A.; Thiessen, R. Jr.; Lorant, G. 1953. The Use Of Glucose Oxidase In The Processing Of Foods With Special Emphasis On The Desugaring Of Egg White. Food Technology 7(7):275

Egg White Sugar, Egg White Processing, Glucose Oxidase

Baliga, b.R., S.B. Kadkol and N.L. Lahiry. 1971. Thinning of thick albumen in shell eggs- changes in ovomucin. Poultry Sci. 50:466.

Shell eggs were stored at room temperature for 1 to 30 days and changes in ovomucin concentration were determined.

Ball, H.R. Jr. and S.E. Winn. 1982. Acylation of egg white proteins with acetic anhydride and succinic anhydried. Poultry Science 61: 1041.

Balls, A.K. and T.L. Swenson. 1936. Dried egg-white. Food Research 1:319.

Characteristics of fresh versus dried egg white with our without enzyme added, were evaluated in meringues and angelfood cakes.

Dried Egg White Trypsin, Dried Egg White Reducing Sugar, Dried Egg White Pigment, Dried Egg White Nutrient Composition, Dried Egg White Protein, Dried Egg White Carbohydrate, Meringue, Cake Texture, Cake Beating Time

Bandemer, S. L.; Evans, R. J.; Davidson, J. A. 1958. Vitamin A In Eggs. Seasonal Variations In The Vitamin A Content Of Hens' Eggs. Journal Of Agricultural And Food Chemistry 6:549

Egg Vitamin A, Hard-Cooked Egg, Egg Weight, Egg Yolk Weight, Egg Yolk Vitamin A

Baniel, A., A. Fains, and Y. popineau. 1997. Foaming properties of egg albumen with a bubbling apparatus compared with whipping. Journal of Food science 62: 377.

Banwart, G. J.; Ayres, J. C. 1956. The Effect Of High Temperature Storage On The Content Of Salmonella And On The Functional Properties Of Dried Egg White. Food Technology 10:68

Dried Egg White Salmonella, Dried Egg White Storage

Banwart, G. J.; Ayres, J. C. 1957. The Effect Of Ph On Growth Of Salmonella And Functional Properties Of Liquid Egg White. Food Technology 11:244

Egg White Ph, Egg White Salmonella

Banwart, S. F.; Carlin, A. F.; Cotterill, O. J. 1957. Flavor Of Untreated, Oiled, And Thermostabilized Shell Eggs After Storage At 34f. Food Technology 11:200

Egg Thermostabilization, Oiled Egg, Egg Storage, Egg Flavor

Barbut, S., L.C. Arrington, and A.J. Maurer. 1987. Hard-cooked egg shelf life. Poultry Science 66; 1941-1948.

Barmore, M.A. 1934. The influence of chemical and physical factors on egg-white foams. Tech. Bull. 9. Colorado Agric. Exp. Sta., Fort Collins, Colorado. 58 pp.

A method of measuring foam stability is described in this bulletin. Addition of acid, yolk, heat and other variations were tested for changes in egg white foam stability.

Egg Foam

Barmore, M. A. Recent Developments In The Chemistry Of Storage And Preparation Of Foods Year 1936 Food Research 1:383

Storage, Preparation, Latent Heat Of Fusion, Moisture, Fat, Starch, Sugar, Mineral Salt, Heat Of Fusion, Fruit, Sulfur Dioxide, Sulfhydryl, Blackening, Sucrose, Molasses, Invert Sugar, Fermentation, Crystallization, Egg, Potato, Rancidity, Pectin, Jelly Making, Caramelization, Hydrogen Ion Concentration, Ph, Egg White, Egg Yolk, Cake, Souffle, Foam, Angel Cake, Specific Gravity, Potato Chip, Potato Color, Rancidity, Oil, Color, Flavor, Reducing Sugar

Barnum, G. L. 1935. The Vitamin E Content Of Eggs As Related To The Diet Of The Hen And To Hatchability. Journal of Nutrition 9:621

Hen, Poultry, Ration, Egg, Vitamin E

Bass, F. and G. Spencer. 1949. Semi-micro method for determining coagulation temperture. Food Research 14:109.

A semi-micro method of testing the coagulation temperture of egg white protein is described and tested for reproducibility.

Egg White, Egg Shell, Egg, Heating Rate, Color, Coagulation

Beagquist, D. H.; Stewart, G. F. 1952. Surface Formation And Shear As Factors Affecting The Beating Power Of Egg White. Food Technology 6:262

Egg White, Egg Foam, Egg White Shear, Beating Power

Bell, D.D., P.H. Patter4son, K.W. Koelkebeck, K.E. Anderson, M.J. Darre, J.B. Carey, D.R. Kuney, and G. Zeidler. 2001April. Egg marketing in National supermarkets: Egg quality - Part 1. Poultry Science 80: 383.

Bengtsson, N. E. 1967. Ultrafast Freezing Of Cooked Egg White. Food Technology 21(9):95(1259)

Frozen Egg White, Ultrafast Freezing, Freezing Rate, Airblast Freezing, Sensory Evaluation, Egg White Consistency, Egg White Taste, Egg White Visual Appearance

Bennion, E.B., J.R. Hawthorne, and E.C. Bate-Smith. 1942. Beating and baking properties of dried egg. J. Soc. Chem. Ind. 61: 31-34.

Bergquist, D.H. 1977. Egg dehydration. IN "Egg Science and Technology," 2nd ed. AVI Publishing Company, Inc. Westport, CT. Berquist, D.H. 1964. Eggs. IN Food Dehydration. II Products and Technology, W.B. Arsdel and M.J. Copley (eds), pp. 652-633. Wesport Conn.: The AVI Publishing Company, Inc.

Bergquist, D.H. and G.F. Stewart. 1952. Atomization as a factor affecting quality in spray-dried albumen. Food Technology 6:201.

Atomization during spray drying of albumen is described. Its effect on beating rate was evaluated.

Spray Dried Egg Albumen, Spray Drying

Bergquist, D. H.; Wells, F. 1956. The Monomolecular Surface Film Method For Determining Small Quantities Of Yolk Of Fat In Egg Albumen. Food Technolofy 10(1):48

Egg Albumen, Egg Yolk, Fat

Bethke, R. M.; Record, P. R.; Kennard, D. C. 1936. The Relation Of Vitamin G To The Hatchability Of Hens' Eggs. Journal of Nutrition 12:297

Egg, Vitamin G

Bethke, R. M.; Record, P. R.; Wilder, F. W. 1936. The Effect Of The Ration Of The Hen On The Vitamin G Content Of Eggs With Observations On The Distribution Of Vitamin B And G In Normal Eggs. Journal of Nutrition 12:309

Egg Vitamin G, Egg Vitamin B, Hen Diet

Bishov, S.J. and J.H. Mitchell, Jr. 1954. Determination of the solubility index of spray dried eggs. Food Research 19:367.

This article describes a method for determining the solubility of spray dried whole egg powder. Custard quality was evaluated and compared to the solubility index of the dried eggs.

Solubility Index, Spray Dried Egg

Blair, G.W.S. 1958. Rheology in food research. Adv. Food Research 8:1.

This review article incorporates some discussion of the following topics: definition and concepts of rheology; problems of processing and manufacture and cooking; methods of measurement; and psychological and statistical problems.

Block, L.H. and P.P. Lamy. 1970. The rheological evaluation of semisolids. J. Soc. Cosmet. Chem. 21:645.

This article discusses rheologic evaluation of semisolids including the interrelationship between shear stress and shear rate, product behavior during continuous shear and static structure of the product.

Blomberg, C. G. 1932. How Eggs Are Dried. Food Engineering 4(March):101

Dried Egg Solubility, Dried Egg, Dried Egg Yolk, Dried Egg White

Bohren, B. B.; Hauge, S. M. 1946. Vitamin A Retention In Dried Eggs As Affected By Compression And Packaging In Tin Cans. Food Research 11:39

Vitamin A, Dried Egg, Packaging, Tin Container

Bohren, B. B.; Jordan, R. 1953. A Technique For Detecting Flavor Changes In Stored Dried Eggs. Food Research 18:583

Dried Egg Storage, Dried Egg Flavor

Bolanowski, J. P.; Lineberry, D. D. 1952. Special Heat Transfer Problems Of The Food Industry. Industrial And Engineering Chemistry 44:657

Continuous Processing, Cooling, Pasteurization, Sterilization, Crystallization, Emulsification, Aeration, Mixing, Caramelization, Extrusion, Heat Exchanger, Shortening, Lard, Margarine, Cocoa Butter, Orange Concentrate, Sweetened Condensed Milk, Cake Batter, Cake Icing, Baby Food, Salad Dressing, Gelatin, Paraffin Wax, Starch, Marshmallow, Egg White, Egg, Custard, Topping, Plasticizing, High Temperature Short Time, Sterilization

Bose, S. and T.D. Mahadevan. 1956. Studies on the preservation of duck eggs. The Indian Poultry Gazette 39:25.

Botterill, O. J.; Baldwin, R. E.; Myers, M. 1967. High Temperature Storage Of Sprayed-Dried Egg White. 2. Electrophoretic Mobility, Conalbumin-Iron Complexing, Sulfhydryl Activity, And Evolution Of Volatile Bases. Poultry Science 46:1431

Egg White, Egg Electrophoresis, Conalbumin Iron Complex, Egg Sulfhydryl, Egg Ph, Spray Dried Egg Ph, Egg Storage

Bouthilet, R. J. 1918, Process Evaluation Food Technology 3:116

F Value, Process Evaluation, Thermal Death Time Bow, Y. F. 1959. Microwaves As A Means Of Grading Eggs. Food Research 24:104

Egg Grading, Microwave Grading

Bow, Y. F. 1959. Microwaves As A Means Of Grading Eggs. Food Research 24:104

Egg Grading, Microwave Grading

Boyd, J. W.; Weiser, H. H.; Haque, R. U.; Winter, A. R. 1961. Modification Of The Pad-Plate Method Of Determining Chlortetetracycline In Egg White. Journal of Food Science 26:119

Pad Plate Method, Egg White, Chlortetracycline

Brant, A.W. 1951. Notes and letters. A new height gage for measuring egg quality. Food Technology. 5:384.

This letter describes a yolk and albumen height measuring gauge used to determine broken out egg quality.

Brant, A.W., A.W. Otte and K.H. Norris. 1951. Recommended standards for scoring and measuring opened egg quality. Food Technol. 5:356.

Various methods of determining interior egg quality of opened eggs are discussed. A pictorial chart is presented which includes U.S. standards for opened egg quality.

Briant, A.M. and A.R. Willman. 1956. Whole-egg sponge cakes. Journal Home Economics 48:420.

Sponge cakes made with whole eggs were evaluated for volume of batter, volume of cake, breaking strength and tenderness. Variables included omission of salt and addition of lemon juice.

Sponge Cake Volume, Batter Volume, Egg Foam, Foam Volume, Breaking Strength, Sponge Cake, Cake, Specific Volume, Sponge Cake Tenderness, Sensory Evaluation

Briant, A. M.; Zaehringer, M. V.; Adams, J. L.; Mondy, N. 1954. Variations In Quality Of Cream Pies. Journal Of The American Dietetic Association 30:678

Cream Pie, Pastry, Linespread Test, Gel, Penetration, Egg, Setting Time

Bringe, N.A., D.B. Howard, and D.R. Clark. 1996. Emulsifying properties of low-fat, low-cholesterol egg yolk prepared by supercritical CO2 extraction. Journal of Food Science 61: 19.

Abstract Comparisons were made with native egg yolk, dried egg yolk and a commercial yolk substitute (soy lecithin). Aqueous emulsions were prepared by sonicating water containing 0-5% NaCl, 20% peanut oil, Hcl or NaOH as needed for pH adjustment, and 1-3% emulsifier expressed as the total of phospholipids, glycolipids and proteins contributed by yolk ingredients or soy lecithin. The median diameters of fat particles in the emulsions with and without dispersing fat droplet flocs using TritonX-100, were evaluated by laser light diffraction. The emulsifying proeprties of low-fat, low-cholesterol egg yolk were similar to or better than those of native yolk and dried egg yolk. Soy lecithin had less effective emulsifying properties than yolk ingredients with respect to coalescence of fat droplets during storage and sepration during 70C treatment.

Bringe, N. and J. Cheng. 1995. Low-fat, low-cholesterol egg yolk in food applications. Food Technology 49: 94.

Dry ingredient produced by supercritical CO2, extraction of egg yolk provides improved flavor and other benefits in low-fat foods.

Brogle, R. C.; Nickerson, J. T. R.; Proctor,B. E.; Pyne, A.; Campbell, C.; Charm, S. 1957. Use Of High-Voltage Cathode Rays To Destroy Bacteria Of The Salmonella Group In Whole Egg Solids, Egg Yolk Solids, And Frozen Egg Yolk. Food Research 22:572

Frozen Egg Yolk, Egg Yolk, Egg Solid, Whole Egg Solid, Egg Salmonella, Cathode Ray

Brooks, J. 1955. The Detection Of Washed Eggs. Ii. A Rapid Method Of Detection. Journal Of The Science Of Food And Agriculture 6:368

Egg

Brooks, J. 1954. The Fluorescence Of Liquid Egg. I. The Relationship Between The Fluorescence And The Mustiness Of Frozen Whole Egg. Food Technology 8(9):400

Frozen Egg, Egg Mustiness, Egg Fluorescence

Brooks, J.; Hale, H. P. 1955. The Detection Of Washed Eggs. Journal Of The Science Of Food And Agriculture 6:37

Egg

Brooks, J.; Hale, H. P. 1954. The Fluorescence Of Liquid Egg. Ii. The Effect Of Specific Bacteria. Food Technology 8(9)406

Egg Bacteria, Egg Fluorescence

Brooks, J. and D.J. Taylor. 1955. Egg and Egg Products. GT. Brit. Dept. Sci. Ind. Research. Food Invest. Special Rept. No. 60. 104.pp

Brown, H. J.; Gibbons, N. E. 1954. Air Cell Mold In Oiled Eggs. Food Technology 8(7):307

Oiled Egg, Egg Mold, Air Cell Mold

Brown, W. E.; Baker, R. C.; Naylor, H. B. 1965. Comparative Susceptibility Of Chicken, Duck And Turkey Eggs To Microbial Invasion. Journal of Food Science 30:886

Duck Egg Bacteria, Egg Bacteria, Turkey Egg Bacteria

Brubacher, G. 1965. The Significance Of Carotenoids As Colouring Agents For Egg Yolk And Broilers. Food Science And Technology. Proceedings Of The First International Congress Of Food Science And Technology, London, September 18-21,1962. P. 43.

Coloring Agent, Egg Yolk, Egg Carotenoid, Broiler Carotenoid

Bull, H. B. 1944. Adsorption Of Water Vapor By Proteins. Journal Of The American Chemical Society 66:1499

Protein, Collagen, Egg, Albumin, Milk, Nylon, Protein Hydration, Water Vapor, Water Absorption

Bull, H. B.; Breese, K. 1968. Protein Hydration. 1. Binding Sites. Archives Of Biochemistry And Biophysics 128:488

Protein Hydration, Amide, Water Vapor, Isopiestic Method, Water Binding, Lysozyme Bound Water, Beef Serum Albumin Bound Water, Beef Hemoglobin Bound Water, Beef Ribonuclease Bound Water, Horse Heart Cytochrome Bound Water, Egg Albumin Bound Water, Beta-Lactoglobulin, Sperm Whale Myoglobin Bound Water, Beef, Insulin, Chymotrypsin, Bound Water

Burley, R.W. and W.H. Cook. 1961. Isolation and composition of avian egg yolk granules and their constituent alpha- and beta-0lipovitellins. Canad. Journal Biochm. Physiol. 39: 1295-1307.

Burmester, B. R.; Card, L. E. 1938. On The Nature Of ''Meat Spots'' In Eggs. Poultry Science 17:235

Egg Meat Spots

Burrill, L. M.; Deethardt, D. E.; Carlson, C. W. 1965. Relationship Of Egg Yolk Color To The Quality Of Sponge Cakes. Food Technology 19(1):73

Sponge Cake, Egg Yolk, Color

Byerly, T. C.; Titus, H. W.; Ellis, N. R. 1933. Effect Of Diet On Egg Composition. Ii. Mortality Of Embryos In Eggs From Hens On Diets Containing Protein Supplements Of Different Origin. Journal of Nutrition 6:225

Egg, Chicken Diet, Chondrodystrophy, Protein Concentrate

Campbell, J. A. 1960. Evaluation Of Protein In Foods For Regulatory Purposes Journal Of Agricultural And Food Chemistry 8:233

Protein Efficiency Ratio, Rat, Casein, Soybean, Egg, Wheat Flour, Pea, Beef, Bread, Milk, Oat, Gluten Bread, Egg, Albumin, Liver, Heart, Brain, Wheat Germ, Gelatin

Campbell, J. A. 1960. Protein Quality. Evaluation Of Protein In Foods For Regulatory Purposes. Journal Of Agricultural And Food Chemistry 8:323

Protein Analysis, Protein Efficiency Ratio, Rat Diet, Protein, Chemical Score, Egg Albumen Limiting Amino Acid, Liver Limiting Amino Acid, Heart Limiting Amino Acid, Brain, Wheat Germ, Wheat Limiting Amino Acid, Gelatin Limiting Amino Acid, Cabbage Protein, Cabbage Protein Efficiency Ratio, Cabbage, Wheat Protein, Wheat Protein Efficiency Ratio, Wheat, Oat Protein, Oat Protein Efficiency Ratio, Oat, Soybean Protein, Soybean Protein Efficiency Ratio, Soybean, Egg Protein, Egg Protein Efficiency Ratio, Beef Protein, Beef Protein Efficiency Ratio, Beef, Milk Protein, Milk Protein Efficiency Ratio, Milk, Bread Protein, Bread Protein Efficiency Ratio, Whole Wheat Bread Protein, Bread, Whole Wheat Bread Protein Efficiency Ratio, Whole Wheat Bread Protein, Cereal Protein, Cereal Protein Efficiency Ratio

Campbell, L. 1960. How Yellow Is Yellow? Cereal Science Today 5(6):180

Egg Color, Color Measurement

Carlin, A. F.; Ayres, J. C.; Homeyer, P. G. 1954. Consumer Evaluation Of The Flavor Of Angel Cakes Prepared From Yeast-Fermented And Enzyme-Treated Dried Albumen Food Technology 8(12)580

Angel Cake, Yeast-Fermented Egg White, Enzyme-Treated Egg White, Dried Egg White

Carlin, A. F.; Ayres, J. C. 1951. Effect Of The Removal Of Glucose By Enzyme Treatment On The Whipping Properties Of Dried Albumen. Food Technology 7(7):268 - 270,

Dried Albumen, Whipping Property, Egg White Glucose

Carlin, A.F. and J.C. Ayres. 1951. Storage studies on yeast-fermented dried egg white. Food Technology 5:172.

The effects of yeast fermentation to remove glucose from dried egg whites were ivestigated. The changes in microbial activity and quality of angelfood cakes were evaluated in the fermented stored dried egg whites.

Yeast-Fermented Egg White, Dried Egg White Storage

Carlin, A.F. and J. Foth. 1952. Interior quality and functional properties of oiled and thermostabilized shell eggs before and after commercial storage. Food Technology 6:443.

Temperature of oil during thermostabilization of eggs was evaluated before and after commercial storage at 31F. Functional tests of whipping ability and the effect on quality of angelfood cakes, sponge cakes, plain cakes and custard were used.

Sponge Cake, Angel Cake, Cake, Custard, Angel Cake Volume, Beating Time, Meringue, Specific Gravity, Egg Thermostabilization, Oiled Egg, Storage

Carney, E. J.; Eggleton, L. Z.; Forsythe, R. H. 1965. The Effect Of Reclaimed Shipping Cases On Egg Damage And Handling Efficiencies In The Egg Products Trade. Food Technology 19:391

Egg Shipping

Carpenter, R. S. 1950. U.S. Grades For Eggs And Poultry. Journal of Home Economics 42:808

Egg Grading, Poultry Grading

Carr, R. H.; Schild, G. 1944. Spray Drying Lend-Lease Eggs. Food Engineering 16(10):84

Spray Dried Egg, Lend Lease

Carr, R.E. and G.M. Trout. 1942. Some cooking qualities of homogenized milk. I. Baked and soft custard. Food Research 7:360-369.

Cass Jr., T. F. 1942. These Food Plants Converted To Do A Special War Job. Food Engineering 14(12):43

Cereal Processing, Egg Powder Processing, Confectionery Processing, Dairy Processing, Sugar Processing

Cathcart, W.H., W.J. Godkin, and G. Barnett. 1947. Growth of Staphylococcus aureus various pastry fillings.Food Research 12:142.

Cathcart, W.H., A. Merz, and R.E. Ryberg. 194 . Staphylococci and salmonella control in foods IV Effect of cooking bakery custards.Food Research 7: 100.

Cathcart, W.H., R.E. Ryberg, and A. Merz. 1941. Staphylococci and Salmonella control in foods. I. Effect of ultra-violet radiation and ozone on bakery custard and cream fillings.Food Research 7:1-9.

Cathcart, W. H.; Parker, J. J. 1946. Defrosting Frozen Foods By High-Frequency Heat. Food Research 11:341

Frozen Food, Heat, Peach, Apricot, Applesauce, Blueberry, Cherry, Plum, Green Bean, Wax Bean, Lima Bean, Corn, Pea Puree, Pumpkin Pie Mix, Pumpkin, Spinach, Squash, Succotash, Egg Yolk, Egg White, Egg, Cod, Haddock, Perch

Causeret, D., E. Matringe, and D. Lorient. 1991. Ionic strength and pH effects on composition and microstructure of yolk granules. Journal Food Science 56: 1532-1536.

Causeret, D., E. Matringe, and D. Lorient. 1992. Mineral cations affect microstructure of egg yolk granules. Journal Food Science 57: 1323-1326.

Chandan, V., A.D.E. Fraster, B.W. Brooks, and H. Yamazald. 1993. Simple extraction of Campulobacter lipopolysaccharide and protein antigens and production of their antibodies in egg yolk. Intern. J. Food Micro. 22: 189-200.

Chang, P. K.; Powrie, W. D.; Fennema, O. 1970. Effect Of Heat Treatment On Viscosity Of Yolk. Journal of Food Science 35:864

Egg Yolk Viscosity

Polyacrylamide Disc Gel Electrophoresis, Albumen, Protein, Ovalbumin, Conalbumin, Globulin, Ovomucoid, Lysozyme, Egg Yolk, Livetin, Lipovitellin, Gel, Egg, Pasteurization, Temperature

Chang, Y. O.; Dunn, M. S. 1957. Amino Acid Composition Of Bird's Nest Protein. Food Research 22:182

Bird Nest Protein, Bird Nest Amino Acid

Chen, P. H.; Common, R. H.; Nikolaiczuk, N.; Macrae, H. F. 1965. Some Effects Of Added Dietary Fats On The Lipid Composition Of Hen's Egg Yolk. Journal of Food Science 30:838

Hen, Poultry, Ration, Dietary Fat, Egg, Egg Yolk, Egg, Lipid

Chiang, B.H., C.K. Su, G.J. Tsai, and G.T. Tsao. 1993. Egg white lysozyme purification by ultrafiltration and affinity chromatography. Journal Food Science 58: 303.

Chicoye, E.; Powrie, W. D.; Fennema, O. 1968. Photoxidation Of Cholesterol In Spray-Dried Egg Yolk Upon Irradiation. Journal of Food Science 33:581

Irradiated Spray-Dried Egg, Egg, Cholesterol, Cholesterol Photoxidation

Childs, M.T. and J. Ostrander. 1976. Egg substitutes: Chemical and biological evaluations. J. Am. Dietetic Assoc. 68:229.

Dried whole egg and commercial egg substitutes were compared biologically and chemially. Biological evaluation was done using four groups of six male Sprague-Dawley rats. Total lipid, cholesterol and phospholipid content were determined by chemical analysis.

Cimino, S.L., L.F. Elliott, and H.H. Palmer. 1967. The stability of souffles subjected to frozen storage. Food Technology 21: 114.

Clarenburg, A. and H.C. Burger. 1950. Survival of salmonellae in boiled ducks' eggs.Food Research 15:340.

Boiling time of 10, 11, or 12 minutes was insufficient to kill all salmonellae organisms in duck eggs weighing 80-105 gms.

Duck Egg, Boiling, Duck Egg, Salmonella

Clayton, M. M. 1930. The Comparative Value Of Different Food Proteins For Reproduction And Lactation In The Rat. Ii. Milk, Egg And Meats. Journal Of Nutrition 3:23

Meat, Milk, Egg, Protein, Rat Ration

Clinger, C., A. Young, I. Prudent and A.R. Winter. 1951. The influence of pastuerization, freezing, and storage on the functional properties of egg white. Food Technology 5:166.

The effect of heat pasteurization, freezing temperatures and storage periods on egg white quality was evaluated using volume determinations and sensory scores of angelfood cakes.

Egg White, Pasteurization, Angel Cake, Cake Volume, Sensory Evaluation, Cake Texture, Cake Moisture, Cake Tenderness, Cake Flavor, Specific Gravity, Foam Specific Gravity, Batter

Coffin, J. 1936. Practical Frozen Egg Testing. Food Engineering 8(10):526

Frozen Egg, Egg Aroma

Collins, W.M., A.C. Kahn, A.E. Terri, N.P. Zeruas, and R.E. Constino. 1968. The effect of sex linked barring and rate of feathering genes and stock on egg yolk cholesterol. Poultry Sci. 47(5): 1518.

Conrad, K.M., M.G. Mast, M. Neil and H.R. Ball. 1993. Composition and gel-forming properties of vacuum-evaporated liquid egg white. Journal Food Science 58: 1013-1020.

Conrad, R.M., G.E. Vail, A.L. Olsen, G.L. Tinklin, J.W. Greene and C. Wagoner. 1948. Improved dried whole egg products. Tech. Bull. 64. Kansas Agric. Exp. Sta., Manhattan, Kan.

The baking performance of dried whole egg was determined in sponge cakes, cream puffs and custards. Variables included temperature, moisture content, acidity during drying, percent added sugar and storage time.

Baking Temperature, Acidity, Moisture, Sponge Cake, Cream Puff, Custard, Dried Egg, Egg Drying Process, Dried Egg Storage

Cook, W.H. and W.G. Martin. 1962. Composition and properties of soluble lipoportiens in relation to structure. Canad. Journal Biochem. Physiol. 40: 1273-1285.

Cooper, J. B.; Jones, J. E. 1970. The Ph Value Of Turkey >Egg Albumen. Poultry Science 49:313

turkey Egg, Albumen Ph

Cooper, T. P. 1909. The Factors And Cost Of Board On Minnesota Farms Journal Of Home Economics 1:43.

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Cooper, J.B. and W.E. Johnston. 1974. Albumen quality and shell thickness as affected by time of egg athering. Poultry Science 53:1519.

Board Cost, Farm Produce, Horse Labor, Woman Labor, Man Labor, Grocery Cost, Whole Milk Consumption, Skim Milk, Milk Consumption, Butter, Fat Consumption, Cream, Milk, Egg Consumption, Pork, Meat, Poultry, Beef, Mutton

A study of albumen quality based on Haugh units and shell quality based on thickness of the shell were used to determine the effect of time of gathering on egg quality.

Cooper, J.B. and J.E. Jones. 19 . The pH value of turkey egg albumen. Poultry Sci. 49:313.

Coppock, J. B. M.; Caniels, N. W. R. 1962. Influence Of Diet And Husbandry On The Nutritional Value Of The Hen Egg. Journal Of The Science Of Food And Agriculture 13:459

Egg Fatty Acid, Dietary Fat, Essential Fatty Acid

Cornfield, S. J.; Et Al. 1960. Study Of The Quality Of Free-Range And Laying Battery Hen Eggs With Particular Reference To Baking. Journal Of The Science Of Food And Agriculture 11:115

Cornford, S. J.; Parkinson, T. L.; Robb, J. 1969. Rheological Characteristics Of Processed Whole Egg. Journal Of Food Technology 4:353

Chicken, Egg, Foaming Power, White Cake, Meringue, Specific Volume, Sponge Cake, Madeira Cake, Lightly Fruited Madeira Cake, Medium-Fruited High-Ratio Cake, Cake Volume, Ink Print Test, Egg Weight, Haugh Unit, Egg Viscosity

Rotational Viscometer, Newtonian Fluid, Pasteurized Liquid Whole Egg, Frozen Egg, Egg, Sponge Cake, Egg Viscosity, Plate-Frozen Egg, Blast-Frozen Egg Viscosity, Specific Volume

Cotterill, O.J. 1971. Heat effects on egg yolk properties. World Poultry Sci. Journal 26(4): 781.

Cotterill, O. J.; Amick, G. M.; Kluge, B. A.; Rinard, V. C. 1963. Some Factors Affecting The Performance Of Egg White In Divinity Candy. Poultry Science 42:218

Divinity, Candy, Egg White, Foam

Cotterill, O. J.; Delaney, I. 1959. Microwave Heating For The Determination Of Total Solids In Liquid Egg Products. Food Technology 13:476.

Microwave Heating, Egg Solid

Cotterill, O.J. and A.R. Winter. 1955. Egg white lysozyme. 3. The effect of pH on the lysozyme-ovomucin interaction. Poultry Sci. 34:679.

Detailed materials and methods were used to determine the interaction of lysozyme and ovomucin of thick egg white. The effect of pH on the interaction was also studied.

lysozyme-ovomucin interaction, egg lysozyme, lysozyme, ph, egg white

Cotterill, O.J., R.E. Baldwin and M. Myers. 1967. High temperature storage of spray-dried eghg white. 2. Electrophoretic mobility, conalbumin-iron complexing, sufhydryl activity, and evolution of volatile bases. Poultry Sci. 46:1431.

Spray-dried egg white with and without added yolk was adjusted to various pH's before drying and then stored for 60 days at 54, 60, 71 or 82C. Chagnes which occurred during storage were evaluated by electrophoretic mobility, conalbumin-iron complexing, sulfhydryl activity and volatile base evolution.

Cotterill, O.J. and J.C. Winter. 1955. Deterioration of egg due to interaction of lysozyme and ovomucin. Poultry Sci. 36: 479.

Cunningham, F.E. 1972. viscosity and functional ability of diluted egg yolk. J. Milk Food Technology 35:615.

Fresh egg yolk was diluted with water or albumen so that solids content of samples varied from that of pure yolk(53%) to that of commercial (43%) yolk. Viscosity, foaming capacity and performance ability in spone cakes were evaluated.

Cunningham, F.E. and O.J. Cotterill. 1962. Factors affecting alkaline coagulation of egg white. Poultry Science 41: 1453.

Cunningham, F.E. and O.J. Cotterill. 1964. Effect of centrifuging yolk-contaminated liquid egg white on functional perforance. Poultry Sci. 43:283.

Yolk contaminated egg white was centrifuged and several objective tests were performed to determine albumen quality. Angelfood cakes were prepared and evaluated.

Egg White Ph, Egg White Absorbance, Egg White Surface Tension, Egg White Viscosity, Cake Formula Specific Volume, Foam Specific Volume, Angel Cake Volume, Foam Drainage

Cunningham, F. E.; Lineweaver, H. 1965. Stability Of Egg-White Proteins To Pasteurizing Temperatures Above 60c. Food Technology 19(9):1442

Egg White, Protein, Pasteurization

Dalby, G. 1948. The determination and definition of color in eggs. Cereal Chem. 25:413.

The color of eggs was determined using an acetone extract and an acidified potassium dichromate standard. Pigments present in eggs and their transmission curves are also discussed.

Egg Color

Daniel, V. A.; Desai, B. L. M.; Rao, S. V.; Swaminathan, M.; Parpia, H. A. B. 1968. Dilution Of Cow's Milk And Egg Proteins With Glutamic Acid And The Effect On The Protein Efficiency Ratio Journal Of Food Science 33:432

Milk Protein, Egg Protein, Glutamic Acid, Protein Efficiency Ratio

Dartnell, M. 1939. What's In An Egg. Journal Of The American Dietetic Association 15(7):490

Egg

Davey, E.M., M.E. Zabik and L.E. Dawson. 1969. Fresh and frozen egg yolk protein fractions: Emulsion stabilizing power, viscoisity, and electrophoretic patterns. Poultry Science 48:251.

This experiment dealt with determining the emulsifying properties of egg yolk and three crude egg yolk protein fractions, lipovitellin, lipovitellenin and livetin, before and after freezing.

Egg Yolk, Egg, Egg Yolk, Frozen Egg, Emulsion Stabilizing Power, Viscosity, Electrophoretic Pattern, Emulsion Stability

Davey, E.M., M.E. Zabik, and L.E. Dawson. 1968. Fresh and frozen egg yolk protein fractions: emulsion stabilizing power, viscosity, and electrophoretic patterns. Poultry Sci. 48: 251.

Davis, J. G.; Hanson, H. L.; Lineweaver, H. 1952. Characterization Of The Effect Of Freezing On Cooked Egg White. Food Research 17:393

Egg White

Davis, J. G.; Kline, L. 1965. Vapor Pressure Of Water And Carbon Dioxide Over Whole Egg Solids Containing Added Carbohydrates. Journal Of Food Science 30:673

Egg, Whole Egg Solid, Egg, Whole Egg Carbohydrate, Vapor Pressure

Dawson, E. H.; Duehring, M.; Parks, V. E. 1947. Addition Of Ground Egg Shell To Dried Egg For Use In Cooking. Food Research 12:288

Egg Shell, Dried Egg

Dawson, E.H., C. Miller, and R.A. Redstrom. 1956. Cooking quality and flavor of eggs as related to candled quality, storage conditions and other factors. U.S. Dept. Agr. Inf. Bull. No. 164. 44 pp.

Dawson, P.L., and R. Martinez-Dawson. 1998., Using response surface analysis to optimize the quality of ultrapasteurized liquid whole egg. Poultry Science 77: 468.

Deethardt, D. E.; Burrill, L. M.; Carlson, C. W. 1965. Quality Of Sponge Cakes Made With Egg Yolks Of Varying Color Produced By Different Feed Additives. Food Technology 19(1):75

Sponge Cake Color, Feed Additive, Sponge Cake, Egg Yolk

Deethardt, D. E.; Burrill, L. M.; Carlson, C. W. 1965. Relationship Of Egg Yolk Color To The Quality Of Sponge Cake. Food Technology 19:73

Sponge Cake, Egg Yolk

Denton, M. C. 1918. How Much Food Does It Take To Supply Us With The Calcium We Need. Journal Of Home Economics 10:168

Calcium, Milk Calcium, Buttermilk Calcium, Cream Calcium, Swiss Cheese Calcium, Cheese Calcium, Cottage Cheese Calcium, Egg callcium, Egg Yolk Calcium, Prune Calcium, Raisin Calcium, Vegetable Calcium, Sugar Calcium, Sirup Calcium, Fruit Calcium, Legume Calcium, Currant Calcium, Dried Currant, Currant Calcium, Date Calcium, Dried Date Calcium, Fium Currant Calcium, Dried Currant, Calcium, Fig Calcium, Dried Fig Calcium, Orange Calcium, Rhubarb Calcium, Almond Calcium, Chestnut Calcium, Pecan Calcium, Walnut Calcium

Derosier, N. W. ; Mcardle, F. J.; Hollender, H. A.; Marion, W. W. 1955. What Cathode Rays Do To Eggs And Milk. Food Engineering 27(5):78

Cathode Ray, Irradiated Milk, Irradiated Egg, Sensory Evaluation, Egg, Flavor, Milk, Rennet, Coagulation Time

Dickerson, R. W. Jr.; Parker, R. W.; Read, R. B. Jr. 1970. Temperatures In Egg Product Foams During Vat Pasteurization. Journal Of Food Science 35:868

Egg Foam, Egg Pasteurization

Donnovan, J.W., C.J. Maples, J.G. Davis, and J.A. Giribaldi. 1975. A differential scanning calorimetric study of the stability of egg white to heat denaturation. Journal Science Food Agric. 26: 73.

Downs, D.M., D.A. Janek, M.E. Zabik. 1970. Custard sauces made with four types of processed eggs. Journal Am. Dietetic Assoc. 57:33.

Color, pH, viscosity and several sensory tests were used to evaluate custard sauces made with freeze-dried, frozen, spray-dried and foam spray-dried eggs.

Spray Dried Egg, Viscosity, Custard, Salmonella, Colorimeter, Ph, Sensory Evaluation, Cooking Time, Brookfield Viscometer

Drea, W. F. 1935. Spectrum Analysis Of Hen Eggs And Chick Tissues. Journal Of Nutrition 10:351.

Egg, Chicken

Dy, K. B.; Mountney, G.; Day, C.; Green, E. 1970. Residues In Cakes Baked With Eggs From Hens Fed Rations Containing Selected Concentration Of Ddt. Food Technology 24(2)1308

Cake Formula

Edwards, C. H.; Carter, L. P.; Outland, C. E. 1955. Amino Acids In Foods. Cystine, Tyrosine, And Essential Amino Acid Contents Of Selected Foods. Journal Of Agricultural And Food Chemistry 3:952

Brown Rice Amino Acid, Corn Grits Amino Acid, Corn Meal Amino Acid, Peanut Amino Acid, Pecan Amino Acid, Yam Amino Acid, Pork Amino Acid, Egg, Egg Yolk Amino Acid, Cabbage Amino Acid, Mustard Green Amino Acid, Turnip Green Amino Acid, Pork Kidney Amino Acid, Pork Heart Amino Acid, Yam Amino Acid, Okra Amino Acid, Collard Green Amino Acid, Egg White Amino Acid, Pork Chitterling Amino Acid

Egg buying guide for consumers. 1954. U.S. Department Agr., Home and Gardner Bulletin, No. 26, 8 pp.

Egelandsdal, B. 1980. Heat-induced gelling in solutions of ovalbumin. Journal Food Science 45: 570.

Elliott, L. E.; Brant, A. W. 1957. Effect Of Saline And Egg Shell Membrane On Bacterial Growth. Food Research 22:241

Egg Shell Membrane, Egg Bacteria

Ellis, N. R.; Miller, D.; Titus, H. W.; Byerly, T. C. 1933. Effect Of Diet On Egg Composition. Iii. The Relation Of Diet To The Vitamin B And The Vitamin G Content Of Eggs, Together With Observations On The Vitamin A Content. Journal Of Nutrition 6:243

Egg Vitamin B, Egg Vitamin G, Egg Vitamin A

Elson, E.J., B.B. Bohren, and H.E. McKean. 1962. The Haugh unit as a measure of egg albumen quality. Poultry Science 41: 1461.

Evans, R. J.; Bandemer, S. L. 1957. Egg Protein Determination, Separation Of Egg Yolk Proteins By Paper Electrophoresis. Journal Of Agricultural And Food Chemistry 5:868

Egg White Protein

Evans, R. J.; Bandemer, S. L. 1956. Egg Proteins, Separation Of Egg White Proteins By Paper Electrophoresis. Journal Of Agricultural And Food Chemistry 4:802

Egg Protein, Egg White Protein

Evans, R. J.; Bandemer, S. L.; Bauer, D. H. 1962. Heat Effects On Proteins. Effect Of Heating Soybean Protein In The Autoclave On The Liberation Of Cystine And Methionine By Several Digestion Procedures. Journal Of Agricultural And Food Chemistry 10:416

Soybean Protein, Soybean Cystine, Soybean Methionine, Soybean Meal, Soybean Protein, Buckeye Protein, Egg Cystine, Buckeye Cystine, Zein Cystine, Gluten Cystine, Lactalbumin Cystine

Feeney, R.E. and R.M. Hill. 1960. Protein chemistry and food research. Advances in Food Research 10:23.

This review article incorporates some discussion of the following topics: general aspects of food proteins; problems in food processing and storage; and the protein products eggs, milk, meat and fish.

Protein, Egg, Milk, Frozen Egg, Liquid Egg Product, Dried Egg, Meat, Fish, Wheat, Review Article

Feiser, G.E. and O.J. Cotterill. 1982. Composition of serum from cooked-frozen-thawed-reheated scrambled eggs at various pH levels. Journal of Food Science 47:1333.

Felt, S.A., K. Longree and A.M. Briant. 1956. Instability of meringued pies. J. Am. Diet. Assoc. 32:710.

The purpose of this paper was to report a study of the factors which affect leakage and slippage of meringues on pie fillings. Variables tested were: formula and preparation procedure of meringue, baking temperture, temperature of filling and degree of browning.

Fenney, R. E.; Macdonnell, L. R.; Lorenz, F. W. 1954. High Temperature Treatment Of Shell Eggs. Food Technology 8:242

Egg Preservation

Florian, M. L. E.; Trussell, P. C. 1957. Bacterial Spoilage Of Shell Eggs. Iv. Identification Of Spoilage Organisms. Food Technology 11(1)56

Egg Bacteria

Forsythe, R. .; Ayres, J. C.; Radlo, J. L. 1953. Factors Affecting The Microbiological Populations Of Shell Eggs. Food Technology 7(2):49

Egg Bacteria

Forsythe, R. H. 1964. Egg Processing Technology And Egg Products. Bakers Digest 38(5):52

Egg Processing, Egg Carotene, Egg White Albumin, Fortification, Frozen Egg White, Frozen Egg Yolk

Forsythe, R.H. and D.H. Bergquist. 1973October. Functionality of eggs in the modern bakery. Bakers Digest pp. 84.

Forsythe, R. H.; Bergquist, D. H. 1951. The Effect Of Physical Treatments On Some Properties Of Egg White. Poultry Science 30:302

Ovomucin Fiber, Microscopy, Egg White, Egg, Electrophoresis, Beating Rate, Angel Cake, Foam Stability

Forsythe, R.H. 1970. Eggs and egg products as functional ingredients. The Bakers Digest 44(5): 40.

Egg, Frozen Egg, Dried Egg, Viscosity, Specific Gravity, Lipoprotein, Lipid, Foam, Specific Gravity

Forsythe, R.H. 1952. The effect of cleaning on the flavor and interior quality of shell eggs. Food Technol. 6:55.

Yolk index, Haugh unit and organoleptic flavor testing were done on stored eggs, washed by several methods to evaluate interior quality.

Egg Flavor, Egg Quality

Forsythe, R.H. 1970. Eggs and egg products as functional ingredients. Bakers Digest 44(10):40.

This paper discusses the role of egg ingredients in sweet goods. The functions of eggs reviewed are leavening power, emulsifying ability, heat coagulation, binding properties, viscosity control and tenderizing capabilities.

Forsythe, R.H. and D.H. Bergquist. 1951. The effect of physical treatments on some properties of egg white. Poultry Sci. 30:302.

The purpose of this epxeriment was to test various physical treatments including whipping, centrifugation and blending on egg white ovomucin content and physical performance in foams and angel cakes.

Forsythe, R. H.; Et Al. 1963. Chemical And Physical Properties Of Eggs And Egg Products. Cereal Science Today 8:309

Egg Chemical Properties, Egg Yield, Egg Yolk, Egg Beta-Carotene

Forsythe, R. H.; Scharpf, L. G.; Marion, W. W. 1964. Improvement In Flow Properties Of Egg Yolk Solids. Food Technology 18(5):153(747)

Egg Yolk, Egg Solid, Flow Properties

Frampton, V. L.; Carter, F. L.; Piccolo, B.; Heywang, B. W. 1962. Cottonseed Constituents And Discoloration In Stored Shell Eggs. Journal Of Agricultural And Food Chemistry 10:46

Storage, Egg, Pink Egg White, Halphen Reaction, Egg Yolk, Ph, Cottonseed Meal

Frampton, V. L.; Piccolo, B.; Heywang, B. 1961. Cottonseed Meal In Poultry Feed. Discolorations In Stored Shell Eggs Produced By Hens Fed Cottonseed Meal. Journal Of Agricultural And Food Chemistry 9:59

Poultry Feed, Hen Diet, Egg Color, Cottonseed Meal Gossypol, Egg, Egg Yolk, Egg Chromogen

Franks, O. J.; Zabik, M. E.; Funk, K. 1969. Angel Cakes Using Frozen, Foam Spray-Dried, Freeze-Dried And Spray-Dried Albumen. Cereal Chemistry 46:349.

Angel Cake, Frozen Egg White, Foam-Spray Dried Egg, Egg White, Freeze-Dried Egg White, Spray Dried Egg White

Fromm, D. 1962. Lack Of Correlation Between Shell Thickness And Shell Permeability Of Market Eggs. Journal Of Food Science 27:111

Egg Shell, Egg Shell Permeability

Fromm, D. 1967. Some Physical And Chemical Changes In The Vitelline Membrane Of The Hen's Egg During Storage. Journal Of Food Science 32:52

Vitelline Membrane, Egg Storage

Fromm, D.; Monroe, R. J. 1960. Interior Physical Quality And Bacterial Contamination Of Market Eggs As Influenced By Egg Shell Permeability. Food Technology 14(8):401

Chicken, Egg Shell, Permeability, Egg Interior Quality, Egg Bacteria, Egg Washing, Haugh Unit, Pseudomonas Aeruginosa, Green Pigmentation, Green Fluorescence

Fry, J. L.; Merrick, G. M.; Ahmed, E. M. 1966. Effect Of Irradiation On The Peeling Of Newly Laid Eggs Hard-Cooked Following Irradiation. Food Technology 20(10):131(1371)

Haugh Unit, Irradiated Egg, Egg Yolk, Ph, Peeling Loss, Albumen Ph, Hard-Cooked Egg

Funk, K., M.T. Conklin and M.E. Zabik. 1971. Hard meringues prepared with foam-spray-, freeze- and spray-dried albumen. Poutlry Sci. 50:374.

This experiment evaluated the functional properties of hard meringues prepared with foam-spray-, freeze- and spray-dried albumen. Moisture loss, percent drainage, pH, tenderness and sensory testing procedures were performed on all baked samples.

Funk, K., M.A. Boyle, D.M. Downs, and M.E. Zabik. 1969. Comparison of frozen, foam-spray-, freeze-, and spray-dried eggs. Custards made in quantity with processed eggs. J. Am. Dietetic Assoc. 55:572.

Baked custards were prepared with frozen, foam-spray-dried, freeze-dried, and spray-dried eggs. Subjective evaluations and/or objective measurements of rates of temperature rise, pH, gel structure and color were used to determine differences in the large batch-prepared custards.

Gandhi, S. K.; Schultz, J. R.; Boughey, F. W.; Forsythe, R. H. 1968. Chemical Modification Of Egg White With Potassium Persulfate. Food Technology 22:1018

Potassium Persulfate, Egg White

Gandhi, S. K.; Schultz, J. R.; Boughey, F. W.; Forsythe, R. H. 1968. Chemical Modification Of Egg White With 3,3-Dimethylglutaric Anhydride. Journal Of Food Science 33:163

Egg White, Egg Modification, Dimethylglutaric Anhydride

Gao, L. and G. Mazza. 1996. Extraction of anthocyanin pigments from purple sunflower hulls. Journal Food Science 61: 600.

Gast, R.K., R.E. Porter, jr. and P.S. Holt. 1997. Assessing the sensitivity of egg yolk antibody testing for detecting Salmonella enteritidis infections in laying hens. Poultry Science 76: 798-801.

Objectives/Purpose: to determine the sensitivity of a flagella-based ELISA for detecting specific antibodies in individual and pooled yolks of eggs laid by groups of hens experimentally infected with three different oral dose levels of Salmonella enteritidis.

Garibaldi, J. A. 1968. Acetic Acid As A Means Of Lowering The Heat Resistance Of Salmonella In Yolk Production. Food Technology 22(8):99(1031)

Egg Yolk, Egg, Salmonella Typhimurium, Salmonella, Heat Resistance

Garibaldi, J. A. 1960. Factors In Egg White Which Control Growth Of Bacteria. Food Research 25:337

Egg White, Egg Bacteria

Garibaldi, J. A.; Bayne, H. G. 1962. Iron And The Bacterial Spoilage Of Shell Eggs. Journal Of Food Science 27:57

Egg Bacteria, Egg Iron

Garibaldi, J. A.; Donovan, J. W.; Davis, J. G.; Cimino, S. L. 1968. Heat Denaturation Of The Ovomucin-Lysozyme Electrostatic Complex--A Source Of Damage To The Whipping Properties Of Pasteurized Egg White. Journal Of Food Science 33:514

Ovomucin-Lysozyme Complex, Whipping Property, Pasteurized Egg White, Heat Denaturation

Garibaldi, J. A.; Stokes, J. L. 1958. Protective Role Of Shell Membranes In Bacterial Spoilage Of Eggs. Food Research 23:283

Egg Bacteria, Bacteria Spoilage, Egg Shell Membrane

Garland, T.D. and W.D. Powrie. 1978. Isolation of myelin figures and low-density lipoproteins from egg yolk granules. Journal of Food Science 43:593.

Composition of egg yolk granules was evaluated using ultrafiltration, dextran sulfate complexing and gel filtration. Electron microscopy was used to study the various granule fractions.

Gast, R.k. and P.S. holt. 2000april. Influence of the level and location of contamination on the multiplication of Salmonella enteritidis at different storage temperatures in experimentally inoculated eggs. Poultry Science 79(4): 559.

Gennadios, A., C.L. Weller, M.A. Hanna and G.W. Froning. 1996. Mechanical and barrier properties of egg albumen films. Journal Food Science 61: 585.

Gerber, L.; Carr, R. H. 1930. A Chemical And Immunological Study Of Egg Protein Obtained Under Restricted Diets. Journal Of Nutrition 3:245

Immunological Assay, Egg Protein

Ghandhi, S.K., J.R. Schultz, F.W. Boughey, and R.H. Forsythe. 1968. Chemical modification of egg white with 3,3-dimethylglutaric anhydride. Journal Food Science 33: 163.

Ghandi, S.K., J.R. Schultz, F.W. Boughey, and R.H. Forsythe. 1968. Chemical moidifcation of egg white with potassium persulfate. Food Technology 22: 1018.

Gibbons, N. E.; Ayres, J. 1950. Notes And Letters: Quantitative Estimation Of Salmonella In Eggs. Food Technology 4:117

Egg Salmonella

Giesbrecht. 1998July. The effects of ultrapasteurization with and without homogenization on the chemical, physical, and functional properties of aseptically packaged liquid whole egg. Poultry Science 74: 742.

Gillis, J.N. and N.K. Fitch. 1956.Leakage of baked soft-meringue topping. Journal Home Economics 48:703.

In this study the effect of several factors on the stability of baked meringue was investigated. Variables tested included proportion of sugar to egg white, beating procedure, oven temperature and length of baking time.

Glabau, C. A.; Kepes, E. 1935. A Study Of The Physical Properties As Well As Some Of The Chemical Properties Of Dried Egg Albumen With The View Of Standardizing This Substance For The Official Cake Baking Test. Cereal Chemistry 12:108

Cake Baking, Egg Albumen Ph, Cake Batter Ph, Cake Ph, Batter Surface Tension, Egg Albumen Surface Tension, Beating Test, Cake Volume, Cake Crust, Cake Texture, Cake Grain, Cake Color, Batter Specific Gravity, Batter, Egg Albumen, Fermentation

Gonzalez-Esquerra, R. and S. Leeson. 2000November. Effect of feeding hens regular or deodorized menhaden oil on production parameters, yolk fatty acid profile, and sensory quality of eggs. Poultry Science 79: 1597.

Goresline, H. E.; Moser, R. E. Jr.; Hayes, K. M. 1950. A Pilot Scale Study Of Shell Egg Thermostabilization. Food Technology 4:426

Egg Thermostabilization

Gorseine, H. E.; Stuart, L. S.; Macfarlane, V. 1943. Sanitation Pays Dividends To The Egg Dehydrator. Food Engineering 15(7):90

Egg Sanitation, Egg Dehydrator, Bacteria Count, Egg Storage

Gortner, R. A.; Hamalainen, C. 1940. Protein Films And The Susceptibility Of Raw Starch To Diastatic Attack. Cereal Chemistry 17:378

Diastatic Activity, Protein Film, Starch, Gelatin, Egg Albumin, Gliadin, Takadiastase, Maltose

Gossett, P.W. and R.C. Baker. 1981. Prevention of the green-gray discoloration in cooked liquid whole eggs. Journal of Food Science 46: 328.

Gossett, P.W., S.S.H. Rizvi, and R.C. Baker. 1984May. Quantitative analysis of gelation in egg protein systems. Food Technology :67-68, 70-, 72-74.

Grau, C. R.; Allen, E.; Nagumo, M.; Woronick, C. L.; Zweigart, P. A. 1954. Cottonseed Meal In Poultry Feed. A Distinctive Yolk Component In The Fresh Eggs Of Hens Fed Gossypol. Journal Of Agricultural And Food Chemistry 2:982

Poultry Feed, Cottonseed Gossypol, Egg Yolk

Grawemeyer, E.A. and M.C. Pfund. 1943. Line-spread as an objective test for consistency. Food Research 8:105. .

This article describes and evaluates the use of the linespread test for cream fillings and applesauce.

Green, K. 1966. Food Experiments For Senior High School. Stability Of Egg White Foams. Journal Of Home Economics 58:106

Experiment, Egg Experiment

Grim, A. C.; Goldblith, S. A. 1965. The Effect Of Ionizing Radiation On The Flavor Of Whole-Egg Magma. Food Technology 19(10):138

Grim, A. C.; Goldblith, S. A. 1965. Some Observed Discrepancies In Application Of The Triangle Test To Evaluation Of Irradiated Whole-Egg Magma. Food Technology 19(9):1452

Irradiated Egg, Triangle Test

Gross, C. R.; Hall, G. O.; Smock, R. M. 1947. Odor Sources In Egg Storage And Methods Of Removal. Food Engineering 19:919

Egg Storage, Egg Mold, Egg Bacteria, Egg Odor

Grosser, a.E. 1983. The culinary alchemy of eggs. American scientist 71(2): 129.

Grover, D. W.; Hawthorne, J. R. 1946. An Investigation Of The Characters Of Dried Whole Egg Determining Baking Quality For Cakes Other Than Sponge Cakes. Food Research 11:41

Dried Whole Egg, Cake

Gunther, F. A.; Blinn, R. C.; Kolbezen, M. J.; Conkin, R. A.; Wilson, C. W. 1959. Fungicides For Package Foods, Sorption Of Ammonia By Fruits, Vegetables, Eggs, And Fiberboard In Dynamic Systems. Journal Of Agricultural And Food Chemistry 7:496

Lemon Storage, Orange Storage, Sorption-Desorption Curve, Ammonia Sorption, Fiberboard, Fungicide, Lemon Peel Storage, Orange Grapefruit, Orange, Lemon, Apple Fungicide Sorption, Apricot Fungicide Sorption, Asparagus, Fungicide Sorption, Avocado Fungicide Sorption, Banana Fungicide Sorption, Bean Fungicide Sorption, Carrot Fungicide Sorption, Cherry Fungicide Sorption, Corn Fungicide Sorption, Cucumber, Vegetable, Fungicide Sorption, Egg Fungicide Sorption, Peach Fungicide Sorption, Pepper Fungicide Sorption, Potato Fungicide Sorption, Squash Fungicide Sorption, Strawberry Fungicide Sorption, Tomato Fungicide Sorption, Turnip, Fungicide Sorption, Turnip Green Fungicide Sorption

Hale, K.K. Jr. and W.B. Britton. 1974. Peeling hard cooked eggs by rapid cooling and reheating. Poultry Science 53: 1069-1077.

Hale, H. P. 1950. The Production Of 'Amber And Whites' In Shell Eggs By Freezing And Thawing. Journal Of The Science Of Food And Agriculture 1:46

Egg White, Egg White, Egg Color, Frozen Egg White, Egg White, Egg, Ph, Freezing, Thawing, Yolk Index, Egg Yolk, Egg, Ph, Egg White, Egg Color, Lovibond Unit

Hamid-Samimi, M., K.R. Swartzel, and H.R. Ball Jr. 1984. Flow behavior of liquid whole egg during thermal treatments. Journal of Food Science 49: 132-136.

Abstract Costs of handling and loss of functional properties of frozen liquid whole egg (LWE) has stimulated interest in a refrigerated product. To maintain adequate shelf life at refrigeration tempertures a heat treatment more severe than normal pasteurization may be needed. To establish limits for the thermal treatment and to prevent possible damage to the pasteurization system due to coagulation of the product, flow properties of LWE during pasteurization were investigated. Utilizing a cone and plate viscometer, egg viscosity was determined at shear rates between 1.15 and 450sec-1. Test tempertures varied from 20-75C and heat treatment durations ranged from 0.5 - 10 min. Percent protein denaturation for each treatment was also determined and correlated to the flow properties. Above 60C viscosities were shear rate dependent while below this temperature flow properties were approximately Newtonian. Mathematical expressions were developed for viscosity as a function of time, temperature and shear rate.

Hanson, H. L.; Kline, L. 1954. Consumer-Type Appraisal Of Whole Egg Powders Stabilized By Glucose Removal (Yeast Fermentation) And By Acidification. Food Technology 8(8):372

Whole Egg Powder, Sensory Evaluation, Egg Powder, Flavor, Hedonic Test, Paired Preference Test, Storage Stability

Hanson, H.L., B. Lowe, and G.F. Stewart. 1947. Pasteurization of liquid egg products. 5. The effect on performance in custards and sponge cake. Poultry Science 26: 277.

Harns, J. V.; Sauter, E. A.; Mclaren, B. A.; Stadelman, W. J. 1953. Relationship Of Shell Egg Quality And Performance Of Egg White In Angel Food Cakes Food Research 18:343

Angel Cake, Egg Quality, Egg White, Candled Quality, Albumen Index, Angel Cake, Baked Product, Volume, Angel Cake, Baked Product, Texture, Angel Cake, Baked Product, Flavor, , Cake Grain, Angel Cake, Baked Product, Acceptability, Penetrometer, Oil Treatment, Egg Storage

Hartsell, S. E. 1948. Lysozyme Activity Of Rehydrated, Spray-Dried, Whole-Egg Powder. Food Research 13:136

Spray Dried Whole Egg, Lysozyme

Hartsell, S. E. 1944. Studies On The Bacteriology Of Stored, Dried Egg Powder. Food Research 9:505

Dried Egg, Bacteria

Havighorst, C. R. 1952. Breaks Egg-Grading Bottleneck. Food Engineering 24(9):90

Egg Grading

Hawler, M. 1954. Disulfide cross-links in denatured ovalbumin. Journal American Chemical Society 76: 183.

Hawthorne, J.R. 1944. Dried egg. VII. Methods for the determination of solubility of dried whole egg. J. Soc. Chem. Ind. 63: 6-8.

Heath, J.L. 1975. Investigation of changes in yolk moisture. Poultry Science 54:2007.

Experiments were conducted to study the movement of water across the vitelline membrane of hen's eggs during storage.

Hegg, P.-O. 1982. Conditions for the formation of heat-induced gels of some globular food proteins. J. Food Sci. 47:1241.

Heiligman, F.; Derosier, N. W.; Broumand, H. 1956. Spore Germination. Ii. Inhibitors. Food Research 21:70

Egg, Egg Yolk, Egg, Pesticide, Poultry, Feed, Pesticide

Heiman, V.; Carver, J. S. 1936. The Albumen Index As A Physical Measurement Of Observed Egg Quality. Poultry Science 15:141

Egg Quality, Albumen Index

Henry, W.F., M.H. Katz, F.J. Pilgrim and A.T. May. 1971. Texture of semi-solid foods: Sensory and physical correlates. Journal Food Science 36:155. .

Texture profile analyses were conducted on pudding, custard and gelatin desserts, as well as whipped toppings and marshmellow creme. Firmness, elasticity, cohesiveness, gumminess and chewiness were evaluated for each product under compression and under tension.

Henry, W.C. and A.D. Barbour. 1933. Beating properties of egg white. Ind. Eng. Chem. 25:1054.

The purpose of this article was to determine the volume of egg white foam prepared under various conditions. Temperature of egg white, hydrogen ion concentration, rate and time of beating and additions of water or oil were the variables included.

Egg White, Egg White, Egg White, Beating Time, Egg White, Egg, Foam Volume, Egg White, Egg, Foam Stability, Frozen Egg White

Henry, W. F.; Katz, M. H. 1969. New Dimensions Relating To Textural Quality Of Semi-Solid Foods And Ingredient Systems. Food Technology 23:114(822)

Guar Gum, , Texture, Tapioca Starch, , Texture, Locust Bean, Gum, , Texture , Modified Tapioca Starch, , Texture, Whipping Cream , Texture, Marshmallow Creme , Texture, Egg White, Egg , Texture, Foam , Texture, , Texture , Universal Testing Machine

Herald, T.J., F.A. Osorio and D.M. Smith. 1989. Rheological properties of pasteurized liquid whole egg during frozen storage. Journal Food Science 54:35.

Herber-McNeill, S.M. and M.E. Van Elswyk. 1977. Dietary marine algae maintains egg consumer acceptaiblity while enhancing yolk color. Poultry Science 77: 493.

Hester, E.E. and C.J. Pewrsonius. 1949. Factors affecting the beading and leakage of soft meringues. Food Technol. 3:236.

The effect of added potassium acid tartrate and varying oven conditions and/or filling temperatures on beading and leakage of soft meringues was evaluated.

Hirschmann, D. J.; Lightbody, H. D. 1947. Effect Of Bacteria On Quality Of Stored Lyophilized Egg Powders. Food Research 12:381

Egg Powder, Bacteria, Egg Powder, Lyophilization, Egg Powder, Storage

Hisrschmann, D. J.; Lightbody, H. D. 1947. Resazurin Reduction Test And Microbiology Of Egg Powders Prepared By Lyophilization. Food Research 12:372

Resazurin Reduction, Egg Powder, Lyophilization, Egg Powder, Bacteria

Hixon, R. R.; Stewart, G. F. 1955. Detection Of Washed Eggs In Ultraviolet Light. Food Technology 9(2):67

Egg Processing, Ultraviolet Light

Hixon, R.; Connolly, R. J.; Stewart, G. F. 1954. Detection Of Washed Eggs By Conductivity Measurements. I. Test Methodology. Food Research 19:417

Egg, Conductivity, Egg, Processing

Hollender, H., and K.G. Weckel. 1940. Homogenized milk can be used for cooking. 57th Ann. Rep. I. Wis. Agr. Exp. Sta Bul. 450, 7-8.

Holt, D.L., M.A. Watson, C.W. Dill, E.S. Alford, R.L. Edwards, K.C. Diehl, and F.A. Gardner. 1984. Correlation of the rheological behavior of egg albumen to temperature, pH, and NaCl concentration. Journal of Food Science 49: 137.

Abstract Rheological parameters of viscosity, gel strength, and elasticity were determined on heat-set egg albumen gels over various treatment combinations ranging from 65-90C, pH 6.4-9.6, and NaCl concentrations of 0.0-0.1M added NaCl. Maximum vscosity was measured at a treatment combination of 77.5C, pH 8.00 and 0.1M NaCl. Elasticity and gel strength were highest in gels with a treatment combination of 85.2C, pH 9.0 and 0.08M NaCl. Temeprture had the greatest effect on all three rheological parameters. Gels heated above 80C were of unusual character, exhibting syneresis and shrinkage.

Holt, P.S., H.D. Stone, R.K. Gast, and C.R. Greene. 2000September. Application of the agar gel precipitin test to detect antibodies to Salmonella enterica serovar Enteritidis in serum and egg yolks from infected hens. Poultry Science 79: 1246.

Hsieh, Y.L. and J.M. Regenstein. 1989. Texture changes on heating spray-dried egg white. Journal Food Science 54: 1206.

Huang, S., T.J. Herald, and D.D. Mueller. 1997. Effect of electron beam irradiation on physical, physicochemical, and functional properties of liquid egg yolk during frozen storage. Poultry Science 76: 1607.

Hunt, C. L. 1916. Practicable Ways Of Increasing The Iron-Content Of The Diet. Journal Of Home Economics 8:584

Beef, Meat, Calorie, Beef, Meat, , Beef, Meat, Protein, Beef, Meat, Fat, Carbohydrate, Beef, Meat, Iron, Celery, Vegetable, Calorie , Protein, Celery, Vegetable, Fat, Celery, Vegetable, Carbohydrate, Celery, Vegetable, Iron, Whole Wheat, Bread, Baked Product, Calorie, Whole Wheat, Bread, Baked Product, , Whole Wheat, Bread, Baked Product, Protein, Whole Wheat, Bread, Baked Product, Fat, Whole Wheat, Bread, Whole Wheat, Bread, Baked Product, Iron, Protein, Lettuce, Lipid, Lettuce, Iron, Egg Yolk, Egg, Calorie, Egg Yolk, Egg, , Egg Yolk, Egg, Protein, Egg Yolk, Egg, Fat, Egg Yolk, Egg, Carbohydrate, Egg Yolk, Egg, Iron, String Bean, Vegetable, Calorie, String Bean, Vegetable, , String Bean, Vegetable, Protein, String Bean, Vegetable, Fat, String Bean, Vegetable, String Bean, Vegetable, Iron, Pineapple, Fruit, Calorie, Protein, Pineapple, Fruit, , Pineapple, Fruit, Fat, , Pineapple, Fruit, Iron, Date, Fruit, Calorie, Date, Protein, Date, Fruit, Fat, Date, Fruit, Carbohydrate, Date, Fruit, Iron, Fruit, Calorie, Fruit, , Fruit, Protein, Fruit, Fat, Fruit, Iron, Raisin, Calorie, Raisin, , Raisin, Protein, Raisin, Fat, Raisin, Carbohydrate, Raisin, Iron, Dietary Iron

Hunt, L. W.; St. John, J. L. 1931. Angel Food Cake From The Thick And Thin Portions Of Egg White. Journal Of Home Economics 23:1151-1156.

Egg White, Angel Cake, Baked Product, Volume

Husaini, S. A.; Alm, F. 1955. Denaturation Of Proteins Of Egg White And Of Fish And Its Relation To The Liberation Of Sulfhydryl Groups On Frozen Storage. Food Research 20:264

Egg White, Sulfhydryl, Frozen Egg White, Fish, Sulfhydryl, Frozen Fish, Protein Denaturation

Ijichi, K.; Hammerle, O. A.; Lineweaver, H.; Kline, L. 1964. Effects Of Ultraviolet Irradiation Of Egg Liquids On Salmonella Destruction And Performance Quality With Emphasis On Egg White. Food Technology 18(10):124(1628)

Salmonella Typhimurium, Egg White, Salmonella Senftenberg, Trypticase Soy Broth, Selenite Brillant-Green Broth, Angel Cake, Meringue, Foaming Agent, Specific Volume, Scrambled Egg, Foam Stability, Sensory Evaluation, Ultraviolet Irradiation, Cake Flavor

Ijichi, K., H.H. Palmer, and H. Lineweaver. 1970. Frozen whole egg for scrambling. Journal Food Science 35: 695.

Frozen Egg, Scrambled Egg

Jansen, G. R.; Dimaio, L. R.; Hause, N. L. 1962. Cereal Proteins. Amino Acid Composition And Lysine Supplementation Of Teff. Journal Of Agricultural And Food Chemistry 10:62

Teff Lysine Supplementation, Cereal Protein, Ethiopian Diet, Millet Amino Acid, Teff Protein Efficiency Ratio, Pearl Millet Protein Efficiency Ratio, Teff Lysine, Teff Histidine, Teff Arginine, Teff Threonine, Teff Methionine, Teff Cystine, Teff Valine, Teff Leucine, Teff Isoleucine, Teff Phenylalanine, Teff Tyrosine, Teff Tryptophan, Millet Lysine, Millet Histidine, Millet Arginine, Millet Threonine, Millet Methionine, Millet Cystine, Millet Valine, Millet Leucine, Millet Isoleucine, Millet Phenylalanine, Millet Tyrosine, Millet Tryptophan, Egg Lysine, Egg Histidine, Egg Arginine, Egg Threonine, Egg Methionine, Egg Cystine, Egg Valine, Egg Leucine, Egg Isoleucine, Egg Phenylalanine, Egg Tyrosine, Egg Tryptophan

Jeffrey, F. P. 1938. The Measurement Of Egg Weight. Poultry Science 17:179

Egg Weight

Johns, C. K.; Desmarais, J. G. 1951. The Burri Slant Method In The Batcteriological Control Of Frozen Egg. Food Technology 5:36

Burri Method, Frozen Egg, Egg Bacteria

Johnson, T. And M. Zabik. 1981. Egg Albumen Proteins Interactions In An Angel Food Cake System. Journal Food Science 46: 1231.

Johnson, T.M. and M.E. Zabik. 1981. Response methodology for analysis of protein interactions in angel food cakes. Journal Food Science 46: 1226.

Johnston, F. A. 1956. Iron Content Of Eggs. Journal Of The American Dietetic Association 32(7):644

Egg Iron

Jones, K. B.; Houston, T. W.; Harries, J. M. 1961. Studies On Egg Quality. I.-Effects Of Certain Poultry Housing Systems, Age Of Bird And Season. Journal Of The Science Of Food And Agriculture 12:381 Jordan, R. 1956. Flavor And Functional Properties Of Shell Eggs Affected By Storage. Journal Of Home Economics 48:100

Egg Storage, Egg Flavor, Angel Cake Volume

Jordan, R., A.T. Barr and M.L. Wilson. 1954. Shell eggs: Quality and properties as affected by temperature and length of storage. Bull. 612. Purdue Univ. Agric. Exp. Sta., Lafayette, Ind.

Eggs held at various tempertures and lengths of storage were candled to determine egg quality. Angelfood cakes and baked custards were then made with the stored eggs, and quality characteristics were assessed.

Angelfood, Custard, Egg, Temperature Storage, Candled Quality, Poached Egg, Egg White, Foam, Egg White, Ph, Scorecard

Jordan, R., B.N. Luginbill, L.E. Dawson, and C.J. Echterling. 195 . The effect of selected pretreatments upon the culinary qualities of eggs frozen and stored in a home-type freezer. I. Plain cakes and baked custards. Food Research :1-7.

The purpose of this experiment was to determine the baking qualities of home frozen eggs under various pretreatment conditions. Cakes and baked custards were used to assess baking characteristics.

Cake, Custard, Frozen Egg, Freezing

Jordan, R., E.S. Wegner and H.A. Hollender. 1954. Nonhomogenized vs. homogenized milk in baked custards. J. Am. Diet. Assoc. 30:1126.

This article reports a study to compare the drainage, thickness, porosity, texture, tenderness and consistency of baked custards prepared either with homogenized or nonhomogenized milk. Additional variables tested were proportion of ingredients, initial milk temperature and oven temperature.

Jordan, R. and M.S. Sisson. 1943. Use of spray-dried whole eggs in baked custards. U.S. Egg and Poultry Mag. 49: 266-269, 287-288.

Sponge Cake, Spray Dried Egg, Egg, Leavening, Foam Evaluation

Jordan, R. and M.S. Sisson. 1943. How much dried egg is equivalent to one liquid egg? U.S. egg and Poultry Mag. 49: 168-169; 184.

Jordan, R.; Dawson, L. E.; Echterling, C. J. 1952. The Effect Of Selected Pretreatments Upon The Culinary Qualities Of Eggs Frozen And Stored In A Home-Type Freezer. Ii. Sponge Cakes. Food Research 17:93

Frozen Egg, Freezer Home-Type, Sponge Cake

Jordan, R.; Vail, G. E.; Rogler, J. C.; Stadelman, W. J. 1960. Functional Properties And Flavor Of Eggs Laid By Hens On Diets Containing Different Fats. Food Technology 14(9):418

Egg Flavor, Hen Diet

Joslin, R.P. and B.E. Proctor. 1954. Some factors affecting the whipping characteristics of dried whole egg powders. Food Technology 8:150.

A loss of foam volume in whipped dried whole egg powders is attributed to the breakdown of the natural fat emulsion. Various methods including emulsifying agents and fat solvents were tested for improvement in whipping quality.

Dried Whole Egg, Whipping Property

Jukes, T. H.; Kay, H. D. 1932. Egg-Yolk Proteins. Journal Of Nutrition 5:81

Egg Yolk Protein

Jull, M. A. 1928. Second Year Egg Production In Relation To First Year Egg Production In The Domestic Fowl. Poultry Science 7-8:276

Jull, M. A. 1928. Studies In Hatachability. I. Hatchability In Relation To Antecedent Egg Production, Fertility, And Chick Mortality. Poultry Science 7:195

Egg Production

Egg Hatchability

Kalab, M.; Harwalkar, V. R. 1973. Milk Gel Structure. I. Application Of Scanning Electron Microscopy To Milk And Other Food Gels. Journal Of Dairy Science 56:835

Tofu, Egg White, Egg, Gel, Gelatin Gel, Milk, Gel, Rennet, Electron Microscopy

Kaloyereas, S. A. 1956. New Test For Thermostabilized Eggs. Food Technology 10:162

Egg Processing, Thermostabilized Egg

Kamat, V. B.; Patrick, B.; Yoell, R.; Stubbs, J. M. 1974. Baking Performance Of Hen's Yolk Plasma Before And After Induced Aggregation. Journal Of Food Technology 9:79

Egg, Egg Yolk, Egg, Plasma, Freeze-Thaw Gel, Frozen Egg, Egg Yolk, Madeira Cake, Electron Microscopy

Kaplan, A. M.; Solowey, M.; Osborne, W. W.; Tubiash, H. 1950. Resting Cell Fermentation Of Egg White By Streptococci. Food Technology 4:474

Egg White, Fermentation, Streptococci

Karleskind, D., I. Laye, F.-I. Mei, and C.V. Morr. 1995. Gelation properties of lipid-reduced and calcium-reduced whey protien concentrates. Journal of Food Science 60:731-737.

Kato, A.; Nakamura, R.; Sato, Y. 1972. Effects Of The Storage In An Atmosphere Of Carbon Dioxide On Ovomucin. Agricultural And Biological Chemistry 36:947

Ovomucin, Storage, Egg White, Storage, Egg Yolk Index, Ovomucin, Gel, Ovomucin, Hexose, Orcinol Method, Ovomucin, Electrophoresis

Kato, A.; Nakamura, R.; Sato, Y. 1970. Studies On Changes In Stored Shell Eggs. Agriculture And Biological Chemistry 34:1009

Egg, Egg, Ovomucin Gel

Kato, A.; Nakamura, R.; Sato, Y. 1970. Studies On Changes In Stored Shell Eggs. Part V. The Difference In The Chemical And Physiochemical Properties Of Ovomucin (B) Between The Thick And Thin White. Agricultural And Biological Chemistry 34:854

Ovomucin-Lysozyme Complex, Ovomucin, Egg White, Intrinsic Viscosity, Egg White, Egg, Nitrogen, Kjeldahl Analysis, Egg White, Egg, Hexose, Orcinol Method, Egg White, Egg, Hexosamine, Neuhaus Method, Egg White, Egg, Sialic Acid, Thiobarbituric Acid Test, Egg White, Egg, Viscosity, Ostwald Viscometer

Kato, A.; Nakamura, R.; Sato, Y. 1971. Studies On Changes In Stored Shell Eggs. Part Vii. Changes In The Physicochemical Properties Of Ovomucin Solubilized By Treatment With Mercaptoethanol During Storage. Agricultural And Biological Chemistry 35:351

Ovomucin, Electrophoresis, Ovomucin, Mercaptoethanol, Ovomucin, Gel, Ovomucin, Storage, Ovomucin-Lysozyme Complex

Kato, A., H.R. Ibrahim, H. Wantanabe, K. Honma, and K. Kobayashi. 1990. Structural and gelling properties of dry-heating egg white proteins. J. Agric. Food Chem. 38:32-37.

Abstract Gel strength of dried egg white greatly increased by heating in the dry state at 80C. The structural changes responsible for the enhancement of gel strength were studied. Heat-indused gelation of dry-heated egg white in the presence of denaturing reagents resulted in a decrease of gel strength in the order SDS>urea>2-mercaptoethanol. CD spectra revealed only little changes in the secondary structure of some egg white protein s upon dry-heating, except ovotransferrin. proteolytic digestibility of ovalbumin and ovotransferrin increased progrressively with an increase of dry-heating time, indicating enhancement of protein flexibility by such heating in the dry state. DSC thermograms showed that enthalpy of denaturation (dealta H) of dried egg white was markedly decreased with an increase of dry-heating time. In parallel, the Gibbs free energy of unfolding in water (delta G) was also found to decrease at approximately the same rate as deltH. A good correlation was obtained between the decrease in delta H and the increase in gel strength of egg white proteins heated in the dry state.

Kato, A.; Sato, Y. 1972. The Release Of Carbohydrate Rich Component From Ovomucin During Storage. Agricultural And Biological Chemistry 36:831

Electrophoresis, Ovomucin, Nitrogen, Hexose, Orcinol Method, Galactose, Mannose, Hexosamine, Sulfate, Sialic Acid, Amino Acid, Lysozyme

Kato, A.; Sato, Y. 1971. The Separation And Characterization Of Carbohydrate Rich Component From Ovomucin In Chicken Eggs. Agricultural And Biological Chemistry 35:439

Ovomucin, Amino Acid

Kaufman, V. F.; Putman, G. W.; Ijichi, K. 1968. Test Methods For Measuring Minimum Holding Times In Continuous Egg Pasteurizers. Journal Of Milk And Food Technology 31:310

Egg, Pasteurizer, Cold Shot Test, Fluorocarbon Test, Egg White, Egg Yolk, Whole Egg

Keenan, T. W.; Berridge, L. 1973. Identification Of Gangliosides As Constituents Of Egg Yolk. Journal Of Food Science 38:43

Egg, Egg Yolk, Egg, Ganglioside

Kellar, D. M. B.; Stadelman, W. J. 1955. A Method For Measuring Volume And Drainage Of Egg White Foams. Poultry Science 34:455

Egg White, Foam, Foam Volume, Foam Drainage

Kennedy, T. S. 1940. Studies On The Nutritional Value Of Foods Treated With Radiation Ii. Effects On The Protein In Some Animal Feeds, Egg And Wheat. Journal Of The American Dietetic Association 16(1):433

Irradiated Feed, Irradiated Egg, Irradiated Wheat, Feed, Protein, Egg Protein, Wheat Protein

Kennedy, T. S. 1940. Studies On The Nutritional Value Of Foods Treated With Radiation. I. Effects On Some B-Complex Vitamins In Egg And Wheat. Journal Of The American Dietetic Association 16(1):81

Egg, Vitamin B, Irradiated Egg, Wheat, Vitamin B, Irradiated Wheat

Kik, M. C.1960. Protein Quality And Supplementation. Effect Of Amino Acid Supplements, Vitamin B12, And Buffalo Fish On The Nutritive Value Of Proteins In Sesame Seed And Meal. Journal Of Agricultural And Food Chemistry 8:327

Sesame Meal, Supplementation, Supplementation, Lysine, Threonine, Buffalo Fish, Sesame Meal, Biological Value, Sesame Meal, True Digestibility, Net Protein Utilization, Sesame Meal, Protein Efficiency Ratio, Polished Rice

Kik, M. C. 1960/ Rice Protein Supplementation. Further Studies On The Nutritional Improvement Of Rice. Journal Of Agricultural And Food Chemistry 8:380

Rice, Protein, Rice, Supplementation, Milk Solid, Polished Rice, Alanine, Arginine, Polished Rice, Aspartic Acid, Polished Rice, Cystine, Polished Rice, Glutamic Acid, Polished Rice, Glycine, Polished Rice, Histidine, Polished Rice, Isoleucine, Polished Rice, Leucine, Polished Rice, Lysine, Polished Rice, Methionine, Polished Rice, Phenylalanine, Proline, Polished Rice, Serine, Polished Rice, Threonine, Polished Rice , Tryptophan, Polished Rice, Tyrosine, Polished Rice, Valine, Whole Milk Powder, Alanine, Milk Powder, Milk, Alanine, Milk Powder, Milk, Aspartic Acid , Milk Powder, Milk, Cystine, Milk Powder, Milk, Glutamic Acid, Milk Powder , Milk, Glycine, Milk Powder, Milk, Histidine, Milk Powder, Milk, Isoleucine, Milk Powder, Milk, Leucine, Milk Powder, Milk, Lysine, Milk Powder, Milk , Methionine, Milk Powder, Milk, Phenylalanine, Milk Powder, Milk, Proline, Milk Powder, Milk, Serine, Milk Powder, Milk, Tryptophan, Milk, Tyrosine, Milk Powder, Milk, Valine, Skim Milk Powder, Amino Acid, Whole Milk Powder, Amino Acid, Egg, Alanine, Egg, Arginine, Egg, Aspartic Acid, Egg, Cystine, Egg, Glutamic Acid, Egg, Glycine, Egg, Histidine, Egg, Isoleucine, Egg, Leucine, Egg, Lysine, Egg, Methionine, Egg, Phenylalanine, Egg, Proline, Egg, Serine, Egg, Threonine, Egg, Tryptophan, Egg, Tyrosine, Egg, Valine, Lactalbumin, Alanine, Lactalbumin, Arginine, Lactalbumin, Aspartic Acid, Lactalbumin, Cystine, Lactalbumin, Glutamic Acid, Lactalbumin, Glycine, Lactalbumin, Histidine, Lactalbumin, Isoleucine, Lactalbumin, Leucine, Lysine, Lactalbumin, Methionine, Lactalbumin, Phenylalanine, Lactalbumin, Proline, Lactalbumin, Serine, Lactalbumin, Threonine, Lactalbumin, Tryptophan, Lactalbumin, Tyrosine, Lactalbumin, Valine, White Milled Rice, Amino Acid, Whole Milk Powder, Vitamin, Whole Milk Powder, Mineral, Whole Milk Powder, Fat, Whole Milk Powder, Moisture, Whole Milk Powder, Fiber, Whole Milk Powder, Fiber, Skim Milk Powder, Vitamin, Skim Milk Powder, Protein, Skim Milk Powder, Fat, Skim Milk Powder, Moisture, Skim Milk Powder, Ash, Skim Milk Powder, Fiber, Egg Powder, Mineral, Egg Powder, Moisture, Egg Powder, Fiber, Egg Powder, Vitamin, Thiamin, Riboflavin, Nicotinic Acid, Pyridoxine, Inositol, Protein, Fat, Moisture, Ash, Fiber, Pantothenic Acid, Biotin, Folic Acid, Choline, Calcium, Iron, Phosphorus, Nitrogen

Kilgore, L. B. 1935. Egg Yolk ''Makes'' Mayonnaise. Food Industries 7:229

Egg Yolk, Frozen Egg Yolk, Mayonnaise

Kilpatrick, L., A.W. Brant and H.L. Shrader. 1960. Equipment and Methods for Measuring Egg Quality. USDA Agricultural Marketing Service, Number 246.

This pamphlet describes the USDA methods and materials required to measure egg quality. In addition to discussion on testing albumen, shell and yolk, information on general laboratory protocol is included.

Yolk

King, F. B.; Morris, H. P.; Whiteman, E. F. 1936. Some Methods And Apparatus Used In Measuring The Quality Of Eggs For Cake Making. Cereal Chemistry 13:37

Solid, Egg, Viscosity, Egg White, Egg, Carbon Dioxide, Egg, Egg Yolk, Carbon Dioxide, Egg, Egg Yolk, Egg, Viscosity, Egg, Egg Yolk, Egg, Viscosity, Sponge Cake, Compressibility, Batter, Ph, Batter, Specific Gravity, Cake Tensile Strength, Cake Compressibility, Specific Volume, Seed Displacement, Planimeter

Kintner, T.C. and M. Mangel. 1953. Survival of staphylococci and salmonellae in puddings and custards prepared with experimentally inoculated dried egg.Food Research 18: 492-496.

The effectiveness of destruction of staphylococci and salmonellae organisms during heating at various temperatures of innoculated dried egg contained in custards and pudding is reported.

Kirkpatrick, D. C.; Coffin, D. E. 1975. Trace Metal Content Of Chicken Eggs. Journal Of The Science Of Food And Agriculture 26:99

Egg Cadmium, Egg Chromium, Egg Cobalt, Egg Copper, Egg Nickel, Egg Manganese, Egg Iron, Egg Zinc

Kitabatake, N.; Doi, E. 1982. Surface Tension And Foaming Of Protein Solutions. Journal Of Food Science 47:1218

Surface Tension, Foam, Milk Whey, Sodium Caseinate, Gelatin, Immunoglobulin, Egg Albumin, Hemoglobin, Bovine Serum Albumin, Soybean, Protein, Soybean Isolate, Casein, Tensiometer

Kitabatake, N., A. Shimizu, and E. Doi. 1988. Preparation of heat-induced transparent gels from egg white by the contorl of pH and ionic strength of the medium. Journal of Food Science 53: 1091.

Kline, L., J.E. Gegg and T.T. sonoda. 1951. Role of glucose in the storage deterioration of whole egg powder. II. A browning reaction involving glucose and cephalin in dried whole eggs. Food Technol. 5:181.

This paper reports investigations of the deteriorating affect of glucose in dry whole egg powders. In aprticular the browning reaction involvng cephalin is discussed.

Dried Whole Egg, Dried Egg Glucose, Dried Egg Powder Storage, Dried Egg Cephalin, Browning Reaction

Kline, L. and T.T. Sonoda. 1951. Role of glucose in the storage deterioration of whole egg powder. I. Removal of glucose from whole egg melange by yeast fermentation before drying. Food Technol. 5:90.

This paper investigates the deteriorating affects of glucose in dry whole egg powder. Yeast fermentation to rid the egg powder of glucose was evaluated for improvements in storage.

Whole Egg Powder Glucose, Whole Egg Melange, Egg White Fermentation, Egg Powder Storage, Yeast Fermentation

Kline, L., T.T. sonoda and H.L. Hanson. 1953. Relative chemical, functional and organoleptic stabiliies of acidified and glucose-free whole egg powders. Food Technology 7:456.

Stability of acidified and glucose-free whole egg powders was compared by various chemical, functional and organolepti c methods.

Kline, L. and T.F. Sugihara. 1966. Effects of pasteurization on egg products. The Bakers Digest 40:40.

Kline, L., T.F. Sugihara, M.L. Bean, and K. Ijichi. 1965. Heat pasteurization of raw liquid egg white. Food Technology 19: 1709.

Kline, L.; Hanson, H. L.; Sonada, T. T.; Gegg, J. E.; Feeney, R. E.; Lineweaver, H. 1951. Role Of Glucose In The Storage Deterioration Of Egg Powder. Iii. Effect Of Glucose Removal Before Drying On Organoleptic, Baking, And Chemical Changes. Food Technology 5:323

Dried Egg Glucose

Kline, L.; Meehan, J. J.; Sugihara, T. F. 1965. Relation Between Layer Age And Egg-Product Yields And Quality. Food Technology 19(8):1296

Hen Age, Hen Yield, Hen Egg Quality

Kline, L.; Sonoda, T. T.; Hanson, H. L. 1954. Comparisons Of The Quality And Stability Of Whole Egg Powders Desugared By The Yeast And Enzyme Methods. Food Technology 8(8):343

Whole Egg Powder, Sensory Evaluation, Consumer, Preference Test, Scrambled Egg, Egg, Glucose, Sponge Cake Volume, Fermentable Sugar, Glucose Oxidase, Chymotrypsin, Egg, Color, Browning

Kline, L.; Sonoda, T. T.; Hanson, H. L.; Mitchell, J. H. Jr. 1953. Relative Chemical, Functional, And Organoleptic Stabilities Of Acidified And Glucose-Free Whole Egg Powders. Food Technology 7(11):456

Whole Egg Powder, Conalbumin, Phospholipid Browning, Egg Glucose, Sponge Cake Volume, Scrambled Egg, Sensory Evaluation, Sponge Cake, Browning

Kline, L.; Sugihara, T. F. 1966. Effects Of Pasteurization Of Egg Products. Bakers Digest 40(4):40

Egg Pasteurization, Egg Viscosity, Frozen Egg, Egg Pasteurization, Frozen Egg, Egg Viscosity, Salmonella Pullorum, Salmonella Typhimurium, Layer Cake, Volume, Sponge Cake Volume, Meringue, Specific Volume, Foaming Power, Spray Dried Whole Egg, Egg White, Egg Bacteria, Egg White, Egg Pasteurization

Kline, L.; Sugihara, T. F.; Bean, M. L.; Ijichi, K. 1965. Heat Pastuerization Of Raw Liquid Egg White. Food Technology 19(11):105

Egg White Pasteurization

Kline, L.; Sugihara, T. F.; Ijichi, K. 1966. Further Studies On Heat Pasteurization Of Raw Liquid Egg White. Food Technology 20(12):98

Egg White Pasteurization

Kline, L.; Sugihara, T. F.; Meehan, J. J. 1964. Properties Of Yolk-Containing Solids With Added Carbohydrates. Journal Of Food Science 29:693

Carbohydrate, Egg, Spray Drying, Corn Syrup Solid, Maillard Reaction, Sponge Cake, Sponge Cake Volume, Browning Lipid, Custard, Layer Cake, Carbonyl, Thiobarbituric Acid Test, Fat, Protein Solubility, Glucose-Cephalin Reaction, Viscosity, Brookfield Viscometer, Spectrophotometer, Peroxide

Koehler, H. H. 1975. Physicochemical Appraisal Of Changes In Egg White During Storage. Journal Of Agricultural And Food Chemistry 22:288

Storage, Egg White, Protein, Immunodiffusion, Immunoelectrophoresis, Sedimentation Coefficient, Egg, Ph

Kojima, E. and r. Nakamura. 1985. Heat gelling properties of hen's egg yolk low density lipoportein (LDL) in the presence of other protein. Journal of Food Science 50: 63.

Koelkebeck, K.W., D.D. Bell, J.B. Carey, K.E. Anderson, and M.J. Darre. 2001. Egg marketing in national supermarkets: products, packaging, and prices - Part 3. Poultry Science 80: 396-400.

Korslund, H.J., W.W. Marion and W.J. Stadelman. 1957. Some factors affecting quality loss in shell eggs. Poultry Sci. 36:338.

Eight temperature-humidity conditions and three shell treatments were used to determine optimum storage conditions for maintaining egg quality.

Egg Quality, Egg Storage, Egg Washing

Kraft, A. A.; Brant, A. W. 1956. The Influence Of Environment On Lysozyme Activity In Shell Eggs. Food Technology 10(1):45

Lysozyme, Albumen Ph, Egg Storage

Kraybill, H. F.; Brunton, D. C. 1960. Radiation Preservation Of Food. Commercialization Technology And Economics In Radiation Processing. Journal Of Agricultural And Food Chemistry 8:349

Irradiated, Gamma Radiation, Sterilization, Irradiated Egg Yolk, Irradiated Egg, Irradiated Egg White, Salmonella Senftenberg, Salmonella Typhimurium, Irradiated Pork, Irradiated Chicken, Irradiated Water, Irradiated Fish

Kwon, T. W.; Norgaard, M. J. 1966. Observations On The Reactivity Of 2-Thiobarbituric Acid-Reactive Substances In Dried Whole Egg Powder. Journal Of Food Science 31:223

Dried Whole Egg, Thiobarbituric Acid Test

Labuza, T. P.; Goldblith, S. A.; Chandler, E. L. 1967. Radiation-Induced Off-Flavor Development In Whole-Egg Magma. Journal Of Food Science 32:61

Irradiated Egg, Egg, Flavor

Labuza, T. P.; Kandler, M. Z.; Goldblith, S. A. 1968. Functional Property Of Whole-Egg Magma Simultaneously Treated By Thermal And Ionizing Energy. 1. Whipping Ability. Food Technology 22(2):1167

Whipping Property, Thermal Energy, Ionizing Energy, Irradiated Egg

Lance, G. C. 1981March. Economic Comparison Of Costs And Returns For Contract Producers In Broiler, Broiler Hatching Egg, And Table Egg Enterprises In Georgia. The University Of Georgia, College Of Agriculture Experiment Stations, Athens, Georgia 30602. Research Bulletin 263 Key, Egg Cost, Contract Producer

Lategan, P. M.; Vaughn, R. H. 1964. The Influence Of Chemical Additives On The Heat Resistance Of Salmonella Typhimurium In Liquid Whole Egg. Journal Of Food Science 29:339

Salmonella Typhimurium, Heat Resistance, Egg Salmonella

Latshaw, J. D. 1975. Natural And Selenite Selenium In The Hen And Egg. Journal Of Nutrition 105(1):32

Selenium, Egg, Selenium, Hen Diet, Egg White, Egg, Selenium, Egg, Egg Yolk, Egg, Selenium

Lauffer, M. A. 1942. Experimental Facts Pertaining To The Relationships Between Viscosity, Molecular Size, And Molecular Shape. Chemical Reviews 31:561

Viscosity, Specific Viscosity, , Egg Albumin, Sulfur, Gamboge, Rubber Latex, Starch, Gelatin, Agar, Gum Arabic

Lea, C. H.; Wilson, R. A. L. 1955. The Reported Lecithinase Activity Of Egg Yolk And Dried Egg. Journal Of The Science Of Food And Agriculture 6:153

Egg Yolk, Dried Egg, Phopholinase D, Spray Drying, Lecithinase, Ph, Antimicrobial Agent, Phospholipid, Choline, Phosphorus

LeClerc, J.A. and L.H. Bailey. 1940. Fresh, frozen and dried eggs and egg products (their uses in baking and for other purposes). Cereal Chemistry 17:279.

This article reviews the composition and marketing of eggs in several forms.

Dried Egg, Frozen Egg, Egg Review

Frozen Egg, Dried Egg, Egg, Egg Consumption, Ash, Egg White, Egg Shell, Egg Yolk, Mucoid, Albumin, Conalbumin, Mucin, Globulin, Ammonia Nitrogen, Fat Acidity, Reducing Sugar, Angel Cake, Gold Cake, Doughnut Mix, Cake Mix, Biscuit, Custard, Mayonnaise, Candy, Ice Cream, White Cake

Lennington, K. R. 1967. Salmonella... What You Can Do Now. Food Engineering 39(1):121

Salmonella, Egg Salmonella

Lewin, R. 1986October 17. Egg laying is for the Birds. Science234: 285.

Li, S.X., G. Cherian and J.S. Sim. 1996. Cholesterol oxidation in egg yolk powder during storage and heating as affected by dietary oils and tocopherol. Journal Food Science 61: 721.

Li-Chan, E. and S. Nakai. 1989. biochemical basis for the properties of egg white. Poultry Biology 1989: 21.

Food Research

Egg Bacteria

Lifshitz, A.; Baker, R. C.; Naylor, H. B. 1964. The Relative Importance Of Chicken Egg Exterior Structures In Resisting Bacterial Penetration. Journal Of Food Science 29:94

Egg Bacteria

Longree, K., R. Jooste and J.C. White. 1961. Time-temperture relationships of custards made with whole egg solids. J. Am. Dietetic. Assoc. 38:147-151.

The purpose of this paper was to report a study to determine the time-temperature ratio required to ensure safety of custards made with whole egg solids in large batches.

Heating Curve, Custard, Temperature Time Relationship, Institution Service, Baking Time, Sensory Evaluation

Longree, K.; White, J. C.; Lynch, C. 1959. Bacterial Growth In Protein-Base Sandwich Fillings: Fillings Made With Egg, Ham, And Turkey. Journal Of The American Dietetic Association 35:131

Sandwich Spread, Bacteria, Egg Spread, Bacteria, Ham Spread, Bacteria, Turkey Filling Bactera

Logue, Louise. 1940. Some qualities of eggs affecting the gel strength of custards. M.S. Thesis., Iowa State College, Ames, Iowa.

Lorenz, F. W.; Starr, P. B.; Starr, M. P.; Ogasawara, F. X. 1952. The Development Of Pseudomonas In Shell Eggs. I. Penetration Through The Shell. Food Research 17:351

Pseudomonas, Egg Shell

Lorenz, K. 1975. High Altitude Food Preparation And Processing. Crc Critical Reviews Of Food Technology 5(4):403

Altitude Food Preparation, Amylograph, Mixograph, Viscosity , Water Binding Capacity, Bread, Yeast, Fermentation Time, Oven Spring, Bread, Baked Product, Softness, Cookie, Cake, Specific Gravity, Cake Formula, Popover, Cream Puff, Biscuit, Muffin, Quickbread, Pie Crust, Deep Fat Frying, Vegetable, Microwave Cooking, Meat, Egg

Lorenz, K. 1936. Microwave Cooking At High Altitudes. Microwave Energy Applications. Newsletter 9(1):3

Heating Time, Heating Temperature, Equipment Altitude, Apple, Squash, Potato, Scrambled Egg, Ground Meat, Pea Split Soup

Lowe, B.; Nelson, P. M.; Buchanan, J. H. 1938. The Physical And Chemical Characteristics Of Lards And Other Fats In Relation To Their Culinary Value. 1. Shortening Value In Pastry And Cookies. Research Bulletin 242. Iowa Agriculture Experiment Station, Ames, Iowa

Lard, Corn Oil, Butter, Pastry, Cookie, Baked Product, Egg Free Product, Cookie, Baked Product, Egg Yolk, Cookie, Baked Product, Whole Egg, Iodine Number, Breaking Strength, Baking Time

Lowe, Belle. 1937. Experimental Cookery. John Wiley and Sons, Inc., New York, N.Y.

Lowe, E., E.L. Durkey, R.L. Merson, K. Ijichi and S.L. Cimino. 1969. Egg white/concentrated by reverse osmosis. Food Technology 23:753.

Reverse Osmosis, Egg White

Lund, W. A.; Heiman, V.; Wilhelm, L. A. 1938. The Relationship Between Egg Shell Thickness And Strength. Poultry Science 17:372

Egg Shell, Puncture Resistance, Crushing

Ma, C.-Y. and J. Holme. 1982. Effect of chemical modifications on some physicochemical properties and heat coagulation of egg albumen. Journal of Food Science 47:1454.

Succinylation, Egg Albumen, Glycine, Thermal Coaguation, Hydrophobicity, Optical Rotation, Ph, Ultracentrifugation, Sedimentation, Electrophoresis, Heat Coagulation

MacDonnell, L.R., R.E. Feeney, H.L. Hanson, A. Campbell and T.F. Sugihara. 1955. The functional properties of the egg white proteins. Food Technology 9:49.

Egg white was chemically fractioned into its principal protein constituents and functional properties of each were evaluated in angel cake production.

Whipping Time, Drip, Foam, Specific Gravity, Ovomucin, Angel Cake Volume

MacDonnell, L.R., E.D. Ducay, T.F. Sugihara and R.E. Feeney. 1954. Proteins of chicken, duck, and turkey egg white. Biochem. Biophys. Acta 13:140.

Mahadevan, S.; Satyanarayana, T.; Kumar, S. A. 1969. Physico-Chemical Studies On The Gelation Of Hen's Egg Yolk. Separation Of Gelling Protein Components From Yolk Plasma. Journal Of Agricultural And Food Chemistry 17:767

Egg Yolk, Gelation, Protein, Lipid, Cholesterol, Lipid Phosphorus, Phospholipid, Hexose, Hexosamine, Amino Acid, Sialic Acid

Marlow, H. W.; King, H. H. 1936. Sulfur In Eggs. Poultry Science 15:377

Egg Sulfur

Martin, W. H.; Caulfield, W. J. 1929. The Use Of Egg Yolk In Ice Cream. Journal Of Dairy Science 12:193

Ice Cream Egg Yolk, Ice Cream Sugar, Ice Cream Serum Solid, Ice Cream Gelatin, Ice Cream Overrun

Martinez, J.B. and A.J. Maurer. 1975. Quality preservation of liquid whole egg. Poultry Science 54: 1395.

Egg Preservation

Martinez, R.M., P.L. Dawson, H.R. Ball, Jr., K.R. Swartzel, S.E. Winn, and F.G. Jones, F.T., D.V. Rives, and J.B. Carey. 1998July. Salmonella contaminaiton in commercial eggs and an egg production facility. Poultry Science 74: 753.

Masurovsky, B. I. 1942. Data And Regulations On Use Of Egg Yolk. Food Engineering 14(4):65

Egg Yolk, Egg Safety, Dried Egg Yolk, Frozen Egg Yolk

Maurer, A.J. 1975. hard-cooking and pickling eggs as teaching aids. Poultry Science 54: 1019-1024.

May, K. N.; Stadelman, W. J. 1960. Factors Affecting Protein And Threonine In Hen's Eggs. Journal Of The American Dietetic Association 37:568

Egg Protein, Egg Threonine

Mayer, W. G.; Hiedemann, E. A. 1959. On The Feasibility Of Ultrasonic Grading Of Shell Eggs. Food Research 24:97

Egg Grade, Ultrasonic Grading

McBee, L.E. and O.J. Cotterill. 1971. High temperature storage of spray-dried egg white. 3. Thermal resistance of Salmonella oranienburg. Poultry Science 50:452.

The purpose of this work was to provide time-temperature requirements for adequate heat treatment of egg white solids.

Spray Dried Egg White, Salmonella Oranienburg, Safety

McBride, B.M. 1947. Practicality of using dried whole egg in custards for institution food service. Unpublished M.S. thesis, Iowa State College Library.

Mccammon, R. B.; Pittman, M. S.; Wilhelm, L. A. 1934. The Odor And Flavor Of Eggs. Poultry Science 13:95

Egg Odor, Egg Flavor

Mccready, S. T.; Fry, J. L.; Hinton, C. F.; Harms, R. H. 1973. Colorimetric Characterization Of Egg Yolk And Egg Yolk Products. Journal Of Food Science 38:175

p> McGee, J., S. Long and W. Briggs. 1984. Why whip egg whites in copper bowls? Nature 308: 607.

McGee, H.J., S.R. Long, and W.R. Briggs. 1984April. Why whip egg whites in copper bowls? Nature 308: 669.

McKellar, D.M.B. and W.J> Stadelman. 1955. A method for measuring volume and drainage of egg white foams. Poultry Science 34:455.

Egg Yolk Color

The purpose of this experiment was to correlate internal quality of eggs with volume and drainage of egg white foams.

Volume, Egg White Foam, Foam Drainage

McKenzie, H.A., M.B. Smith and R.G. Wake. 1963. The denaturation of proteins. 1 sedimentation, diffusion, optical rotation, viscosity and gelation in urea solutions of ovalbumin and bovine serum albumin. Biochem. Biophys. Acta. 69: 222.

McNally, E.H. and J. Dizikes. 1944. Dispersion and denaturization of spray-dried whole egg proteins. US Egg and Poultry Magazine 50: 361-363., 379-381.

Meluzzi, A., F. Sirri, G. Maqnfreda, N. Tallarico, and A. Franchini. 2000April. Effects of dietary vitamin E on the quality of table eggs enriched with n-3 long-chain fatty acids. Poultry Science 79(4): 539.

Meyer, R. and N.N. Potter. 1975. Ultrastructural changes in unwhipped and whipped egg albumen containing sodium hexametaphosphate and triehtyl citrate plus trisodium citrate. Poultry Sci. 54:101.

Electron microscopy was used to determine the effect of additives on the ultrastructure of whipped and unwhipped egg white.

Miller, C.A. 1960. Time-temperature relationships in custard sauces prepared in quantity with whole egg solids. M.S. thesis, Cornell Univ.

Miller, C. K. Longree, and J. White. 1961. Time-temperature relationships of custards made with whole egg solids. 1. In the bain marie. Journal American Dietetic Assoc. 38:43.

This experiment evaluated various time and temperature conditions in relationship to dried whole egg custard quality.

Miller, C., K. Longree and J.C. White. 1961. Time-temperature relationships of custards made with whole egg solids. II. In the steam-jacketed kettle. Journal American Diet. Assoc. 38:40. .

This experiment evaluates various time and temperature conditions in relationship to dried whole egg custards made in steam-jacketed kettles.

Miller, G.A., E.M. Jones and P.J. Aldrich. 1959. A comparison of the gelation properties and palatability of shell eggs, frozen whole eggs and whole egg solids in standard This paper reports a study which compared the degree of gelation and the palatability characteristics of baked custards made with homogenized frozen whole eggs, blended frozen eggs, shell eggs and reconstituted whole egg solids.

Miller, C. and A.R. Winter. 1950. Pasteurized frozen whole egg and yolk for mayonnaise production. Poultry Science 20: 43.

Morris, G.K. 1990Summer. Salmonella enteritidis and eggs: assessment of risk. Nutrition Close-Up. Egg Nutrition Center 2301 M Street, N.W., suite 405, Washington, DC 20037. Murdock, C.R., E.L. Crossley, J. Robb, M.E. Smith, and B.C. Hobbs. 1960. The pasteurization of liquid whole egg. Monthly Bulletin Ministry of Public Health Lab Service GB 19: 134.

Nakamura, R. 1964. Studies On The Foaming Property Of The Chicken Egg White. Vii. On The Foaminess Of Denatured Ovoalbumin. Agricultural And Biological Chemistry 28:403

Foaming Power, Ovalbumin Foaming, Ovalbumin Ph, Denatured Ovalbumin

Nakamura, R.; Sato, Y. 1964. Studies On The Foaming Property Of The Chicken Egg White. Ix. On The Coagulated Proteins Under Various Whipping Conditions. Agricultural And Biological Chemistry 28:524

p> Nakamura, R., H. Sugiyama and Y. Sato. 1978. Factors contributing to the heat-induced aggregation of ovalbumin. Agric. Biol. Chem. 42: 819.

Nakamura, R. and T. Matsuda. 1983. A new protein band appearing in the electrophoretic pattern of egg white heated at below 60C. Journal of Food Science 48: 87.

Nason, Edith H., 1939. Introduction to Experimental Cookery. McGraw-Hill Book Company, Inc., New York and London.

Navidi, M.K., F.A. Kummerow. 1974. Nutritional value of egg beaters compared with "Farm Fresh Eggs". Pediatrics 53(4):565.

Egg White Foaming, Egg White Ph, Egg White Foam Stability, Egg White Electrophoresis, Egg White Coagulation, Egg White Hexose, Egg White Mannose, Egg White Galactose, Egg White Protein, Egg White Ph, Ovomucin, Globulin

The experiment reported in this article evaluated the nutritional value of "Egg Beaters", a cholesterol free egg product, as compared to fresh farm eggs. Wanling rats were the suject material used to determine nutritional value.

Neff, J. 1998. Foods of Tomorrow. The Great Egg Breakthrough. Food Processing 59(1): 25.

Nickerson, J. T. R.; Charm, S. E.; Brogle, R. C.; Lockhart, E. E.; Proctor, B. E.; Lineweaver, H. 1957. Use Of High-Voltage Cathdoe Rays To Destroy Bacteria Of The Salmonella Group In Liquid And Frozen Egg White And Egg White Solids. Food Technology 11(3):159

Egg Solid, Dried Egg White, Frozen Egg White, Salmonella Typhimurium, Salmonella Senftenberg, Egg Storage, Angel Cake, Sensory Evaluation, Egg White, Egg, Fluorescence, Ovomucin, Whipping Test, Irradiation, Cake Volume

Norris, K. H.; Brant, A. W. 1952. Radio Frequency As A Means Of Grading Eggs. Food Technology 6:204

Egg Grade, Radio Frequency Conductivity

Nowak, C. M.; Powrie, W. D.; Fennema, O. 1966. Interaction Of Low-Denisty Lipoprotein (Ldl) From Yolk Plasma With Methyl Orange. Journal Of Food Science 31:812

Methyl Orange, Egg, Egg Yolk Plasma, Egg Yolk Low-Density Lipoprotein

Okey, R.; Yokela, E. 1936. The Effect Of Feeding Egg Yolk On The Liver Lipids Of Young Rats. Journal Of Nutrition 11:463

Egg Yolk, Liver Lipid, Rat

Osborne, W. W.; Straka, R. P.; Lineweaver, H. 1954. Heat Resistance Of Strains Of Salmonella In Liquid Whole Egg, Egg Yolk, And Egg White. Food Research 19:451

Heat Resistance, Salmonella, Egg, Whole Egg Salmonella, Egg Yolk Salmonella, Egg White

Ostrander, J., C. Martinsen, J. McCullough and M. Childs. 1977. Egg substitutes: Use and preference -- with and without nutritional information. Journal American Diet. Assoc. 70:267.

Three egg substitutes plus fresh and dried whole eggs were evaluated by a consumer panel. The influence of taste, price and nutritional information on the perceived differences was investigated.

Ovson, L. D.; Ovson, M. 1931. Conserving The 'Goodness' Of Eggs...By Sharp Freezing. Food Engineering 5:502

Frozen Egg, Egg, Dried Egg, Dried Egg White, Dried Egg Yolk, Frozen Egg White, Frozen Egg Yolk

Painter, P.C. and J.L. Koenig. 1976. Raman spectroscopic study of the proteins of egg white. Biopolymers 15: 2155.

Palladino, D.K., H.R. Ball Jr., and H.E. Swaisgood. 1981. Separation of native and acylated egg white proteins with gel chromatography and DEAE-cellulose ion exchange. Journal of Food Science 46:778.

Palmer, H.H., K. Ijichi, S.L. Cimino, and H. Roff. 1969. Salted egg yolks. 2. Viscosity and performance of pasteurized and frozen samples. Food Technology 23(22): 148.

Palmer, H.H., K. Ijichi, S.L. Cimino, and H. Roff. 1969. Salted egg yolks. 2. Viscosity and performance of acidified, pasteurized and frozen samples. Food Technology 23(11: 154.

Palmer, H.H., K. Ijichi, and H. Roff. 1970. Partial thermal reversal of gelation in thawed egg yolk products. Journal Food Science 35: 403.

Palmer, H. H.; Ijichi, K.; Cimio, S. L.; Roff, H. 1969. Salted Egg Yolks. 1. Viscosity And Performance Of Pasteurized And Frozen Samples. Food Technology 23:1480

Salting, Egg Yolk, Egg Yolk, Egg Pasteurization, Frozen Egg Yolk, Egg Yolk, Egg Viscosity

Palmer, H. H.; Ijichi, K.; Roff, H. 1969. Sugared Egg Yolks: Effects Of Pasteurization And Freezing On Performance And Viscosity. Food Technology 23(2):1581

Sugared Egg Yolk, Egg Yolk, Egg Pasteurization, Egg Yolk, Egg Viscosity, Frozen Egg Yolk

Panushka, J. B.; Cooper, P. W.; Joseph, J. 1956June. Black Light: Super Sleuth. Food Engineering 28(6):52

Black Light, Egg Spoilage, Milkstone, Adulteration, Staling , Egg, Fluorescence, Walnut, Storage, Hazelnut, Storage, Almond, Storage, Olive Oil, Storage, Rodent, Safety

Paraskevopoulou, A. and V. Kiosseoglou. 1997. Texture profile analysis of heat-formed gels and cakes prepared with low cholesterol egg yolk concentrates. Journal Food Science 62: 208.

Parkinson, T. L. 1966. The Chemical Composition Of Eggs. Journal Of The Science Of Food And Agriculture 17:101

Egg White, Egg, Ovalbumin, Egg, Conalbumin, Egg, Ovomucoid, Egg, Lysozyme, Egg, Ovomucin, Egg, Apoprotein, Egg, Flavoprotein, Egg, Ovoinhibitor, Egg, Avidin, Egg, Globulin, Egg, Egg Yolk, Egg, Lipoprotein, Egg, Lipovitellin, Egg, Phosvitin, Egg, Lipid, Egg, Livetin, Egg, Phosphoprotein, Egg, Cholesterol, Egg, Free Fatty Acid, Egg, Nitrogen, Egg, Sulfur, Egg, Phospholipid, Egg, Lecithin, Egg, Lysolecithin, Egg, Sphingomyelin, Egg, Plasmalogen, Egg , Carotenoid, Egg, Phosphatidyl Ethanolamine

Parkinson, T.L. 1972. Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. II. Lipid and phoshporus contents and moecular weights of some fractions. Journal Science Food Agriculture 23:659.

Lipid content of soluble lipoporteins was determined in this experiment. Phosphorus content was also done to assist in the lipoportein identification.

Egg White, Egg Yolk, Whole Egg, Egg, Phosphorus, Egg, Lipoprotein, Egg, Protein, Egg, Lipid

Parkinson, T.L. 1975. Fractionation of the lipids of raw egg. Journal Science Food Agriculture 26:1639.

This experiment determined the percent triglycerides, cholesterol, cephalin, lecithin and sterol esters present in the lipid fraction of egg yolk.

egg, triglyceride, egg, cholesterol, egg, cephalin, egg, lecithin, egg, sterol ester

Parsons, H. T.; Lease, J. G. 1934. Variations In The Potency Of Certain Foodstuffs In The Cure Of Dermatitis Induced In Rats By Dietary Egg White, Journal Of Nutrition 8:57

Dermatitis, Egg White, Rat Ration

Partridge, S. M.; Westall, R. G. 1948. Filter-Paper Partition Chromatography Of Sugars. 1. General Description And Application To The Qualitative Analysis Of Sugars In Apple Juice, Egg White And Foetal Blood Of Sheep. Biochemical Journal 42:238

Sugar Analysis, Apple Juice, Sugar, Egg White, Sugar, Foetal Blood Sugar

Patterson, P.H., K.W. Koelkebeck, D.D. Bell, j.B. Carey, K.E. anderson and M.J. Darre. 2001April. Egg marketing in national supermarkets: specialty eggs- Part 2. Poultry Science 80(4): 390

Paul, M.E. and N.N. Potter. 1978. Bacterial growth in whole egg and egg substitutes including inoculation with Staphylococcus aureus and Clostridium perfringens. Journal Food Science 43:803.

Total erobic, proteolytic and lipolytic bacteria were determined in Fleischmann's Egg Beaters, Draper's Egg Delight and nest fresh eggs. Additionally, pH, titratable acidity and free fatty acids at 2C and 12C over 28 days were determined. The growth of innoculated C. perfringens and S. aureus was also investigated.

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Paul, P.; Symonds, H.; Varozza, A.; Stewart, G. F. 1957. Effect Of Glucose Removal On Storage Stability Of Egg Yolk Solids. Food Technology 11:494

Egg, Staphylococcus Aureus, Egg, Clostridium Perfringen

Doughnut, Egg Yolk, Glucose, Fat Absorption

Payawal, S.R., B. Lowe and G.F. Stewart. 1946. Pasteurization of liquid-egg products. II. Effect of heat treatments on appearance and viscosity.Food Research 11:246.

Temperature of denaturation on whole eggs, egg whites and egg yolk was evaluated using a capillary viscometer.

Egg Pasteurization, Egg Viscosity

Pearce, J. A.; Bryce, W. A. 1947. Fluorescence Spectra Of Extracts Of Dried Whole Egg Powder. Food Technology 1(3):310

Dried Whole Egg Powder, Dried Egg Fluorescence

Pearce, J.A. and C.G. Lavers. 1949. Liquid and frozen egg. V. Viscosity, baking quality, and other measurements on frozen egg products. Can. J. Research 27F: 231.

Penniston, V. A.; Hedrick, L. R. 1947. The Reduction Of Bacterial Count In Egg Pulp By Use Of Germicides In Washing Dirty Eggs. Food Technology 1(2):240

Germicide, Egg Washing, Egg Bacteria

Phillips, P. H.; Halpin, J. G.; Hart, E. B. 1935. The Influence Of Chromic Fluorine Toxicosis In Laying Hens Upon The Fluorine Content Of The Egg And Its Relation To The Lipoid Content Of The Egg Yolk. Journal Of Nutrition 10:93

Chromic Fluorine Toxicosis, Egg, Fluorine, Egg, Egg Yolk, Lipoid

Pittsillis, J.G., H.V. Walton, and O.J. Cotterill. 1975. The apprarent viscosity of egg white at various temperatures and pH levels. Transactions ASAE 18(2): 347.

Pohle, W. D.; Mehlenbacher, V. C. 1955. Evaluation Of Egg Color. Food Technology 9(11):565

Egg Color

Poppendiek, H. F.; Randall, R.; Breeden, J. A.; Chambers, J. E.; Murphy, J. R. 1966. Thermal Conductivity Measurements And Predictions For Biological Fluids And Tissues. Cryobiology 3:318

Thermal Conductivity, Bone Marrow, Beef, Lung, Liver, Kidney, Brain, Water, Aqueous Humor, Plasma, Urine, Muscle, Polyvinylpyrrolidone, Gastric Juice, Egg Yolk, Chicken Skin

Posati, L. P.; Kinsella, J. E.; Watt, B. K. 1975. Comprehensive Evaluation Of Fatty Acids In Foods Iii. Eggs And Egg Products. Journal Of The American Dietetic Association 67(2):111

Egg, Fatty Acid

Potts, P.L. and K.W. Washburn. 1974. Shell evaluation of white and brown egg strains by deformation, breaking strength, shell thickness and specific gravity. 1. Relationship to eggs characteristics. Poultry Science 53:1123.

In this experiment phenotypic correlations were calculated between measures of egg shell strength obtained by non-destructive deformation, breaking strength, shell thickness and specific gravity.

Egg Weight, Specific Gravity, Egg, Deformation, Egg, Breaking Strength, Egg Size

Powrie, W.D., H. Little, and A. Lopez. 1963 . Gelation of egg yolk. Journal Food Science 28:38.

This article reports experiments which studied the effect of freezing and thawing on the gelation of egg yolk. The affect of additions of sucrose, sodium chloride and urea on egg yolk viscosity was also tested.

Egg Yolk, Gelation

Pratt, D.E. 1975. Lipid analysis of a frozen egg substitute. journal American Diet. Assoc. 66:31.

Various lipid components of a frozen egg substitute and fresh eggs were analyzed and compared.

Frozen Egg Substitute, Lipid, Egg Substitute, Lipid

Privett, O.S., M.L. Blank and J.A. Schmit. 1962. Studies on the composition of egg lipid. Journal Food science 27:463.

Fractionation and analysis of egg lipid was performed using thin-layer chromatography, alkali-isomerization and gas--liquid chromatograph.

Egg, Lipid

Proctor, B. E.; Joslin, R. P.; Nickerson, J. T.; Lockhart, E. E. 1953. Elimination Of Salmonella In Whole Egg Powder By Cathode Ray Irradiation Of Egg Magma Prior To Drying. Food Technology 7(7):291

Salmonella, Egg Powder, Cathode Ray, Irradiation, Scrambled Egg, Flavor, Sponge Cake, Volume, Sponge Cake, Texture, Sponge Cake, Color, Sensory Evaluation

Pyke, W. E. 1941. Factors The Baker Should Consider In Preparing The Yellow Sponge Cake. Cereal Chemistry 18:92

Sponge Cake, Meringue, Egg Yolk, Egg White, Volume, Specific Gravity, Tensile Strength, Mixing

Pyke, W. E.; Brown, M. 1946.January. Cakes And Cookies. Recipes For Different Altitudes. Colorado Agricultural Experiment Station Bulletin 489,Colorado A And M College, Fort Collins, Colorado

Cake, Cookie, Altitude, Baking, Butter Cake, Gingerbread, Angel Cake, Frosting, Icing, Doughnut, Cookie, Sponge Cake, Spice Cake, White Cake, Yellow Cake

Pyke, W. E.; Johnson, G. 1940. Preparing And Baking Yellow Sponge Cake At Different Altitudes. Technical Bulletin 27, Colorado Agriculture Experiment Station, Fort Collins, Colorado

Yellow Sponge Cake, Volume, Tensile Strength, Meringue, Altitude Food Preparation, Mixing, Seed Displacement

Pyke, W. E.; Johnson, G. 1941. Relationships Between Pysical Measurements Upon Fresh And Stored Eggs And Their Behavior In The Preparation And Baking Of Cake. Poultry Science 20:125

Shortened Cake, Butter Cake, Volume, Egg White, Sponge Cake, Tensile Strength, Specific Gravity

Rabinowitz, J. C.; Snell, E. E. 1948. The Vitamin B Group. Xiv. Distribution Of Pyridoxal, Pyridoxamine, And Pyridoxine In Some Natural Products. Journal Of Biological Chemistry 176:1157

Yeast, Pyridoxal,Yeast, Pyridoxamine, Yeast, Pyridoxine, Penicillium Mycelium, Pyridoxal, Penicillium Mycelium, Pyridoxamine, Penicillium Mycelium Pyroxine, Milk, Pyridoxal, Milk, Pyridoxamine, Milk, Pyridoxine, Egg White, Pyridoxal, Egg White, Pyridoxamine, Egg White, Pyridoxine, Egg, Pyridoxal, Egg, Pyridoxamine, Egg, Pyridoxine, Egg Yolk, Pyridoxal, Egg Yolk, Pyridoxamine, Egg Yolk, Pyridoxine, Cerogras, Pyridoxal, Cerogras, Pyridoxamine, Cerogras, Pyridoxine, Celery, Pyridoxal, Celery, Pyridoxamine, Celery, Pyridoxine, Lettuce, Pyridoxal, Lettuce, Pyridoxamine, Lettuce, Pyridoxine, Green Pepper, , Pyridoxal, Green Pepper, Pyridoxamine, Green Pepper, Pyridoxine, Lemon, Pyridoxal, Lemon, Pyridoxamine, Lemon, Pyridoxine, Carrot, Pyridoxal, Carrot, Pyridoxamine, Carrot, Pyridoxine, Wheat, Pyridoxal, Wheat, Pyridoxamine, Wheat, Pyridoxine, Wheat Germ, Pyridoxal, Wheat Germ, Pyridoxamine, Wheat Germ, Pyridoxine, Split Pea, Pyridoxal, Split Pea, Pyridoxamine, Split Pea, Pyridoxine, Yellow Corn Meal, Pyridoxal, Yellow Corn Meal, Pyridoxamine, Yellow Corn Meal, Pyridoxine, Vitab, Pyridoxal, Vitab, Pyridoxamine, Vitab, Pyridoxine, Chicken, Liver, Pyridoxal, Chicken, Liver, Pyridoxamine, Chicken, Liver, Pyridoxine, Chicken, Heart, Pyridoxal, Chicken, Heart, Pyridoxamine, Chicken, Heart, Pyridoxine, Chicken, Breast Muscle, Pyridoxal, Chicken, Breast Muscle, Pyridoxamine, Chicken, Breast Muscle, Pyridoxine, Chicken, Brain, Pyridoxal, Chicken, Brain, Pyridoxamine, Chicken, Brain, Pyridoxine, Chicken, Kidney, Pyridoxal, Chicken, Kidney, Pyridoxine, Rat, Pyridoxal, Rat, Pyridoxamine, Rat, Pyridoxine

Regenstein, J.M., L.P. Grunden and R.C. Baker. 1978. A research note. Proteolytic enzymes and the functionality of chicken egg albumen. J. Food Sci. 43:279.

The effect of focin, papain, trypsin, bromelin and protease on egg albumen and the resulting amount of noncoagulable protein, emulsification capacity, coagulum strength and cake volume is reported in this article.

Reinke, W.C. and R.C. Baker. 1966. The effect of pasteurizing liquid egg on viscosity, alpha-amylase and salmonella seftenberg. Poultry Science 45: 1321.

Rhodes, M.B., J.L. Adams, N. Bennett and R.E. Feeney. 1960. Properties and food uses of duck eggs. Poultry Science 39:1473.

Egg white coagulation temperture, volatile sulfide production and functional characteristics in angel and sponge cakes, custards and meringues were investigated using Khaki Campbell duck eggs.

Rhodes, M.B. and R.E. Feeney. 1957. Mechanisms of shell egg deterioration: Comparisons of chicken and duck eggs. Poultry Sci. 36:891.

Rizvi, S. S. H.; Blaisdell, J. L.; Harper, W. J. 1980. Thermal Diffusivity Of Model Meat Analog Systems. Journal Of Food Science 45:1728

Analogs, Thermal Diffusivity, Egg Albumen, Gluten

Robertson, R.G. and H.N. Haney. 1963. The functional and baking characteristics of egg white solids. Bakers Digest 37(5):64.

Angelfood cakes and meringues were used to test the functional properties of dried egg whites.

Egg White, , Whipping Time, Egg Foam, Foam Stability, Specific Gravity, Meringue, Angel Cake, Volume

Robinson, R. R.; Gross, H.; Bell, R. L.; Redfern, S. 1966. Recent Developments On Pasteurized Egg Products. Bakers Digest 40(5):41

Pasteurized Egg, Angel Cake, Grain, Pasteurized Egg White, Pasteurized FortifiedWhole Egg, Pasteurized Whole Egg, Beating Time, Angel Cake, Ph, Angel Cake, Flavor, Angel Cake, Eating Quality, Peroxidase

Rodriguez, D.B., P.T. Arroyo, A.S. Bucoy, and C.O. Chickester. 1976. Identification of pigments of the egg yolk from Philippine-bred ducks. J. Food Sci. 41:141.

Column chromatography, thin-layer chromatography, visible absorption spectroscopy and chemical reaction methods were used to identify the pigments present in Philippine-bred duck egg yolk.

Rodriguez, D. B.; Arroyo, P. T.; Bucoy, A. S.; Chichester, C. O. 1976. Identification Of Pigments Of The Egg Yolk From Philippine-Bred Ducks. Journal Of Food Science 41:1418

Duck Egg, Egg Yolk, Pigment, Beta-Carotene, Echinenone, Cryptoxanthin, Canthaxanthin, Zeaxanthin, Egg Yolk, Beta-Carotene, Egg Yolk, Echinenone, Egg Yolk, Cryptoxanthin, Egg Yolk, Canthaxanthin, Egg Yolk, Zeaxanthin

Roland, D. A.; Edwards, H. M. Jr. 1972. Performance Of Laying Hens Fed Carbohydrate-Free Diets. Journal Of Nutrition 102:229

Chicken Diet, Carbohydrate-Free Diet, Egg Production, Laying Hen

Roland, D.A., Sr. and R.H. Harms. 1974. Specific gravity of eggs in relation to egg weight and time of oviposition. Poultry Sci. 53:1494.

Egg, Weight, Egg, Specific Gravity

Rolfes, T.; Clements, P.; Winter, A. R. 1955. The Physical And Functional Properties Of Lyophilized Whole Egg, Yolk, And White. Food Technology 9(11):569

Whole Egg, Egg Yolk, Egg White

Romanoff, A.L. 1943. Morphological and physiochemical differentiation in various layers of avian albumen. Food Research 8:286.

Density, refractive index. pH, percent dry matter and total nitrogen were determined on various layers of avian albumen.

Romanoff A. L.; Hall, G. O. 1944. Influence Of Temperature On Changes In Storage Eggs As Measured By Radio-Frequency Conductivity. Food Research 9:218

Egg Storage, Radio Frequency Conductivity

Romanoff, A. L. 1949. Evaluation Of Future Perishability Of Intact Fresh Eggs By Radio-Frequency Conductivity. Food Research 14:310

Egg, Radio Frequency Conductivity

Rowan, J.D., K.H. Norris, and C.K. Powell. 1958. A method for measuring the rheological proeprties of eggs. Food Research 23:670.

Various methods of measuring egg quality are discussed. Particular emphasis is on a torsion pendulum method for measuring viscosity.

Romonaff, A. L.; Romanoff, A. J. 1944. A Study Of Preservation Of Eggs By Flash Heat Treatment. Food Research 9:358

Egg Preservation, Flash Heat Treatment

Sakamoto, H., Y. Kumazawa, and M. Motoki. 1994. Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions. J. Fd. Sci. 59(4):866.

Saravacos, G. D. 1965. Freeze-Drying Rates And Water Sorption Of Model Food Gels. Food Technology 19(4):193(625)

Water Sorption, Gel, Freeze Drying Rate, Gelatin Gel, Cellulose Gum Gel, Potato Starch Gel, Pectin Gel, Egg Albumen Gel

Sato, Y., K. Watanabe and T. Takahashi. 1973. Lipids in egg white. Poultry Science 52:1564.

Amounts of triglyceride, diglyceride, free fatty acid, cholesterol ester, cholesterol in acetone soluble materials, phosphatidylcholine, lysophosphatidylcholine, phosphatidylethanolamine and spingomyelin, as well as total lipid and phospholipid, were determined in fresh egg white before and after storage.

Egg White Lipid, Egg White Triglyceride, Egg White Diglyceride, Egg White Free Fatty Acid, Egg White Cholesterol, Egg White Phosphatidyl Choline, Egg White Lysophosphatidycholine, Egg White Phosphatidylethanolamine, Egg White Spingomyelin

Satterfield, G. H.; Bell, T. A.; Cook, F. W.; Holmes, A. D. 1947. Ascorbic Acid Of Hen's Eggs. Journal Of The American Dietetic Association 23:1052

Egg Ascorbic Acid

Sauter, E.A., J. V. Harns, W.J. Stadelman, and B.A. McLaren. 195 . Relationship of candled quality of eggs to other quality measurements.Food Research :850-854.

Egg quality was evaluated by candling, albumen height, albumen score, color, yolk index, pH and sensory evaluation of angelfood cake, custard and poached egg.

Angel Cake, Egg, Albumen Index, Egg Yolk Index, Albumen Score, Van Wagenen Score, Ph, Color, Texture, Cake, Custard, Consistency, Penetrometer, Candled Quality, Sensory Evaluation

Sauter, E.A., v. Harns, W.J. Stadelman and B. McLaren. 1954. Effect of oil treating shell eggs on their functional properties after storage. Food Technology 8:82.

The functional and flavor characteristics of il-treated shell eggs were studied after varying times of storage. Tests included yolk color, pH, Haugh units, candle quality and angelfood cake and custard quality.

Oiled Egg, Candled Quality, Egg Yolk Index, Egg Yolk, Color, Haugh Unit, Egg Ph, Egg Storage, Albumen Index, Poached Egg, Egg Flavor, Hard-Cooked Egg Flavor, Custard Texture, Custard Consistency, Custard Flavor, Penetrometer, Custard Gel Strength, Angel Cake Tenderness, Angel Cake Color, Angel Cake, Flavor, Angel Cake Texture, Angel Cake Grain, Angel Cake Acceptability, Albumen Score

Sauter, E. A.; Montoure, J. E. 1975. Effects Of Adding 2% Freeze-Dried Egg White To Batters Of Angel Food Cakes Made With White Containing Egg Yolk. Journal Of Food Science 40:869

Freeze-Dried Egg, Angel Cake Color, Angel Cake Volume, Angel Cake Tenderness, Angel Cake Texture, Angel Cake Moistness, Shear Compression

Sauter, E. A.; Petersen, C. F. 1974. Comparison Of Taste Panel Scores And Instron Shear Compression Force For Evaluation Of Angel Food Cakes. Poultry Science 53:1975

Sensory Evaluation, Universal Testing Machine, Shear Compression, Angel Cake

Sauter, E. and J. Montoure. 1972. The relationship of lysozyme content of egg white to volume and stability f foams. Journal Food Science 37: 918.

Scalzo, A.M., R.W. Dickerson Jr., J.T. Peeler, and R.B. Read Jr. 1970. The viscosity of egg and egg products. Food Technology 24: 1301.

Egg Viscosity, Egg Yolk Viscosity, Egg Viscosity, Cannon-Fenske Viscometer, Egg Density, Egg Yolk Density

Schiller, E. A.; Pratt, D. E.; Reber, E. F. 1973. Lipid Changes In Egg Yolks And Cakes Baked In Microwave Ovens. Journal Of The American Dietetic Association 62:529

Microwave Oven, Microwave Baking, Cake Baking, Egg Yolk, Baking

Schneider, M. D. 1946. Investigation Of Salmonella Content Of Powdered Whole Egg With Not More Than Two Per Cent Moisture Content. Iii. Effect Of Preheater On Survival Of Species Of Salmonella During Commercial Spray Drying. Food Research 11:521

Spray Dried Whole Egg Powder, Whole Egg Powder, Salmonella, Dried Egg Salmonella

Schneider, M. D. 1951. Investigation Of Salmonella Content Of Powdered Whole Egg With Not More Than Two Percent Moisture Content. Iv. Bactericidal Action Of The Preheater On Salmonella In Liquid Whole Egg. Food Technology 5:349

Salmonella, Egg, Bactericide

Schneider, M. D. 1946. Investigation Of Salmonella Content Of Powered Whole Egg With Not More Than Two Per Cent Moisture Content. Ii. General Survey On Occurrence Of Species Of Salmonella In High-Quality Egg Powder. Food Research 11:313

Whole Egg Powder, Salmonella, Dried Egg Salmonella

Schneider, M. D. 1951. Investigation Of Salmonella Content. Of Powdered Whole Egg With Not More Than Two Percent Moisture Content. Iv. Bactericidal Action Of The Preheater On Salmonella In Liquid Whole Egg. Food Technology 5:349

Pasteurization, Whole Egg, Salmonella

Schnell, P. G.; Vadehra, D. V.; Baker, R. C. 1969. The Cause Of Discoloration Of Hard Cooked Egg Rolls. Journal Of Food Science 34:423

Hard-Cooked Egg Roll, Hard-Cooked Egg, Color

Schultz, J. R.; Snyder, H. E.; Forsythe, R. H. 1968. Co-Dried Carbohydrates Effect On The Performance Of Egg Yolk Solids. Journal Of Food Science 33:507

Egg Yolk Solid, Egg Yolk Carbohydrate

Scott, D. 1953. Food Stabilization, Glucose Conversion In Preparation Of Albumen Solids By Glucose Oxidase-Catalase System. Journal Of Agricultural And Food Chemistry 1:727

Glucose Oxidase, Catalase, Egg White

Scott, D. 1953. Identification Of Enzyme-Desugarized Egg Solids. Journal Of Agricultural And Food Chemistry 1:1109

Enzyme-Treated Egg White, Egg Solid, Gluconate Color Development, Color, Glucose Oxidase, Gluconic Acid

Sechler, C., L.G. Maharg and M. Mangel. 1959. The effect of household table salt on the whipping quality of egg white solids. Food Research 24:198.

The effects of variations in household table salt level on whipping quality and foam stability of two forms of dried egg albumen was evaluated.

Whipping, Egg, Solid, Pan Dried Egg Albumen, Spray Dried Egg Albumen, Egg Albumen Ph, Egg Albumen Moisture, Whipping Time, Egg Albumen Volume, Specific Gravity

Sell, J. L.; Guenter, W.; Sifri, M. 1974. Distribution Of Mercury Among Components Of Eggs Following The Administration Of Methylmercuric Chloride To Chickens. Journal Of Agricultural And Food Chemistry 22(2):248

Methylmercuric Chloride, Egg White Mercury, Egg Yolk Mercury, Egg Mercury

Serrano, L.E., E.A. Murano, K. Shenoy, and D.G. Olson. 1997. D. values of Salmonella enteritidis isolates and quality attributes of shell eggs and liquid whole eggs treated with irradiation. Poultry Science 76: 202.

Shafer, D.J., J.B. Carey, J.F. Prochaska, and A.R. Sams. 1998. Dietary methionine intake effects on egg component yield, composition, functionality and texture profile analysis. Poultry Science 77: 1056.

Shafi, R., O.J. Cotterill, and M.L. Nichols. 1970. Microbial flora of commercially pasteurized egg products. Poultry Science 49: 578.

Shanbhag, S.; Steinberg, M. P.; Nelson, A. I. 1970. Bound Water Defined And Determined At Constant Temperature By Wide-Line Nmr. Journal Of Food Science 35:612

Corn Starch, Bound Water, Water, Nuclear Magnetic Resonance, Egg White, Wheat Flour

Shannon, D. W.F.; Whitehead, C. 1974. Lack Of A Response In Egg Weight Or Output To Increasing Levels Of Linoleic Acid In Practical Layer's Diets. Journal Of The Science Of Food And Agriculture 25:553

Chicken Diet, Egg, Dietary Fat, Egg Weight, Conversion Efficiency

Sharp, P.F. 1937. Preservation and storage of hens' eggs. Food Research 2:477.

Chemical and physical means of evaluating egg quality as well as various preservation techniques are discussed in this article.

Egg Preservation, Frozen Egg, Dried Egg, Candling, Preservation, Whipping Property, Flavor, Humidity, Frozen Egg, Dried Egg, Candled Quality, Storage

Sharp, P.F. and C.K. Powell. 1930. Decrease in interior quality of hen's eggs during storage as indicated by the yolk. Ind. Eng. Chem. 22:908.

Interior quality of eggs during storage was evalauted by the height and width of egg yolk. Storage periods were 0-100 days with temperature ranging from 2C to 37C.

Egg Storage, Egg Yolk, Yolk Index

Shaw, T. M.; Vorkoeper, A. R.; Dyche, J. K. 1946. Determination Of Surface Area Of Dehydrated Egg Powder. Food Research 11:187

Dried Egg Powder

Shchukin, E.D., E.A. Amelina, and V.V. Yaminsky. 1982. Thermodynamic equilibrium between coagulation and peptization. Journal of Colloid and Interface Science 90: 137.

Abstract A thermodynamic condition relating the stability of sols with respect to coagulation to the depth of the primary minimum of potential energy of interaction between the particles is suggested. Data on the depth of the primary minimum estimated on the basis of direct mesurements of adhesion forces between methylated glass surfaces in various media are compared with results on the stability of methylated aerosil sols. The comparison confirms the suggested condition.

Shenstone, F. S.; Burley, R. W. 1974. Variable Effects On Egg Yolks And Yolk Lipoprotein Fractions Of Feeding Methyl Sterculate To Hens: Periodic Changes In Lipid Composition And Gelation Temperature. Journal Of The Science Of Food And Agriculture 26:285

Egg Yolk Lipid, Hen, Egg Yolk Gelation, Egg Yolk Viscosity, Ostwald Viscometer

Shimada, K. and S. Matsushita. 1980. Thermal coagulation of egg albumin. J. Agric. Food Chem. 28:409-412.

Egg Albumin, Ph, Denaturation, Coagulation

Siedeman, M.E., O.J. Cotterill and E.M. Funk. 1963. Factors affecting heat coagulation of egg white. Poultry Sci. 42: 406-417.

Sim, J.S. and S. Nakai, editors. 1994. Egg uses and processing technologies. CAB International, Oxon, UK.

Contents: world trends of current egg uses, egg chemicals and separation technologies, non-food egg uses, functional modification of egg products, nutritional modification of egg products.

Sipe, G. R. 1931. Cold Storage Of Southern Eggs. Poultry Science 10(5):224

Egg Storage, Cottonseed Meal, Egg Grade, Egg Yolk Color

Skellon, J. H.; Windsor, D. A. 1962. Fatty Acid Composition Of Egg Yolk Lipids In Relation To Dietary Fats. Journal Of The Science Of Food And Agriculture 13(1):300

Dietary Fat, Egg Yolk, Lipid, Fatty Acid

Slosberg, H.M., H.L. Hanson, G.E. Stewart and B. Lowe. 1948. Factors influencing the effects of heat treatment on the leavening power of egg white. Poultry Sci. 27:294-301.

Smolelis, A.N. and S.E. Hartsell. 1951. Occurrence of lysozyme in bird egg albumins. Proc. Soc. Exptl. Biol. Med. 76:455.

Snider, D. W.; Cotterill, O. J. 1972. Hydrogen Peroxide Oxidation And Coagulation Of White. Journal Of Food Science 37:558

Egg White, Coagulation, Hydrogen Peroxide, Oxidation

Snyder, E. G. 1953. New Enzymes Open New Doors. Food Engineering 25(6):89

Gluconase, Dried Egg White, Catalase, Dried Egg Yolk, Frozen Egg, Maillard Reaction, Fruit, Browning, Vegetable, Browning, Glucose Oxidase, Beer

Solowey, M.; Watson, A. J. 1951. The Presence Of Enterococci In Spray-Dried Whole Egg Powder. Food Research 16:187

Spray Dried Whole Egg, Spray Dried Whole Egg Powder, Enterococci

Sommer, H. H. 1927. What Factors Affect Whip?. Ice Cream Trade Journal 23(8):64

Ice Cream Fat, Ice Cream Serum Solid, Ice Cream Whipping, Ice Cream Gelatin, Ice Cream Egg Solid

Spells, K. E. 1960. The Thermal Conductivities Of Some Biological Fluids. Physiology In Medicine And Biology 5(2):139

Thermal Conductivity, Blood, Rat, Beef, Cow, Egg White, Skim Milk, Cream, Egg Yolk, Cod Liver Oil, Paraffin, Carbon Tetrachloride, Ethyl Alcohol, Water , Glycerine, Aniline, Liver, Kidney, Fat

St. John, J. L. 1931. Watery Whites Do Not Lessen Egg Value. Food Engineering 3:342

Egg White, Poached Egg, Egg White Foam, Egg Storage

St. John, J. L. 1936. What Is A ''Watery'' Egg. Poultry Science 15:79

Watery Egg, Egg White, Egg White Moisture

St. John, J.L. and I.H. Flor. 1930. A study of whipping and coagulation of eggs of varying quality. Poultry Science 10:71.

Whipping volume, beating time, temperature, coagulation and egg white volume were evaluated on eggs of varying quality.

Egg White Volume, Egg Beating Time, Egg Whipping Volume, Egg Temperature Coagulation

Stadelman, W.J. and O.J. Cotterill. 1986. Egg science and technology. 3rd edition. AVI Publishing company, Westport Connecticut.

Stadelman, W.J. and A.R. Rhorer. 1984. Quality improvement of hard cooked eggs. Poultry Science 63: 949-953.

Seideman, W.E. and O.J. Cotterill. 1967. Ion-exchange chromatography of egg yolk. 2. Heating, freezing and spray drying. Poultry Science 48: 894.

Stadelman, W. J.; Baum, E. L.; Darroch, J. G.; Walkup, H. G. 1954. A Comparison Of Quality In Eggs Marketed With And Without Refrigeration. Food Technology 8(11):488

Egg Storage, Haugh Unit

Stamberg, O. E.; Petersen, C. F. 1946. Riboflavin And Thiamin Loss In Cooking Eggs. Journal Of The American Dietetic Association 22:315

Egg Riboflavin, Egg Thiamin, Poached Egg, Scrambled Egg, Fried Egg, Boiling, Egg

Stateler, E. S. 1945. Cooperative Research Solves Army Egg-Drying Problems. Food Industries 17(1):99

Dried Egg, Egg Bacteria, Egg Yolk Bacteria, Egg White Bacteria, Egg Cleaning

Steinhauer, J. E.; Dawson, L. E. 1969. Quantitative Determination Of Formic, Acetic, Propionic And Butyric Acids In Frozen Whole Eggs By Gas-Liquid Chromatography. Journal Of Food Science 34:359

Frozen Whole Egg, Egg Formic Acid, Egg Acetic Acid, Egg Propionic Acid, Egg Butyric Acid, Gas Liquid Chromatography

Steinhauer, J. E.; Dawson, L. E. 1969. Quantitative Dtermination Of Lactic And Succinic Acids In Frozen Whole Eggs By Gas-Liquid Chromatography. Journal Of Food Science 34:37

Frozen Whole Egg, Egg Lactic Acid, Egg Succinic Acid, Gas Liquid Chromatography

Steinhauer, J. E.; Dawson, L. E.; Mallmann, W. L.; Wilkinson, R. J. 1967. Microbial Counts And Certain Organic Acids In Liquid And Frozen Whole Eggs. Food Technology 21(4):161(647)

Frozen Egg, Tryptone Glucose Extract Agar, Psychrophilic Bacteria, Egg Lactic Acid, Egg Succinic Acid, Egg Acetic Acid, Egg Formic Acid, Egg Microorganism

Stewart, G. F.; Best, L. R.; Lowe, B. 1943. A Study Of Some Factors Affecting The Storage Changes In Spray-Dried Egg Products. Proceedings. Institute Of Food Technologists. St. Louis, June 2, 3, And 4, 1943. The Garrard Press, Champaign, Illinois. P. 77-89.

Spray Dried Egg Storage, Scrambled Egg, Spray Dried Egg Solubility Index, Spray Dried Fluorescence Test, Spray Dried Glucose, Spray Dried Ph, Scrambled Egg Aroma, Scrambled Egg Flavor

Stitt, F.; Kennedy, E. K. 1945. Specific Heats Of Dehydrated Vegetables And Egg Powder. Food Research 10:426

Specific Heat, Heat Capacity, Temperature Coefficient, Egg, Vegetable, Calorimeter

Stokes, J. L.; Osborne, W. W. 1956. Effect Of The Egg Shell Membrane On Bacteria. Food Research 21:264

Egg Membrane, Egg Bacteria

Stokes, J. L.; Osborne, W. W.; Bayne, H. G. 1956. Penetration And Growth Of Salmonella In Shell Eggs. Food Research 21:510

Egg Salmonella

Stritar, J., G.M. Dack, and F.G. Jungewaelter. 19 . The control of staphylococci in custard-filled puffs and eclairs. Food Research :237.

Stuart, L. S.; Goresline, H. E.; Smart, H. F.; Dawson, V. T. 1945. Effect Of Storage Temperature On Bacteria In Egg Powder. Food Industries 17(10):100

p> Stuart, L. S.; Goresline, H. E.; Smart, H. F.; Dawson, V. T. 1945. Quality Of Egg Powder Affects Rate Of Change In Solubility. Food Industries 17(2):98

Egg Powder, Storage, Spray Dried Egg, Egg Bacteria

Egg Powder, Solubility, Solubility Index, Spray Dried Egg, Candled Quality

Stuart, L.S., E. Grewe and E.E. Dicks. 1942. Solubility of spray-dried whole egg powder. U.S. Egg and Poultry Magazine 48: 498-503, 524-526.

Sugihara, T.F., K. Ijichi, and L. Kline. 1966. Heat pasteurization of liquid whole egg. Food Technology 20: 1076.

Sugihara, T. F.; Ijichi, K.; Kline, L. 1966. Heat Pasteurization Of Liquid Whole Egg. Food Technology 20(8):100

Egg Pasteurization

Swartz, V. 1938. Two further simple objective tests for judging cake quality. Cereal Chemistry 15: 249-250.

Taylor, T.G. 1970March. How an eggshell is made. Scientific American 222: 88-95.

Thielen, T.F., D.R. McComber, D.F. Cox. 1993July. Effect of alternative sweeteners on egg-thickened mixtures. Journal American Dietetic Association 93(7):L 814-815.

Thistle, M.W., V.H. White, M. Reid, and A.H. Woodcock. 1944. Dried whole egg powder. XIV. Effects of low temperature, low moisture content, carbon dioxide pack, and copper contamination on keeping quality. Can. J. Research 22F: 80-86.

Thomas, E.L. and S.T. Coulter. 1970. Prepared milk and egg custard with freeze-thaw stability. J. Dairy Sci. 53:1520.

This experiment determined the optimum preparation conditions to produce a milk and egg custard that would be acceptable after freezing.

Egg, Milk, Custard, Freeze-Thaw Stability

Thomas, W. and M.I. Bailey. 1933. Gelation of frozen egg magma. Ind. Eng. Chem. 25:669.

Thompson, R. R. 1961. Species Identification By Starch Gel Zone Electrophoresis Of Protein Extracts. Ii. Meats And Eggs. Journal Of The Association Of Official Analytical Chemists 44:787

Meat Protein, Egg Protein

Tittsler, R. P. 1929. The Sterilization Of Eggs Infected With Salmonella Pullorum Poultry Science 9(2):107

Egg Sterilization, Salmonella Pullorum

Titus, H. W.; Byerly, T. C.; Ellis, N. R. 1933. Effect Of Diet On Egg Composition. I. Partial Chemical Analyses Of Eggs Produced By Pullets On Different Diets. Journal Of Nutrition 6:127

Egg, Dietary Egg, Diet

Titus, H. W.; Fritz, J. C.; Kauffman, W. R. 1938. Some Observations On Egg-Yolk Color. Poultry Science 17:38

Egg Yolk Color, Chicken Diet

Tomhave, A. E.; Mumford, C. W. 1933. The Effect Of Ground Soybeans On The Cold Storage Quality Of Eggs. Poultry Science 12:37

Egg Storage, Chicken Diet, Soybean, Diet, Egg Grade, Egg Yolk, Color

Toney, J. and D.H. Bergquist. 1983. Functional egg products for the cereal foods industries. Cereal Foods World 28(8): 445.

Torten, J. and H. Eisenberg. 19821. Studies on colloidal properties of whole egg magma. Journal Food Science 47: 1423.

Tracy, P.H. 1936. Certain problems related to the marketing of homogenized milk. The Milk Dealer 25: 30-32.

Tracy, P. H.; Sheuring, J.; Hoskisson, W. A. 1944. Effect Of Various Temperatures Of Storage Upon Chemical And Physical Proper Ties Of Powdered Egg Yolk As Related To Its Use In Ice Cream. Food Research 9:126

Ice Cream, Egg Yolk, Egg Yolk Powder, Egg Yolk, Storage

Trussell, P. C. 1955. Bacterial Spoilage Of Shell Eggs I. Bacteriology Food Technology 9(3):126

Egg Spoilage

Trussell, P. C.; Fulton, C. O.; Cameron, C. J. 1955. Bacterial Spoilage Of Shell Eggs Ii. Incidence Of Spoilage In Eggs From Ninety-Four Farms. Food Technology 9(3):130

Egg Spoilage

Trussell, P. C.; Triggs, R. E.; Greer, B. A. 1955. Bacteria Spoilage Of Shell Eggs Iii. Farm Practices Promoting Spoilage. Food Technology 9(3):134

Egg Spoilage

Tsutsui, T. 1988. Functional properties of heat-treated egg yolk low density lipoprotein. Journal of Food Science 53: 1103.

Tu, C.; Powrie, W. D.; Fennema, O. 1970. Steroids In Egg Yolk. Journal Of Food Science 35:601

Egg Yolk, Steroid

Tung, M. A.; Richards, J. F.; Morrison, B. C.; Watson, E. L. 1970. Rheology Of Fresh, Aged And Gamma-Irradiated Egg White. Journal Of Food Science 35:872

Gamma Radiation, Irradiated Egg White

Tuomy, J. M.; Walker, G. C. 1970. Effect Of Storage Time, Moisture Level And Headspace Oxygen On The Quality Of Dehydrated Egg Mix. Food Technology 24(11):99(1287)

Egg Color, Egg Odor, Egg Flavor, Egg Texture, Egg Moisture, Dried Egg

Turk, D.E. and B.D. Barnett. 1971. Cholesterol content of market eggs. Poultry Science 50:1303.

This experiment determined the cholesterol content of ordinary market eggs and some possible factors for cholesterol variation.

Tyler, C. 1953. Studies On Egg Shells. Ii. A Method For Marking And Counting Pores. Journal Of The Science Of Food And Agriculture 4(6):266

Egg Shell

Tyler, C. 1954. Studies On Egg Shells. Iv.-The Site Of Deposition Of Radioactive Calcium And Phosphorus. Journal Of The Science Of Food And Agriculture 5(7):335

Egg Calcium, Egg Phosphorus

Tyler, C. 1955. Studies On Egg Shells. Vi.-The Distribution Of Pores In Egg Shells. Journal Of The Science Of Food And Agriculture 6(3):170.

Egg Shell Pore

Tyler, C. 1956. Studies On Egg Shells. Vii.-Some Aspects Of Structure As Shown By Plastic Models. Journal Of The Science Of Food And Agriculture 7:483

Egg Shell

Tyler, C. 1958. Studies On Egg Shells. X. A Method For Determining Variations In Characteristics In Different Parts Of The Same Shell. Journal Of The Science Of Food And Agriculture 9:584

Egg Shell

Tyler, C. 1961. Studies On Egg Shells. Xvi. Variations In Shell Thickness Over Different Parts Of The Same Shell. Journal Of The Science Of Food And Agriculture 12:459

Egg Shell

Tyler, C. 1961. Studies On Egg Shells. Xvii. Variations In Membrane Thickness And In True Shell Nitrogen Over Different Parts Of The Same Shell. Journal Of The Science Of Food And Agriculture 12:470

Egg Shell

Tyler, C.; Geake, F. H. 1953. Studies On Egg Shells. I.-The Determination Of Membrane, Pore And Matrix-Protein. Journal Of The Science Of Food And Agriculture 4:261

Egg Shell, Protein

Tyler, C.; Geake, F. H. 1953. Studies On Egg Shells. Iii. Some Physical And Chemical Characteristics Of The Egg Shells Of Domestic Hens. Journal Of The Science Of Food And Agriculture 4:587

Egg Shell

Tyler, C.; Geake, F. H. 1954. Studies On Egg Shells. V.-Some Physical And Chemical Characteristics Of The Egg Shells Of Five Different Types Of Pheasant. Journal Of The Science Of Food And Agriculture 5:612

Pheasant Egg, Egg Shape Index, Citric Acid, Protein, Phosphorus, Magnesium

Tyler, C.; Geake, F. H. 1960. Studies On Egg Shells. Xiii. Influence Of Individuality, Breed, Season And Age On Certain Characteristics Of Egg Shells. Journal Of The Science Of Food And Agriculture 11:535

Egg Shell

Tyler, C.; Geake, F. H. 1961. Studies On Egg Shells. Xiv. Variations In Egg Weight, Shell Thickness And Membrane Thickness Between Eggs Within A Clutch. Journal Of The Science Of Food And Agriculture 12:273

Egg Shell

Tyler, C.; Geake, F. H. 1961. Studies On Egg Shells. Xv. Critical Appraisal Of Various Methods Of Assessing Shell Thickness. Journal Of The Science Of Food And Agriculture 12:281

Egg Shell

Tyler, C.; Simkiss, K. 1958. Studies On Egg Shells. Viii. The Determination Of Membrane, Pore- And Matrix- Protein- A Reassessment. Journal Of The Science Of Food And Agriculture 9:375

Egg Shell

Tyler, C.; Simkiss, K. 1959. Studies On Egg Shells. Xi. Some Abnormalities. Journal Of The Science Of Food And Agriculture 10:362

Egg Shell

Tyler; Geake, F. H. 1958. Studies On Egg Shells. Ix. The Influence Of Individuality, Breed And Season On Certain Characteristics Of Egg Shells From Pullets. Journal Of The Science Of Food And Agriculture 9:473

Egg Shell

Unknown. 1920. Egg Substitutes. Journal Of Home Economics 12:77

Egg Substitute, Cake

Upp, C. W. 1928. Egg White, Day Old Chick Weight And Rate Of Growth In Comb Rhode Island Chicks. Poultry Science 7:151

Egg Weight

Vadehra, D. V.; Baker, R. C.; Naylor, H. B. 1970. Infection Routes Of Bacteria Into Chicken Eggs. Journal Of Food Science 35:61

Egg Bacteria

Vadehra, D. V.; Baker, R. C.; Naylor, H. B. 1970. Role Of Cuticle In Spoilage Of Chicken Eggs. Journal Of Food Science 35:5

Egg Spoilage, Egg Cuticle

Vadehra, D.V. and K.R. Nath. 1973. Eggs as a source of protein. CRC Crit. Rev. Food Technol. 4:193. .

This article discusses the composition of eggs, especially the protein content. Also discussed are many functional properties of albumen and yolk.

Vail, G. E. 1959. The Home Economist's Contribution To Food Research. Journal Of Home Economics 51:445

Research, Meat Research, Egg Research, Fat Research, Vegetable Research

Van Syckle, C. 1956. Use And Purchase Of Eggs Among City Families. Journal Of Home Economics 48:276

Egg Purchasing, Egg Use, Egg Grade

Van Zante, H. J. 1966. Determination Of Cooking Power Distribution In Electronic Ranges. Journal Of Home Economics 58(4):292.

Microwave Cooking, Electronic Range, Cooking Power Distribution, Egg White, Coagulation

Vincent, R.; Powrie, W. D.; Fennema, O. 1966. Surface Activity Of Yolk, Plasma And Dispersions Of Yolk Fractions. Journal Of Food Science 31:643

Egg Yolk, Surface Activity

Voisey, P.W. and R.M. G. Hamilton. 1977. Sourse of error in egg specific gravity measurements by the flotation method. Poultry Science 56:1457. .

Experiments were conducted to examine the sources of error in the measurement of egg specific gravity by flotation in saline solution.

Wang, A.C., K. Funk, and M.E. Zabik. 1974. Effect of sucrose on the quality characteristics of baked custards. Poultry Science 53:807-813.

Baking time, pH, color, shear press, drainage and sensory scores were evaluated on five sucrose variations of baked custards.

Wakamatu, T., Y. Sato, and Y. Saito. 1983. On sodium chloride action in the gelation process of low density lipoprotein (LDL) from hen egg yolk. J. Food Sci. 48:507-516.

Wang, A.C., K. Funk, and M.E. Zabik. 1974. Effect of sucrose on the quality characteristics of baked custards. Poultry Science 53: 807-813.

Warren, M.W., D.K. Larick and H.R. Balls, Jr. 1995. volatiles and sensory characteristics of cooked egg yolk, white and their combinations. Journal Food Science 60: 79. Watts, B.M. and C. Elliott. 1941. Utilization of dried egg whites in bakery products. Cereal Chemistry 18:1.

Three types of dried egg whites were compared to fresh in meringues, butter cakes, angel cakes, popovers and cream puff shells. Baking quality was evaluated.

Dried Egg White, Egg White Ph, Egg White Consistency, Egg White Turbidity, Foam Volume, Foam Formation, Foam Stability, Fermented Egg White, Frosting, Cream Puff, Popover, Egg Yolk

Watts, J. H.; Allen, C. H.; Booker, L. K. 1960. Biologic Availability Of Essential Amino Acids To Human Subjects. Iii. Whole Egg And Beef Muscle. Journal Of The American Dietetic Association 36:42

Whole Egg Biological Availability, Beef BiologicalAvailability, Essential Amino Acid

Wellman, M. T. 1919. Recent Advances In Our Knowledge Of Food Selection And Preparation. Journal Of Home Economics 11:288

Canned Fish, Milk, Egg Substitute, Cakemaking, Fat, Baking Powder, Jelly Making

Wertheim, R.A.P. 1964. Flow properties of fresh and defrosted whole egg. Food Processing & Marketing 8: 476.

West, D. B. 1950. Correct Procedure For Mixing An Angel Food Batter - Problems In Baking. Bakers Digest 24(June):59

Egg White, Meringue

Winter, A.R. 1952. Production of pasteurized frozen egg products. Food Technology 6:414. .

Optimum pasteurization conditions to dstroy pathological bacteria but maintain adequate functional properties of frozen whole eggs, whites and yolks were investigated.

Wolfe, N.J., and M.E. Zabik. 1968. Baked custards prepared from eggs with corn syrup solids. Food Technology 22: 1470-1476.

Wolfe, N.J. and M.E. Zabik. 1968. Comparison of frozen, foam-spray-dried, freeze-dried, and spray-dried eggs. 3. Baked custards prepared from eggs with added corn syrup solids. Food Technol. 22:1470-1476.

Woodcock, A.H. and M. Reid. 1943. Dried whole egg powder. IX. Effect of drying conditions on quality. Can. J. Research 21D: 389-393.

Woodward, S.A. and O.J. Cotterill. 1985. Preparation of cooked egg white, egg yolk, and whole egg gels for scanning electron microscopy. Journal of Food Science 50: 1624.

Abstract Cooked egg white, egg yolk, and whole egg gels, fixed with glutaladehyde or unfixed, were frozen at -35C or at -95C and freeze-dried. Alternatively, unforzen gels fixed with glutaldehyde, osmium-thiocarbohydrazide-osmium, or osmium-tannic acid=uranyl acetate were dehydrated in ethanol and critical point-dried from carbon dioxide. Egg yolk and whole egg gels were defatted. Freeze-dried and critical point-dried gels were examined by scanning electron microscopy. Freezing and freeze-drying introduced artifacts due to ice crystal damage, with gel white gels distorted, most and egg yolk gels distorted least. Gels fixed only by glutaldehyde shrank by 50% during critical point drying. Further fixation by osmium tetroxide and uranyl acetate stabilized gels against shrinkage. Removal of fat from egg yolk and whole egg was essential for observation of protein matrices.

Woodward, S.A. 1985July. Increasing egg utilization. Poultry Tribune 91(7): 33.

Woodward, S.A. and O.J. Cotterill. `987. Texture profile analysis, expressed serum, and microstructure of heat-formed egg yolk gels. Journal of Food Science 52: 68.

Abstract Egg yolk gels were formed by heating previously stirred egg yolk, having various pHs, protein concentrations, and NaCl levels, at various times and temperatures. Texture profeils were obtained by an Instron double-compression test, and serum was expressed from frozen-thawed gels. Microstructures of selected gels were observed by scanning electron microscopy. Gel hardness gennerally increased with increasing pH, protein or salt concentration, temperature, and length of heating time. The amount of serum expressed from gels decreased as gel hardness increased. Cohesiveness and springiness of gels increased with time and temperature. Gel microstructure consisted of spheres (4-50 um) and granules (0.3-1.0 um) dispersed in a continuous matrix. Spheres were physically disrupted by dilution and by addition of salt.

Xu, J., M. Shimoyamada, K. Watanabe. 1997. Gelation of egg white proteins as affected by combined heating and freezing. Journal of Food Science 62: 963.

Yang, S.-S. and O.J. Cotterill. 1989. Physical and functional properties of 10% salted egg yolk in mayonnaise. Journal Food Science 54: 210.

Yannakopoula>
. 1986. Quality characteristics of quail eggs. British Poultry Science. 27:171-176.

Yokoyama, H., R.C. Peralta, T. Horikoshi, J. Hiraoka, Y. Ikemori, M. Kurold, and Y. Kodama. 1993. A two-step procedure for puricification of hen egg yolk immunoglobulin G: Utilization of hydroxypropylmethylcellulose phthalate and synthetic affinity ligand gel (AVID AL) Poultry Science 72: 275-281.

York, L.R. and L.E. Dawson. 1973. Shelf life of pasteurized liquid whole egg. Poultry Science 52: 1657.

Young, L.L. and F.A. Gardner. 1972. Preparation of egg white ovomucin by gel filtration. Journal Food Science 37:8. .

This article describes a gel filtration technique to prepare egg white ovomucin. Pretoin, lysozyme, sialic acid and amino acid content of the ovomucin are included.

Yuno-Ohta, N., H. Toryu, T. Higasa, H. Maeda, M. Okada and H. Ohta. 1996. Gelation properties of ovalbumin as afffected by fatty acid salts. Journal Food Science 61: 906.

Zabik, M.E., and J.E. Figa. 1968. Comparison of frozen, foam-spray-dried, freeze-dried, and spray-dried eggs. i. Gels prepared with milk and whole eggs containing corn syrup solids. Food Technol. 22:1169-1175.

Zabik, M.E. and S.L. Brown. 1969. Comparison of frozen, foam-spray-dried, freeze-dried, and spray-dried eggs. 4. Foaming ability of whole eggs and yolks with corn sirup solids and albumen. Food Technology 23:262. .

Foaming ability of foam-spray-, freeze-, or spray-dried and frozen whole egg, yolk and albumen was investigated by comparing foam specific gravity and drainage.

Ziegler, G.R. and S.S. H. Rizvi. 1989. Determination of cross-link density in egg white gels from stress relaxation data. Journal of Food Science 54: 218.

Updated: Tuesday, January 16, 2007.

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