questionsmedicales.fr
Aliments et boissons
Aliments
Oeufs
Jaune d'œuf
Jaune d'œuf : Questions médicales fréquentes
Diagnostic
2
Qualité des aliments
Oeufs
Analyse alimentaire
Salmonella
Contaminants alimentaires
Sécurité alimentaire
Symptômes
2
Allergies alimentaires
Réactions cutanées
Troubles digestifs
Intolérance alimentaire
Symptômes gastro-intestinaux
Oeufs
Prévention
2
Prévention des allergies
Alimentation infantile
Oeufs
Sécurité alimentaire
Conservation des aliments
Oeufs
Traitements
2
Allergies alimentaires
Antihistaminiques
Évitement alimentaire
Intoxication alimentaire
Hydratation
Symptômes gastro-intestinaux
Complications
2
Choc anaphylactique
Allergies alimentaires
Complications
Intoxication alimentaire
Infections gastro-intestinales
Déshydratation
Facteurs de risque
2
Allergies alimentaires
Antécédents familiaux
Enfants
Intoxication alimentaire
Manipulation des aliments
Conservation des aliments
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Expert en Médecine, Optimisation des Parcours de Soins et Révision Médicale
Validation scientifique effectuée le 16/02/2025
Contenu vérifié selon les dernières recommandations médicales
6 publications dans cette catégorie
Affiliations :
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, China.
5 publications dans cette catégorie
Affiliations :
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, China.
Publications dans "Jaune d'œuf" :
4 publications dans cette catégorie
Affiliations :
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
Publications dans "Jaune d'œuf" :
4 publications dans cette catégorie
Affiliations :
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
Publications dans "Jaune d'œuf" :
4 publications dans cette catégorie
Affiliations :
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
Publications dans "Jaune d'œuf" :
4 publications dans cette catégorie
Affiliations :
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi 415400, China.
Publications dans "Jaune d'œuf" :
4 publications dans cette catégorie
Affiliations :
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi 415400, China.
Publications dans "Jaune d'œuf" :
3 publications dans cette catégorie
Affiliations :
Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China. Electronic address: chendw@gxu.edu.cn.
Publications dans "Jaune d'œuf" :
3 publications dans cette catégorie
Affiliations :
Department of Animal Science, The University of Tennessee, Knoxville, Tennessee 37996, United States.
Publications dans "Jaune d'œuf" :
3 publications dans cette catégorie
Affiliations :
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Publications dans "Jaune d'œuf" :
3 publications dans cette catégorie
Affiliations :
School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China.
Publications dans "Jaune d'œuf" :
3 publications dans cette catégorie
Affiliations :
School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China.
Publications dans "Jaune d'œuf" :
2 publications dans cette catégorie
Affiliations :
Department of Allergy, Miyagi Children's Hospital, 4-3-17 Ochiai, Aoba-ku, Sendai, 989-3126, Japan.
Publications dans "Jaune d'œuf" :
2 publications dans cette catégorie
Affiliations :
Department of Allergy, Miyagi Children's Hospital, 4-3-17 Ochiai, Aoba-ku, Sendai, 989-3126, Japan.
Publications dans "Jaune d'œuf" :
2 publications dans cette catégorie
Affiliations :
Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
Publications dans "Jaune d'œuf" :
2 publications dans cette catégorie
Affiliations :
Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
Publications dans "Jaune d'œuf" :
2 publications dans cette catégorie
Affiliations :
Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
Publications dans "Jaune d'œuf" :
2 publications dans cette catégorie
Affiliations :
Engineering Research Center of Biomass Conversion, Ministry of Education , Nanchang University , Nanchang , Jiangxi 330047 , People's Republic of China.
State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , People's Republic of China.
Publications dans "Jaune d'œuf" :
2 publications dans cette catégorie
Affiliations :
Jiangxi Key Laboratory of Natural Products and Functional Food , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , People's Republic of China.
Publications dans "Jaune d'œuf" :
2 publications dans cette catégorie
Affiliations :
Jiangxi Key Laboratory of Natural Products and Functional Food , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , People's Republic of China.
Publications dans "Jaune d'œuf" :
The models of preserved egg yolk (PEY) and salted egg yolk both treated with or without NaCl were performed to explore the effect of NaCl on the characteristic volatile compounds (VOCs) in PEY. 1-hexa...
The production of egg yolk powder often involves critical processes such as pasteurization and spray drying, however, these thermal processes will inevitably affect the functional properties of egg yo...
During commercial production of liquid egg yolk (LEY), phospholipase A...
Xylitol and NaCl were studied as alternative inhibitors of gelation in frozen egg yolks, considering the current dietary preference for low salt and low sucrose intake. The effects of different ratios...
The aim of this study was to investigate effects of cholesterol removal treatment (CRT) on the flavor, taste, texture, color, and nutritional value of hot gel egg yolk (EY). The off-odor, volatile com...
This paper described an impedimetric immunosensor for detecting Plasmodium falciparum histidine-rich protein 2 (PfHRP2). Antibodies from egg yolk (Ab-PfHRP2, IgY type) were linked covalently to the sc...
The aim of this study was to investigate the effect of ethanol treatment on the properties of egg yolk gels (EYG). The hardness of EYG showed an increasing trend, and the changes in free sulfhydryl gr...
The burgeoning need to study the applications of nanoparticles (NPs) in biomedical and pharmaceutical fields requires an understanding of their interactions with lipid membranes for further in vivo st...
There is currently a growing interest in health-promoting foods. The beneficial effects of food on human health are actively promoted by health professionals and nutritionists. This growing awareness ...
This study investigated the impact of varied pH treatments on the structural, emulsification, and interfacial adsorption properties of egg yolk. The solubility of egg yolk proteins decreased and then ...