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 10/08/2026
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 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...
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 ...
In this study, delipidated egg yolk proteins were used for the first time to prepare nanoparticles by the self-assembling method at pH 8.0, then treated with UV-C as a crosslinking agent, and their st...
The soft-grainy microstructure of cooked egg yolk is the result of a series of out-of-equilibrium processes of its protein-lipid contents; however, it is unclear how egg yolk constituents contribute t...
Although protein-polysaccharide complexes with different phase behaviors all show potential for stabilizing high internal phase Pickering emulsions (HIPPEs), it is not clarified which aggregation stat...
The yolk shell is widely used in optoelectronic devices due to its excellent optical properties. Compared to single metal nanostructures, yolk shells have more controllable degrees of freedom, which m...
The gel structure of boiled, shelled egg yolk is formed by the accumulation of yolk spheres, which are rich in lipids and proteins, and investigating the properties of the lipid-protein complex gel st...
In this study, egg yolk selenium peptides (Se-EYP) were prepared using double-enzyme hydrolysis combined with a shearing pretreatment. The properties of the selenopeptides formed were then characteriz...