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Comparative analysis of lipids from hen and quail yolks

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dc.contributor.author MIJA, Nina
dc.contributor.author SIMAC, Valentina
dc.contributor.author VLAS, Stela
dc.date.accessioned 2019-07-19T12:26:08Z
dc.date.available 2019-07-19T12:26:08Z
dc.date.issued 2018
dc.identifier.citation MIJA, Nina, SIMAC, Valentina, VLAS, Stela. Comparative analysis of lipids from hen and quail yolks. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 93-97. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/3677
dc.description.abstract Structural lipid compounds of hen and quail egg yolks were extracted by solvent extraction procedure according to Folch method. The amount of triglycerides, lecithin and cholesterol which were extracted was to be 18.35, 10.73, 4.66 g/100g yolk for wet hen yolk and 19.93, 7.51, 4.38 g/100g yolk for wet quail yolk. Triglycerides extracted from the yolk look like a solid mass, with substantially white color, non-malleable consistency, that are estimates as 18.35 g/100 g wet hen yolk and 19.93 g/100 g wet quail yolk. Hen egg yolk lecithin has emulsifying qualities more evident than in quail egg yolk lecithin. Lecithin extracted from hen egg yolk formed the milk creaminess structures with high stability, where agglomerations are well fixed and distributed uniformly. en_US
dc.language.iso en en_US
dc.publisher Tehnica–Info en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject egg yolks en_US
dc.subject quail eggs en_US
dc.subject hen eggs en_US
dc.subject lipidomics en_US
dc.subject triglycerides en_US
dc.subject lecithin en_US
dc.subject cholesterol en_US
dc.subject gălbenușe de ou en_US
dc.subject ouă de găină en_US
dc.subject ouă de prepeliță en_US
dc.subject trigliceride en_US
dc.subject lecitina en_US
dc.subject colesterol en_US
dc.title Comparative analysis of lipids from hen and quail yolks en_US
dc.type Article en_US


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