Open Access
| Issue |
BIO Web Conf.
Volume 170, 2025
71st International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2024”
|
|
|---|---|---|
| Article Number | 01005 | |
| Number of page(s) | 5 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/202517001005 | |
| Published online | 01 April 2025 | |
- N.J. Temple, A rational definition for functional foods: A perspective. Front Nutr. 29, 9, 957516 (2022). https://doi.org/10.3389/fnut.2022.957516 [Google Scholar]
- A. Visen, S. Visen, A. Sharma and P.K.S. Visen, Nutraceuticals as a natural alternative for preventive and proactive health care, in: Functional Foods and Nutraceuticals in Metabolic and Non-Communicable Diseases, Editor(s): R.B. Singh, S. Watanabe, A. A. Isaza (Academic Press, 2022) [Google Scholar]
- F. Shahidi, Nutraceuticals and functional foods: whole versus processed foods. Trends Food Sci. 20, 376-387 (2009) [Google Scholar]
- N. Sahin, F. Akdemir, C. Orhan, O. Kucuk, A. Hayirli, K. Sahin, Lycopene-enriched quail egg as functional food for humans. Food Res. Int. 41, 3, 295-300 (2008) [Google Scholar]
- S. G. Adabi, A. Fani, N. Ceylan, A. Hajibabaei, N.H. Casey, Enrichment of quail (Coturnix cot. japonica) eggs by omega-3 fatty acids and its nutritional effect on young healthy women, Europ. Poult. Sci. 80 (2016) [Google Scholar]
- W.A. da Silva, A.H.N. Elias, J.A. Aricetti, M.I. Sakamoto, A.E. Murakami, S.T.M. Gomes, J.V. Visentainer, N.E. de Souza, M. Matsushita, Quail egg yolk (Coturnix coturnix japonica) enriched with omega-3 fatty acids. LWT-Food Sci. Technol. 42, 660–663 (2009) https://doi.org/10.1016/j.lwt.2008.08.005 [CrossRef] [Google Scholar]
- R. Göçmen, G. Kanbur, Y. Cufadar, The Use of Different Fat Sources on Performance, Egg Quality and Egg Yolk Fatty Acids Content in Laying Quails. TURJAF, 9,8, 1413–1418 (2021) [Google Scholar]
- V. Razmaitė, A. Šiukščius, R. Leikus, Effects of Dietary Rapeseed (Brassica napus), Hemp (Cannabis sativa) and Camelina (Camelina sativa) Seed Cakes Supplementation on Yolk and Albumen Colour and Nutritional Value of Yolk Lipids in Estonian Quail Eggs. Animals, 12, 3110 (2022) [Google Scholar]
- N. Kassis, S. R. Drake, S. K. Beamer, K. E. Matak, J. Jaczynski, Development of nutraceutical egg products with omega-3-rich oils, LWT-Food Sci. Technol, 43, 777–783 (2010) [CrossRef] [Google Scholar]
- L. Gu, H. Jiao, D. J. McClements, M. Ji, J. Li, C. Chang, S. Dong, Y. Su, Y. Yang, Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction, LWT, 150, 112075 (2021) [CrossRef] [Google Scholar]
- P.W. Harlina, M. Ma, R. Shahzad, I. Khalifa, Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs. Food Sci Anim Resour. 42, 4, 689-711 (2022) https://doi.org/10.5851/kosfa.2022.e30 [Google Scholar]
- Y. Tsurunaga, M. Ishigaki, T. Takahashi, S. Arima, S. Kumagai, Y. Tsujii, S. Koyama, Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels. Int. J. Mol. Sci. 25, 4124 (2024) [Google Scholar]
- S. Dyankova, M. Doneva, A. Solak, D. Miteva, I. Nacheva, K., Loginovska, N. Solakov, Physicochemical studies and electrophoretic profile of freeze-dried quail eggs. In BIO Web of Conference, 102, 01003, EDP Sciences (2024) https://doi.org/10.1051/bioconf/202410201003 [Google Scholar]
- AOAC. Official Methods of Analysis. 20th ed. AOAC International; Rockville, MA, USA: 2016. [Google Scholar]
- V.L. Singleton, A.J. Rossi, Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. Am J Enol Vitic, 16, 144-158 (1965) [Google Scholar]
- C. Nimalaratne, D. Lopes-Lutz, A. Schieber, J. Wu, Free aromatic amino acids in egg yolk show antioxidant properties, Food Chemistry, 129, 1, 155-161 (2011) https://doi.org/10.1016/j.foodchem.2011.04.058. [Google Scholar]
- W. Brand-Williams, M.E. Cuvelier, C. Berset, Use of a free radical method to evaluate antioxidant activity. LWT—Food Sci. Technol., 28, 25–30 (1995) [Google Scholar]
- R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, C. Rice-Evans, Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26, 9-10, 1231-1237 (1999) [Google Scholar]
- M. Gaffney, R. O’Rourke, J. Taylor-Pickard, R. Murphy, A comparative assessment of the fatty acid profiles and antioxidant status of supermarket eggs. J. Appl. Anim. Nutr., 3, e9 (2015) https://doi.org/10.1017/jan.2015.7 [Google Scholar]
- G. O. Oladipo, E.O. Ibukun, BioActivities of Coturnix japonica (quail) egg yolk and albumen against physiological stress. Food sci. nutr. 5, 2, 334–343 (2016) https://doi.org/10.1017/jan.2015.7 [Google Scholar]
- S. Dyankova, M. Pavlova, Comparative analysis of the polyphenol composition and antioxidant activity of aqueous extracts of Bulgarian medicinal plants. JMAB, 26(1), 504-524 (2023) [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.