Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks

Xu, Xiaoli; Li, Zhe; Tang, Qinyue; Chen, Bao; Jin, Haobo; Yang, Yaqin; Shu, Dewei; Cai, Zhaoxia; Sheng, Long

doi:10.1016/j.foodchem.2023.137681

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2024

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Cited by 3 publications

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Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes

Ma,

Qing,

Zang

et al. 2024

Poultry Science

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Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes

Ma,

Qing,

Zang

et al. 2024

Poultry Science

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Formation mechanism and inhibition methods of frozen egg yolk gelation: A review

Zhang,

2024

Trends in Food Science & Technology

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Backyard vs. barn eggs: differentiation and prediction models for two growing systems of hens based on isotopic, elemental, and fatty acid profiles of egg yolk

CRISTEA,

COVACIU,

FEHER

et al. 2024

Preprint

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Establishing the provenance of eggs from backyard growing system of hens can be challenging, in the context of high-value commercial products (the price of an egg from backyard chicken rearing system is double comparing with one from barn rearing regime). In this study, 90 egg yolk samples were investigated from isotopic, elemental and fatty acids profiles point of view. To identify the egg production system (backyard versus barn), three pattern recognition techniques were applied: linear discriminant analysis (LDA), k-nearest neighbor (k-NN) and multilayer perceptron artificial neural networks (MLP-ANN). LDA revealed a perfect separation for initial classification, while a percentage of 98.9% in cross-validation procedure was reached. From k-NN analysis, the overall classification rate was 98.4% for training set and 85.7% for testing set. After running the MLP-ANN, an overall percent of 100% for training set was obtained, while for the testing step decreased up to 92.3%, two samples being misclassified.

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Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks

Cited by 3 publications

References 40 publications

Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes

Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes

Formation mechanism and inhibition methods of frozen egg yolk gelation: A review

Backyard vs. barn eggs: differentiation and prediction models for two growing systems of hens based on isotopic, elemental, and fatty acid profiles of egg yolk

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