Process for the production of egg yolk with reduced cholesterol

Details Process for the production of egg yolk with reduced cholesterol Process for the production of egg yolk with reduced cholesterol

1993-09-13

1994-08-30

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of whole egg or yolk

426490, 426614, A23J 300, A23L 132

Patent

active

053426339

ABSTRACT:
A process for the production of egg yolk with a reduced cholesterol content, wherein

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Chemical Abstracts vol. 101, p. 256, left hand column, Item No. 2898B.
Data Base WPIL/Derwent AN=87-296033 [42] DW8742.
Data Base WPI/Derwent AN=76-19971X [11] DW7611.
R. W. Burley and H. W. Cook "Isolation and Composition of Avian Egg Yolk Granules and Their Constituent--And--Lipovitellins", Can. J. Biochem. Physiol. vol. 39 (1961) pp. 1295-1307.
D. V. Vadehra, Joan M. Bian and R. W. Burley, "Lipid-Protein Globules of Avian Egg Yolk. Isolation and Properties of Glubules Stable in Concentrated Sodium Chloride Solution", Biochem. J. (1977) 166, 619-624.
R. W. Burley "Studies on the Apoproteins of the Major Lipoprotein of the Yolk of Hen's Eggs. III. Influence of Salt Concentration During Isolation on the Amount and Composition of the Apoproteins", Aust. J. Biol. Sci. 1978 31, 587-92.

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