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| Campos,Célia Maria Teixeira de; Hamad,Antônio José Simões; Block,Jane Mara; Padilha,José Carlos Fiad; Ogliari,Paulo José; Barreira-Arellano,Daniel; Moreira,Rosana Nogueira Cavalcanti. |
| Fatty acids omega--3 and omega--6 composition and specially DHA were determined in freeze-dried chicken embryo eggs with pre-determined incubation periods. Fertile and embryo eggs presented palmitic (23.18 + 0.54%), stearic (7.70 + 0.28%), palmitoleic (3.00 + 0.19%), oleic (36.28 + 0.58%), linoleic (22.18 + 0.34%), linolenic (1.08 + 0.04%), arachidonic (2.04 + 0.03%), docosahexaenoic (0.91 + 0.03%), total omega-3 acids (2.26 + 0.10%) and total omega-6 acids (24.62 + 0.33%). There were no significant differences in total contents of omega-3 fatty acids (p=0.1226) between freeze-dried chicken embryo eggs with different incubation periods (3, 5, 7, 9, and 11 days) and fertile freeze-dried chicken eggs (day 0). However, there were significant differences in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken embryo eggs; Fatty acids omega-3 and omega-6; DHA. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200009 |
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| Campos,Célia Maria Teixeira de; Hamad,Antônio José Simões; Amante,Edna Regina; Thapon,Jean-Louis; Nau,Françoise; Guerin-Dubiard,Catherine. |
| This article presents the protein profile in freeze-dried chicken embryo eggs with different development periods (0, 3, 5, 7, 9, 11 days). The protein profile was determined through HPLC-reverse phase, electrophoresis SDS-PAGE and IFE-electrophoresis. Protein profile of these eggs changes according to the period of development and the change is more evident after the 5th day, where there was an increase in ovalbumin, ovotransferrin, apoLDL, apoHDL and lysozyme concentration, and a decrease in ovomucin and ovostatin concentration. The hypothesis that the change in the protein profile is due to protein biosynthesis and disintegration that happens during incubation process is discussed. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Embryo eggs; Protein profile. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-95962003000700001 |
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| Murakami,Fabio Seigi; Rodrigues,Patrik Oening; Campos,Célia Maria Teixeira de; Silva,Marcos Antônio Segatto. |
| Calcium carbonate, a pharmaceutical excipient, is widely used as diluent in solid dosage forms. It is also used as a base for medicinal and dental preparations, a buffering and dissolution aid for dispersible tablets, a food additive and a calcium supplement. Egg shells are a rich source of mineral salts, mainly calcium carbonate, which corresponds to about 94% of the shell. Layer farms produce large amounts of shells, whose final disposal poses a challenge from the environmental standpoint. This work was designed to evaluate the physicochemical and thermal properties of calcium carbonate obtained from egg shells. The findings indicated that calcium carbonate from egg shells can be used as an alternative pharmaceutical excipient. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Thermal analysis; X-ray powder diffraction; Egg shells; Calcium carbonate. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300035 |
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