Replacing eggs without influencing pound cakes’ texture, appearance, and taste is challenging. Ovalbumin, the major protein in egg white, contributes to the structures of cakes by providing SH Groups that form a firm gel during baking. However,...
The present study aimed to valorise the harbour crab (Liocarcinus depurator), a common bycatch species, by evaluating its protein as an egg yolk substitute in a mayonnaise-type sauce. The harbour crab was firstly characterised for its physicochemical...
Recently, the demand of consumers for plant-based foods to replace meat, egg, and dairy products by mimicking their structure with alternatives in many food applications has grown significantly. This tendency is driven by many reasons mainly comprise...
Chia seeds have emerged as a promising natural substitute for eggs in various baked products due to their unique gelling properties and ability to bind ingredients. Their gelling abilities closely mimic the moisture-retention functions of eggs in bak...
This study developed and evaluated plant-based mayonnaise formulations in which egg yolk was replaced with aquafaba (15–25%) and stabilized with gum tragacanth (0.3–1.0%). Formulations were prepared using canola oil and stored at 4 °C...
Aquafaba (AQ), a viscous by-product solution produced during cooking chickpea or other legumes in water, is increasingly being used as an egg replacement due to its ability to form foams and emulsions. The objectives of our work were to select a chic...
In recent years, besides the consumption of fresh sea urchin specimens, the demand of minimally-processed roe has grown considerably. This product has made frequent consumption in restaurants possible and frauds are becoming widespread with the parti...
Eggs are linked to some health-related problems, for example, allergy, and religious restrictions, thus the food manufacturer is challenged to find egg replacements and include the physicochemical properties of egg in food. In this study, enzymatic h...
Concerns regarding sustainability have prompted the search of value in the by-products of food manufacturing. Such is the case of the cooking water (CW) of chickpeas, which has shown its potential as a vegan egg white replacement. This study aimed to...
Two types of patties were prepared: control and with chia seeds gel instead of beaten egg. The patties were cooked in the steam-convection oven, vacuum packed and stored at 4 °C. The pork patties with chia addition were characterized by similar water...
This study examined the effects of replacing corn with an aged brown rice (ABR)–wheat mixture (ABR: wheat = 85%:15%) on laying performance, egg quality, yolk fatty acid profile, economic benefits, serum biochemistry, and nutrient digestibility...
Spirulina platensisis (SP) is a blue-green microalgae with a high value for animal and poultry nutrition. The study employed 250 40-week-old, HY-Line W-36 commercial laying hens. The layers received one of five experimental diet substitutes in five g...
The Japanese quail (Coturnix japonica) is farmed for its eggs and meat across the globe. A series of experiments were conducted to evaluate the effect of the permanent or intermittent use of different levels of BC (bovine colostrum) on the egg perfor...
A plant-based diet has become more popular as a pathway to transition to more sustainable diets and personal health improvement in recent years. Hence, vegan mayonnaise can be proposed as an egg-free, allergy friendly vegan substitute for full-fat co...
Recent concerns on health and sustainability have prompted the use of legumes as a source of plant-based proteins, resulting in the application of their cooking water as a substitute for egg whites. In this study, the cooking water of yellow soybeans...
The substitution of animal-based foods (meat, eggs, and milk) with plant-based products can increase the global food supply. Recently, pulse cooking water (a.k.a. aquafaba) was described as a cost-effective alternative to the egg in gluten-free, vega...
Canning or boiling pulse seeds in water produces a by-product solution, called “aquafaba”, that can be used as a plant-based emulsifier. One of the major problems facing the commercialization of aquafaba is inconsistency in quality and functionality....
The study was conducted to investigate the effects of replacing antibiotic growth promoters (AGPs) with an egg immunoglobulin (IgY) combined with phytomolecules (PM) on the growth rate, serum immunity, and intestinal health of weaned pigs challenged...
The study aimed to determine the effect of replacing 75% of inorganic calcium, iron, zinc, and copper salts with organic forms (glycine chelates of these elements) with or without the addition of l-carnitine on some reproductive traits and the blood...
Identifying alternative feedstuffs to replace conventional nutrient sources in poultry diets is crucial to supplying the growing demand for animal feed. A 17-week-long feeding experiment with three diets, including 0% (control), 10%, and 18% full-fat...
Modifying hen fodder is a common way of changing eggs composition today. However, there is no information on the effect of the source of protein in the fodder replacement on egg allergenicity. This research aimed to detect potential differences in th...
In recent years, the interest in lupin seeds as a source of protein in poultry nutrition has increased. The aim of this study was to assess the quality of table eggs produced by hens that were fed diets containing pea seeds and various levels of narr...
The limited availability of alternative foods to replace natural prey hinders cost-effective mass production of ladybird beetles for augmentative biological control. We compared the effects of powdered vs. whole Artemia franciscana (A. franciscana)...
The effect of supplementing organic trace minerals (OTM), in the form of mineral proteinates (Bioplex® Cu, Fe, Mn, and Zn, Alltech Inc., Nicholasville, KY, USA), in the diets of laying hens was examined using Comprehensive Meta-Analysis (CMA) sta...
As demand for plant-based bakery products rises, suitable egg substitutes are needed to preserve product quality. This study evaluated the functional, nutritional, and sensory effects of plant-based egg substitutes in vegan muffins, focusing on textu...
The research investigates the possibilities of enriching eggs with n-3 polyunsaturated fatty acids, selenium, vitamin E, and lutein. The research was carried out on 100 TETRA SL laying hens divided into two groups (C and E). Hens in treatment C (cont...
This study designed a radio-frequency identification (RFID)-based Internet of Things (IoT) platform to create the core of a smart nest box. At the sensing level, we have deployed RFID-based sensors and egg detection sensors. A low-frequency RFID read...
Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alterna...
Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of ca...
Anthelmintics are frequently administered to animals to limit fecal egg elimination, so that wild animals in captive breeding programs are treated to maintain a proper health condition. This is effective from a health management perspective, but on t...
Dietary egg lysozyme has beneficial roles in the growth performance and health conditions of animals. The study was performed using 90 multicolored rabbits in three groups (each replicate with thirty rabbits). In the control group, rabbits were fed a...
(1) Background: Given the problems currently posed by the use of soybean meal in poultry feeding, its replacement with black soldier fly (BSF) meal may be a suitable strategy. Therefore, this study evaluated the effect of this dietary replacement on...
Since it is difficult to accurately identify the fertilization and infertility status of multiple duck eggs on an incubation tray, and due to the lack of easy-to-deploy detection models, a novel lightweight detection architecture (LDA) based on the Y...
Feeding on mixed, alternating, or changing diets often favor insect development. With the aim to optimize mass rearing and use for the biological control of insect pests, we investigated the effects of various combinations of high-quality (the green...
Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components...
Background/Objectives: Eggs, a nutritious and affordable food, are not widely consumed by adolescents, who show many nutrient inadequacies. Modeling dietary substitutions with eggs and their costs can provide dietary insights while considering econom...
The egg has natural barriers that prevent microbiological contamination and promote food safety. The use of non-destructive methods to obtain morphometric measurements of chicken eggs has the potential to replace traditional invasive techniques, offe...
Current ecological and environmental concerns have led to a rapid increase in social interest in research and innovation in the field of sustainable plastics, which directly affects foamed plastic products. In this study, we present our contribution...
Polylactic acid (PLA) is known to be one of the most extensively used biodegradable thermoplastic polyesters, with the potential to replace conventional petroleum-based packaging materials; however, the low flexibility of films prepared using PLA has...
The objective of this study was to evaluate whether there are negative effects of the partial replacement of white corn with rye along with xylanase supplementation on overall bone quality, eggshell mineralization, and mechanical strength in laying h...
Given the significant environmental consequences of current poultry feed practices and the heavy dependence of the European Union on imported soybeans, studying alternatives is crucial. This study evaluated the potential benefits of using locally sou...
In South Asian countries, the lucrative production of peaches has been seriously threatened by an assortment of biotic stresses especially nematodes. This situation compromises the achievement of sustainable development goals (SDGs) related to food s...
This study attempted to evaluate the ovicidal activity of single-component formulations and combination formulations of lemongrass and star anise essential oils (EOs) and their main constituents against housefly eggs. The efficacies of the combinatio...
In recent years, extensive efforts have been made to develop clean energy technologies to replace fossil fuels to assist the struggle against climate change. One approach is to exploit the ability of bacteria and photosynthetic organisms to conduct e...
Camelina sativa (CS) is an emerging sustainable oilseed crop with interesting feed application potentialities. The research assessed the potentiality of Camelina sativa (CS) in the diet for free-range laying hens, aiming at reaching a nutritional cla...
Lupine seeds are a valuable nutritive source for animal feeding, but for poultry nutrition, the content in crude fiber and non-starch polysaccharides (NSP) have an antinutritional factor. The aim of this research was to highlight the effect of partia...
The sterility of eggs and nymphs from gamma-irradiated male Halyomorpha halys was investigated to determine the potential for the sterile insect technique (SIT). Males irradiated at 0, 16, 24 and 32 Gy were placed with untreated virgin females, and e...
Mycotoxins are toxic compounds produced by certain fungi, whose health effects may be significant when they contaminate fresh eggs. Conventional methods of mycotoxin analysis, while accurate, are labor-intensive, time-consuming, and impractical for l...
The queen, as the reproductive core of a honeybee colony, has declining reproductive capacity with age, making it necessary to rear new queens to replace older ones. Traditional artificial queen-rearing methods face challenges, such as difficulties i...
Black soldier fly (Hermetia illucens) larvae meal (HILM) is a promising alternative to soybean meal (SBM). However, little information is available on the effect of microwave-dried HILM as a dietary protein source in the diets of laying hens. We stud...
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