Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
A Comparative Analysis Of The Nutrient Composition And Digestibility Of California Perennial And Annual Grasses At Four Stages Of Growth, Elaina Cromer
Master's Theses
Beef products represent the fourth largest agricultural commodity in the state of California, valuing more than $3 billion from 2013 to 2015 (CDFA, 2016) and procure 90% of the income for the range livestock industry (FRAP, 2003). Forages found on California’s coastal, desert, foothill, and mountain ranges are the basis of the state’s beef cattle industry. Understanding their nutritional quality of these forages is important for their effective use (George et al., 2001a; Waterman et al., 2014). The objectives of this research were to investigate the nutritional characteristics, and in situ digestbilities in Angus beef cattle, of common California annual …
The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct, Irene Jennifer Kaufman
The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct, Irene Jennifer Kaufman
Master's Theses
In addition to proving an excellent source of nutrients, eggs are used in the food, cosmetic, and biotechnology industries for their rheological and bioactive properties. Much of the potential for the added value is in individual components of the egg, rather than the whole egg. At low speed centrifugation, yolk separates into two distinct fractions—granules and plasma. It is becoming increasingly popular in the industry to remove the plasma fraction of the egg yolk to use for its livetins, particularly immunoglobulin Y, leaving behind a granule by-product (“yellow cake”). Previous research has shown potential added-value from the granule fraction, especially …