Review: Production factors affecting the quality of chicken table eggs and egg products in Europe.

The hen's egg (Gallus gallus) is an animal product of great agronomic interest, with a world production of 70.9 million tonnes in 2018. China accounted for 35% of world production, followed by North America (12% of world production), the European Union (7.

The Unique Features of Proteins Depicting the Chicken Amniotic Fluid.

In many amniotes, the amniotic fluid is depicted as a dynamic milieu that participates in the protection of the embryo (cushioning, hydration, and immunity). However, in birds, the protein profile of the amniotic fluid remains unexplored, even though its proteomic signature is predicted to differ compared with that of humans. In fact, unlike humans, chicken amniotic fluid does not collect excretory products and its protein composition strikingly changes at mid-development because of the massive inflow of egg white proteins, which are thereafter swallowed by the embryo to support its growth.

Egg serpins: The chicken and/or the egg dilemma.

Twenty-seven serpins belonging to clade A, B, C, D, E, F, G, H and I serpins are currently referenced in chicken genome databases. Phylogenetic analysis of chicken serpins revealed that ovalbumin (Serpinb14) and its paralogs ovalbumin-related protein Y (Serpinb14b) and ovalbumin-related protein X (Serpinb14c) are found in bird species. These clade B serpins are specifically expressed in reproductive tissues and exported in the egg where they constitute major protein components.

The use of active PET to package rosé wine: Changes of aromatic profile by chemical evolution and by transfers.

Active Polyethylene Terephthalate (PET) bottles containing 1 or 3% of oxygen scavenger (named 1osPET and 3osPET) were used to pack rosé wine. Changes in the aromatic profiles were monitored during 12months and compared to those of a wine packed in glass bottles. Wine in 1osPET bottles was differentiated from wine in glass or 3osPET bottles by ten aging markers such as cis-dioxane, ethyl pyruvate or furfural.

Aromatic evolution of wine packed in virgin and recycled PET bottles.

The evolution of the aromatic profile of a rosé wine packed in glass, virgin and recycled PET bottles was studied. Wine stored in PET and glass bottles was clearly differentiated after 5months of storage but only by a limited number of compounds. More pronounced decrease of oxygen sensitive compounds such as methionol was observed in PET bottles as well as the apparition of oxidative and ageing aroma compounds such as ethyl pyruvate, furfural or dioxanes in higher concentration.

Effect of ethanol on the sorption of four targeted wine volatile compounds in a polyethylene film.

The objectives of this study were to demonstrate that the presence of ethanol in a solution containing two esters and two aromatic alcohols has several consequences on the sorption of these compounds into polyethylene (PE) film. First, sorption of ethanol into the PE film occurred at the same time as water and reached 8 kg m(-3) using 12% v/v of ethanol. This sorption was associated with an increase in PE crystallinity, which may have prevented the sorption of volatile compounds despite their strong affinity with PE film, as evaluated by Hansen solubility parameters.