Sous vide cooking changes lipid bioaccessibility of egg yolks
Bibliographic record
Abstract
Significant correlations exist between structure and lipid bioaccessibility in egg yolks. Structural changes of raw (20°C) and cooked egg yolks (65 – 85°C) were determined using rheology, thermal analysis, Fourier-transform infrared spectroscopy. A multi-compartmental in vitro gastrointestinal digestion system, TIM-1, was used to elucidate the effects of cooking temperature on three bioaccessibility parameters – total bioaccessibility, induction time, and rate of lipolysis. Results showed significant differences in bioaccessibility parameters between treatments in cumulative bioaccessibility, such that it decreased from 25.1 – 29.4% in raw yolks to 19.8 –24.1% in 85°C yolks. Induction time also increased from 138 – 156 min in raw yolks to 158 – 184 min in 85°C yolks. Visualization and image analysis of raw and cooked yolk during digestion showed obvious differences in particle size. Lipid bioaccessibility had a negative relationship between storage modulus (G′) and intermolecular β-sheets content, whereas increases in peak enthalpy were positively related to increases in lipid bioaccessibility.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".