[1. Abu-Salem, F. M. & Abou-Ara, A. A. (2008). Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs. Grasas y Aceites, 59(4), 352-360. DOI: 10.3989/ gya.2008.v59.i4.529.10.3989/gya.2008.v59.i4.529]Search in Google Scholar
[2. Alleoni, A. C. C. (2006). Albumen protein and functional properties of gelation and foaming. Scientia Agricola, 63(3), 291-298. DOI: 10.1590/ S0103-90162006000300013.10.1590/S0103-90162006000300013]Search in Google Scholar
[3. Amin, M. H., Elbeltagy, A. E., Mustafa, M. & Khalil, A. H. (2014). Development of low fat mayonnaise containing different types and levels of hydrocolloid gum. Journal of Agroalimentary Processes and Technologies, 20(1), 54-63. ISSN:2068-9551.]Search in Google Scholar
[4. European Committee for Standardization (2008). Foodstuffs - Determination of vitamin D by high performance liquid chromatography-Measurement of cholecalcipherol (D3) and ergocalcipherol (D2). EN12821. European Committee for Standardization, Rue de Stassart, 36, B-1050, Bruxelles.]Search in Google Scholar
[5. Depree, J. A. & Savage, G. P. (2001). Physical and flavour stability of mayonnaise. Trends in Food Science & Technology, 12, 157-163. DOI: 10.1016/S0924-2244(01)00079-6.10.1016/S0924-2244(01)00079-6]Search in Google Scholar
[6. Egg nutritional council (2014). Position Statement for Healthcare Professionals. The role of eggs in healthy diet. Australia: Australian Egg Corporation Ltd.]Search in Google Scholar
[7. Herald, T. J., Abugoush, M. & Aramoouni, F. (2009). Physical and sensory properties of egg yolk and egg yolk substitutes in a model mayonnaise system. Journal of Texture Studies, 40(6), 692-709. DOI: 10.1111/j.1745-4603.2009.00206.x.10.1111/j.1745-4603.2009.00206.x]Search in Google Scholar
[8. Holick, M. F. (2007). Vitamin D deficiency. The New England Journal of Medicine, 357, 266-281. DOI: 10.1056/NEJMra070553.10.1056/NEJMra070553]Search in Google Scholar
[9. Horwitz, W. ed. (2011). Official Methods of Analysis of Association of Official Analytical Chemists International. Gaithersburg, AOAC International.]Search in Google Scholar
[10. Huopalahti, R., Lopez-Fandino, R., Anton, M. & Schade, R. (2007). Bioactive egg compounds. Heidelberg, Springer.10.1007/978-3-540-37885-3]Search in Google Scholar
[11. International Organization for Standardization (1990). Animal and vegetable fats and oils - Analysis by gas chromatography of methyl esters of fatty acids. ISO 5508.]Search in Google Scholar
[12. International Organization for Standardization (2003). Sensory analysis - Guidelines for the use of quantitative response scales. ISO 4121:2003.]Search in Google Scholar
[13. International Organization for Standardization (2011). Animal and vegetable fats and oils - Gas chromatography of fatty acid methyl esters - Part 2: Preparation of methyl esters of fatty acids. ISO 12966-2.]Search in Google Scholar
[14. Joint International Organization for Standardization/ International Commission on Illumination Standard. (2007). CIE Colorimetry - Part 4: 1976 L*a*b* Colour Space. ISO 11664-4:2008(E)/CIE S 014-4/E:2007.]Search in Google Scholar
[15. Karas, R. Skvarča, M. & Žlender, B. (2002). Sensory quality of standard and light mayonnaise during storage. Food Technology and Biotechnology, 40(2), 119-127. UDC 664.346:351.773.]Search in Google Scholar
[16. Kovalcuks, A. (2014). Purification of egg yolk oil obtained by solvent extraction from liquid egg yolk. In Annual 20th international scientific conference Research for Rural Development, 21-23 May 2014 (pp. 142-147). Jelgava, Latvia: Latvia University of Agriculture.]Search in Google Scholar
[17. Layman, K. L. & Rodriguez, N. R. (2009). Egg protein as a source of power, strength and energy. Nutrition Today, 44(1), 43-48. DOI: 10.1097/ NT.0b013e3181959cb2.10.1097/NT.0b013e3181959cb2]Search in Google Scholar
[18. Lewis, N. M., Seburg, S. & Flanagan, N. L. (2000). Enriched eggs as a source of N-3 polyunsaturated fatty acids for humans. Poultry Science, 79, 971-974. DOI: 10.1093/ps/79.7.971.10.1093/ps/79.7.971]Search in Google Scholar
[19. Matilla, P. H., Piironen, V., Bäckman, C., Asunmaa, A., Uusirauva, E. & Koivistoinen, P. (1992). Determination of vitamin D3 in egg yolk by highperformance liquid chromatography with diode array detection. Journal of Food Composition and Analysis, 5, 281-190. DOI: 10.1016/0889-1575(92)90062-O.10.1016/0889-1575(92)90062-O]Search in Google Scholar
[20. McClements, D. J., Chantrapornchai, W. & Clydesdale, F. (1998). Prediction of food emulsion color using light scattering theory. Journal of Food Science, 63, 935-939. DOI: 10.1111/j.1365-2621.1998.tb15827.x.10.1111/j.1365-2621.1998.tb15827.x]Search in Google Scholar
[21. Radford, S. & Board, R. (1993). Review: Fate of pathogens in home-made mayonnaise and related products. Food Microbiology, 10(4), 269-278. DOI: 10.1006/fmic.1993.1031.10.1006/fmic.1993.1031]Search in Google Scholar
[22. Schmid, A. & Walther, B. (2013). Natural vitamin D content in animal products. Advances in Nutrition, 4(4), 453-462. DOI: 10.3945/ an.113.003780.10.3945/an.113.003780394182423858093]Search in Google Scholar
[23. Schneider, M. (2001). Phospholipids for functional food. European Journal of Lipid Science and Technology, 103, 98-101. DOI: 10.1002/1438-9312(200102).]Search in Google Scholar
[24. Stadelman, W. J. (1999). The incredibly functional egg. Poultry Science, 78, 807-811. DOI: 10.1093/ ps/78.6.807.10.1093/ps/78.6.80710438122]Search in Google Scholar
[25. Tan, J. W. & Joshi, P. (2014). Egg allergy: an update. Journal of Pediatrics and Child Health, 50(1), 11-15. DOI: 10.1111/jpc.12408.10.1111/jpc.1240824134462]Search in Google Scholar