Results 201 to 210 of about 22,469 (249)

Dietary inclusion of beetroot (<i>Beta vulgaris)</i>: Impacts on egg production, egg quality, and physiological status of commercial laying hens. [PDF]

Vet Anim Sci
Ahmed M, Das K, Hossen M, Ataher MS, Momu JM, Aktaruzzaman M, Talha MH, Taher A, Mamun MA, Sarkar S, Mahfuz S.   +10 more
europepmc   +1 more source

Studies of egg albumen quality : the effects of dietary vanadium and ascorbic acid, genetics, and avian infectious bronchitis virus vaccination on albumen composition and other relationsips with egg production parameters /

, 1993
M. J. Toussant
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Influence of litter substrates on production, egg quality, and welfare indicators in laying hens. [PDF]

Poult Sci
Nutsugah N, Ivarsson E, Wichman A, Wall H.   +3 more
europepmc   +1 more source

Feeding a persistent laying hen from day 0 until 110 weeks of age: Performance impact. [PDF]

Poult Sci
van Eck L, Chen H, Carvalhido I, Enting H, Newcomb M, Kwakkel R.   +5 more
europepmc   +1 more source

The antimicrobial defence system of avian egg albumen

, 1982
Howard S. Tranter
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Characterization of High-Pressure-Treated Egg Albumen

Journal of Agricultural and Food Chemistry, 1999
Addition of NaCl or sucrose to egg albumen prior to high-pressure treatment (up to 10 min at 800 MPa) prevented insolubilization or gel formation after pressure treatment. As a consequence of protein unfolding, the treated albumen had increased viscosity but retained its foaming and heat-gelling properties.
Iametti S., Donnizzelli E., Pittia P., Rovere P. P., Squarcina N., Bonomi F.   +5 more
openaire   +2 more sources

Functionally‐modified egg white albumen hydrogels

Polymer International, 2004
AbstractHydrogels were prepared by using egg white albumen (EWA) before and after chemical modification of its lysyl residues with ethylenediamine tetraacetic dianhydride (EDTAD) to incorporate carboxylic groups. This resulted in an increase in swelling ratio of the EWA hydrogels.
GVN Rathna, J Li, S Gunasekaran
openaire   +1 more source

The heat resistance of salmonellae in egg albumen

British Poultry Science, 1968
Synopsis The heat resistance of Salmonella typhimurium and Salmonella senftenberg 775W was determined in albumen from fresh and stored eggs at temperatures ranging from 55.5 to 58.9° C. It was found that for both organisms the heat resistance in albumen from stored eggs was approximately half that of those in albumen obtained from fresh eggs.
J E, Corry, E M, Barnes
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Acid glycosidases from hen oviduct and egg albumen

Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 2005
Activities of seven acid glycosidases: beta-N-acetylhexosaminidase (beta-HEX), alpha- and beta-galactosidase (alpha- and beta-GAL), alpha- and beta-mannosidase (alpha- and beta-MAN), alpha-glucosidase and alpha-fucosidase in magnum region of hen (Gallus gallus domesticus) oviduct, and four acid glycosidases: beta-HEX, beta-GAL, alpha- and beta-MAN in ...
M, Droba, B, Droba, D, Błedniak
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Ultrastructural Examination of Egg Albumen Protein Foams

Journal of Food Science, 1981
ABSTRACT Transmission electron microscopy studies of protein foams revealed the presence of a layer of cross‐linked polypeptides at the surface of the film enveloping an air inclusion. Scanning electron microscopic examination of a whipped solution with high levels of ovomucin and without lysozyme showed that the protein concentrated ...
TEIKO M. JOHNSON, MARY E. ZABIK
openaire   +1 more source