Results 211 to 220 of about 22,469 (249)
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Acta Agriculturae Scandinavica, 1978
(1978). Heritability of the Proportion of Solids in Egg Albumen and its Relation to Egg Weight and Albumen Height. Acta Agriculturae Scandinavica: Vol. 28, No. 1, pp. 3-9.
Poul S⊘rensen, Thorkil Ambrosen
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(1978). Heritability of the Proportion of Solids in Egg Albumen and its Relation to Egg Weight and Albumen Height. Acta Agriculturae Scandinavica: Vol. 28, No. 1, pp. 3-9.
Poul S⊘rensen, Thorkil Ambrosen
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Modeling Gelation of Egg Albumen and Ovalbumin
Journal of Food Science, 1992ABSTRACT The Flory gelation theory and a new protein gelation model were used to investigate the aggregation reactions of egg albumen and ovalbumin. Results showed that 178 to 267 ovalbumin monomers were required to establish the initial ovalbumin gel at the gel point temperature, 81°C. The gel point temperature for egg albumen was 72°
YIN LIANG HSIEN, JOE M. REGENSTEIN
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Egg Albumen and Other Aerating Agents
1989Aeration may be described as a method of introduction of air (or other gas), in the form of very small bubbles, into a liquid or solid.
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Mechanical and Barrier Properties of Egg Albumen Films
Journal of Food Science, 1996ABSTRACT Films were cast and dried from heated, alkaline aqueous egg albumen solutions containing glycerin (GLY) at 30, 40, or 50% w/w of protein, polyethylene glycol (PEG) at 50 or 60%, or sorbitol (S) at 50 or 60% as plasticizers. PEG‐plasticized (60%) films also were prepared by substituting 10, 30, 50, or 70% of albumen with yolk ...
A. GENNADIOS +3 more
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Egg-yolk trypsin inhibitor identical to albumen ovomucoid
Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1984Abstract Two preparations of trypsin inhibitor were purified from yolk, one from unincubated hen's eggs and the other from those at day 16 of incubation. Both were indistinguishable from albumen ovomucoid with respect to molecular weight, isoelectric point, peptide map after limited proteolysis, immunological reactivity and so forth.
Yasushi Sugimoto +3 more
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Antibacterial activity of egg albumen during incubation
2015The aim of the present work was to analyse the change of egg white antibacterial activities during egg incubation. Embryonic (E) and unfertilized (U) eggs were incubated for several periods of time, from 0 to 12 days, and the resulting egg whites were analyzed for their pH, protein content and for their antibacterial properties against 5 pathogenic ...
Guyot, Nicolas +5 more
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Transmission of Light by Egg Albumen
Industrial & Engineering Chemistry, 1934H. J. Almquist, J. W. Givens, A. Klose
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HEAT-TREATMENT OF IMPORTED CHINESE EGG-ALBUMEN
The Lancet, 1956AndrewB. Semple +2 more
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