Results 91 to 100 of about 142,964 (300)
Structuring role of yolk and albumen in fresh egg pasta
, 2007 Commercial formulations of fresh egg pasta widely vary in terms of egg content, ranging from 17 to 30%. Besides, some products are manufactured with whole egg products enriched in yolk.
C. Alamprese, M. Rossi, E. Casiraghi
core
Effect of Calcium Deficiency on Growth and Leaf Acid Soluble Proteins of Tomato [PDF]
, 2007 The effects of temporary Ca (Ca) calcium deficiency lasting 2, 3, 4 or 5 d were investigated on tomato plants at the 6-leaf stage, grown hydroponically under controlled conditions.
Silvestre, Jérôme +3 more
core +1 more source
Targeting Supramolecular Active Complexes of Nav1.7/Nav1.8 to Relieve Chronic Neuropathic Pain
Advanced Science, EarlyView.In mice and patients with severe chronic neuropathic pain (NP), Nav1.7, Nav1.8, TrkB, and five cytoskeletal proteins form supramolecular active complexes (SMACs) with polygonal lattice structures as noxious signal amplifiers in dorsal root ganglion (DRG) neurons.
Liting Sun +27 more
wiley +1 more source
Repression Effects of Hydrolysates from Hen-Egg Proteins on Amyloid Fibril Formation. [PDF]
J Poult Sci, 2022 Muroi Y +8 more
europepmc +1 more source
Advanced Science, EarlyView.Comparative genomics of Gondwana‐diverged Pila and Pomacea reveals parallel evolution of aerial oviposition. Convergent chromosomal rearrangements reshape regulatory landscapes within topologically associating domains. Lineage‐specific gene family expansions and viral‐derived perivitelline proteins (PV1) underpin desiccation resistance.
Yufei Zhou +10 more
wiley +1 more source
Chemistry of Shell Egg Deterioration: The Egg White Proteins
Poultry Science, 1952 Abstract INTRODUCTION DURING the past decade methods have been developed for the specific chemical analysis or biochemical assay of several of the egg white proteins. In the present study we have used these methods to obtain further information on the causes and mechanisms of the non-microbial deteriorations of shell eggs occurring during storage ...
R.E. Feeney +3 more
openaire +1 more source
Effect of thermal processing on the digestion of egg proteins
, 2023 International audienceEgg proteins have been considered as “reference proteins” for a long time since their composition in amino acids, especially essential ones, meet nutritional requirements of humans.
Lechevalier-Datin, Valérie
core
Advanced Science, EarlyView.We establish a tBid‐mediated cell ablation system in axolotls, achieve rapid and efficient ablation of multiple cell types, including muscle stem cell, spinal cord cell, and connective tissue (CT) cells. We investigate the role of CT using tBid‐mediated CT ablation and identify its essential role for limb development and regeneration.
Yan Hu +11 more
wiley +1 more source
The Role of Novel Pasteurization Approaches on Altering Functional Properties of Egg Proteins
Turkish Journal of Agriculture: Food Science and Technology, 2019 Eggs are important components of the human diet due to their low cost, high protein content and protein related technological features. High digestibility of egg proteins makes it possible to consume alone in the assay of nutritive values.
Hülya Serpil Kavuşan +1 more
doaj +1 more source
Modification of functional properties of egg-white proteins
, 2003 Egg-white proteins are extensively utilised as food ingredients due to their unique functional properties. Several attempts have been made in order to improve the functional properties of egg-white proteins and to identify the optimal formulations for ...
Campbell, Lydia +2 more
core +1 more source