Results 11 to 20 of about 282,688 (383)
Egg-speriments: Stretch, crack, and spin [PDF]
Phys. Fluids 34, 033101 (2022), 2022 Eggs are key ingredients in our kitchens because of their nutritional values and functional properties such as foaming, emulsifying and gelling, offering a wide variety of culinary achievements. They also constitute ideal objects to illustrate a myriad of scientific concepts.
arxiv +1 more source
Теория и практика переработки мяса, 2021 The overview presents the literature data and the results of our own research on prospects of using the chicken eggs as the basis of functional foods. The composition of chicken eggs and their components, characteristics of egg white proteins properties ...
I. L. Stefanova +3 more
doaj +1 more source
Aspergillus oryzae reduces IgE binding ability of allergenic egg white proteins [PDF]
Frontiers of Agricultural Science and Engineering, 2018 Egg white proteins are one of the major allergens. The objective of this study was to investigate the effect of Aspergillus oryzae cultivation on IgE binding ability of egg white proteins. Effect of A.
Sen LI, Marina OFFENGENDEN, Michael G. GÄNZLE, Jianping WU
doaj +1 more source
Health Functions of Egg Protein
Foods, 2022 Egg protein is a remarkably abundant source of protein, with an amino acid score of 100 and the highest net protein utilization rate. However, there have been relatively fewer studies investigating the health benefits of egg protein. In this review, we have summarized the available information regarding the health benefits of egg proteins based on ...
Ryosuke Matsuoka, Michihiro Sugano
openaire +3 more sources
Differences in allergic symptoms after the consumption of egg yolk and egg white
Allergy, Asthma & Clinical Immunology, 2021 Hen’s eggs are one of the most common causes of food allergy. Although hen’s eggs are known to cause more gastrointestinal symptoms than other foods, it is not known whether there is a difference in organ-specific symptoms between egg yolk (EY) and egg ...
Kei Uneoka +5 more
doaj +1 more source
Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein
Foods, 2023 The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a ...
Marta Tomczyńska-Mleko +8 more
doaj +1 more source
Frontiers in Microbiology, 2020 Salmonella enterica serovar Enteritidis is noted for its ability to survive the harsh antibacterial activity of egg white which is presumed to explain its occurrence as the major food-borne pathogen associated with the consumption of eggs and egg ...
Florence Baron +9 more
doaj +1 more source
Process Optimization of Black Soldier Fly Egg Production via Model Based Control [PDF]
, 2022 Black soldier fly (BSF) larvae (\textit{Hermetia illucens}) are a valuable protein source for manufacturing animal feed. To maximize their production, both the quantity and quality of their reproductive cycle, i.e. egg production during oviposition, must be increased.
arxiv +1 more source
Soybean and Lupine Addition in Hen Nutrition—Influence on Egg Immunoreactivity
Molecules, 2021 Modifying hen fodder is a common way of changing eggs composition today. However, there is no information on the effect of the source of protein in the fodder replacement on egg allergenicity.
Aneta Tomczak +2 more
doaj +1 more source
A screen for round egg mutants in Drosophila identifies tricornered, furry, and misshapen as regulators of egg chamber elongation. [PDF]
, 2012 The elongation of tissues and organs during embryonic development results from the coordinate polarization of cell behaviors with respect to the elongation axis.
Bilder, David +4 more
core +2 more sources