Results 11 to 20 of about 130,931 (265)
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
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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
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Ovi-protective mothers: exploring the proteomic profile of weevil (Gonipterus) egg capsules
Heliyon, 2022 Insects of different orders produce elaborate structures to protect their eggs from the many threats they may face from the environment and natural enemies.
Natalia M. Souza +4 more
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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
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Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats
The Scientific World Journal, 2019 Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected ...
Ryosuke Matsuoka +4 more
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Food allergens: state of the art in Piedmont region in the period 2011-2012
Italian Journal of Food Safety, 2014 The US National Institutes of Allergy and Infectious Diseases defines food allergy as adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food.
Antonio Barbaro +11 more
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Effects of sonication and high-pressure carbon dioxide processing on enzymatic hydrolysis of egg white proteins [PDF]
Acta Periodica Technologica, 2012 The objectives of this study were to examine the effect of sonication and high-pressure carbon dioxide processing on proteolytic hydrolysis of egg white proteins and antioxidant activity of the obtained hydrolysates.
Knežević-Jugović Zorica D. +6 more
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Scrambled eggs: Proteomic portraits and novel biomarkers of egg quality in zebrafish (Danio rerio). [PDF]
PLoS ONE, 2017 Egg quality is a complex biological trait and a major determinant of reproductive fitness in all animals. This study delivered the first proteomic portraits of egg quality in zebrafish, a leading biomedical model for early development.
Ozlem Yilmaz +7 more
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A new insight into diagnosis and management of hen egg allergy
Journal of Education, Health and Sport, 2022 Introduction: A chicken egg is a popular dietary component all over the world. An allergy to this nourishment is more often related to egg white than to yolk, and its first symptoms often appear even before the first year of life. Aim of the study: The
Weronika Gromek +4 more
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, 2009 Hen egg was categorised by Baldwin in 1986 as a polyfunctional ingredient, as it can simultaneously realise several technological functions in the same formulated foodstuff. Its emulsifying, foaming, gelling, thickening, colouring and aromatic properties make it still today a universal basic ingredient for the domestic kitchen and the food processing ...
Lechevalier-Datin, Valérie +2 more
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