Results 241 to 250 of about 142,964 (300)

The Role of Natural Anthelmintics in Small Ruminant Health: A Global Narrative Review. [PDF]

Animals (Basel)
Mahayri TM, Serra A, Dessì F, Demontis MP, Varoni MV, Moniello G, Garippa G.   +6 more
europepmc   +1 more source

Baking results in impaired detection of clinically relevant food allergens. [PDF]

Front Allergy
Bermingham MD, Meredith RT, Mills H, Maddocks S, Chapman MD, Blaxland JA, Oliver MA.   +6 more
europepmc   +1 more source

The "Survivor Peptide" Hypothesis: Structural Resilience and Immunological Persistence of Food Allergens in the Gut-Mammary Axis. [PDF]

Nutrients
Coman-Stanemir M, Ciornei MC, Burtescu C, Papacocea IR.   +3 more
europepmc   +1 more source

Effect of processing technologies on the digestibility of egg proteins

Comprehensive Reviews in Food Science and Food Safety, 2021
Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal ...
Zuhaib F Bhat, James D Morton, Alaa El-Din A Bekhit   +2 more
exaly   +2 more sources

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Inhalant allergy to egg yolk and egg white proteins

Clinical & Experimental Allergy, 1998
BackgroundSeveral egg white and egg yolk and avian proteins have been described as a cause of inhalant allergy. Sometimes inhalational type I hypersensitivity to these proteins is associated with food allergy to egg.ObjectiveWe studied two patients who experienced respiratory and food allergic symptoms upon exposure to egg or avian antigens through the
S, Quirce, M L, Díez-Gómez, P, Eiras, M, Cuevas, G, Baz, E, Losada   +5 more
openaire   +2 more sources

Egg white proteins

Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 1991
1. Egg white proteins are the principal solutes present in egg white, making up approximately 10% of its weight. 2. They are globular proteins and most have acidic isoelectric points. 3. Many are glycoproteins with carbohydrate contents ranging from 2 to 58%. 4.
openaire   +2 more sources