Results 281 to 290 of about 6,039,177 (350)

Assisted Reproductive Technology: A Ray of Hope for Infertility. [PDF]

ACS Omega
Tenchov R, Zhou QA.
europepmc   +1 more source

Genome-wide association study and candidate gene analysis of reproductive traits in Yili geese. [PDF]

Poult Sci
Zhao X, Mei Z, Li H, Wu Y, Pan L, Cao Y.
europepmc   +1 more source

Research note: Stress responses in different genetic strains of laying hens housed in a cage-free environment. [PDF]

Poult Sci
Gulabrai BP, Pullin AN, Anderson KE, Kiess AS.   +3 more
europepmc   +1 more source

Eggs-posed: revision of Schistosoma mansoni venom allergen-like proteins unveils new genes and offers new insights into egg-host interactions. [PDF]

BMC Genomics
Konečný L, Jedličková L, Ibnahaten Z, Roberts A, Crosnier C, Dvořák J.   +5 more
europepmc   +1 more source

Egg production, nutrient utilization and metabolism in Lohmann LSL lite hens fed corn and soybean meal-based diet supplemented with multiple doses of single ß-mannanase from 63 to 83 weeks of age. [PDF]

Poult Sci
Kiarie EG, Cheng V, Njeri FM, Bakhshalinejad R, Amerah AM, Fickler A, Sokale AO.   +6 more
europepmc   +1 more source

Physicochemical and structural properties of vegan mayonnaise prepared with peanut sprout oil and aquafaba. [PDF]

Food Chem X
Jeong H, Oh I.
europepmc   +1 more source

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Bioactive Egg Proteins

Food Chemistry, Function and Analysis, 2019
The nutritional excellence of chicken egg is derived from its task as a life-giving medium, supplying the necessary nutrients to the hen's embryo while protecting it from external threats. Additionally, egg proteins possess unique biological activities above and beyond their known functional and nutritional roles.
Kaustav Majumder, Emerson Nolasco, Snigdha Guha   +2 more
openaire   +3 more sources

Egg proteins

2011
: This chapter investigates the uses of hen egg white and yolk proteins in food processing. Egg whites are used extensively as ingredients in food processing due to their unique functional properties such as foaming and gelling. Without the existence of a complex macrostructure, egg white is more or less a colloidal suspension of different protein ...
U. Kulozik, T. Strixner
openaire   +3 more sources

The Next Food Revolution Is Here: Recombinant Microbial Production of Milk and Egg Proteins by Precision Fermentation.

Annual Review of Food Science and Technology, 2023
Animal-based agriculture and the production of protein-rich foods from animals, particularly from ruminants, is not sustainable and has serious climate effects.
M. Nielsen, A. S. Meyer, J. Arnau
semanticscholar   +1 more source