Results 1 to 10 of about 385,324 (188)

Spruce Budworm Egg Mass Density on Balsam Fir and White Spruce: Low Population Levels (Lepidoptera: Tortricidae) [PDF]

, 2017
As part of a study to develop improved foliage sampling methods for spruce budworm, Choristoneura fumiferana (Clemens), egg masses, two balsam fir (four in one stand), Abies balsamea, and two white spruce, Picea glauca, trees were chosen from each of ...
Fowler, Gary W, Simmons, Gary A
core   +2 more sources

Egg White Cystatin – A Review [PDF]

Acta Veterinaria, 2020
Abstract Hen eggs are widely used, not only for human consumption, but also as an important material in food production and in pharmaceutical and cosmetics industry. Cystatin is a biologically active component of egg white, mostly used as an inhibitor of papain-like cysteine proteases. It was isolated from chicken egg white and has later
Kupaj, Patryk, Korus, Maciej, Korzeniowska Malgorzata, Kopec, Wieslaw   +3 more
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Considerations When Sampling Spruce Budworm Egg Masses on Balsam Fir and White Spruce in the Lake States: Low Population Levels [PDF]

, 2017
One cluster each of balsam fir, Abies balsamea, and white spruce, Picea glauca, trees was chosen from each of five stands of spruce-fir in Michigan\u27s Upper Peninsula.
Fowler, Gary W, Simmons, Gary A
core   +2 more sources

Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen [PDF]

, 2016
Salmonella enterica serovar Enteritidis is the prevalent egg-product-related food-borne pathogen. The egg-contamination capacity of S. Enteritidis includes its exceptional survival capability within the harsh conditions provided by egg white.
Abdallah, Abriouel, Aguilera, Alabdeh, Andrews, Banks, Baron, Baron, Baron, Beckett, Bradshaw, Callewaert, Catherine Guérin-Dubiard, Chen, Clavijo, Clay, Cogan, Cogan, Colbert, Correnti, D'Ambrosio, De Vylder, Deckers, Derde, Derde, Donovan, Duboccage, Düring, EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), Ellison, Ellison, Elsbach, Epand, Facon, Florence Baron, Françoise Nau, Gantois, Gantois, Gantois, Garibaldi, Gong, Green, Guan, Guérin-Dubiard, Guérin-Dubiard, Guérin-Dubiard, Halbrooks, Hervé-Grépinet, Humphrey, Ibrahim, Ibrahim, Ibrahim, Ibrahim, Kang, Kato, Lang, Levashov, Li-Chan, Lock, Lu, Lucisano, Mann, Mann, Masschalck, Maurer, Messens, Michel Gautier, Mine, Molla, Murase, Nakai, Nau, Neilands, Nikaido, Nys, Okamoto, Pellegrini, Pellegrini, Raspoet, Raspoet, Réhault, Réhault-Godbert, Růzicková, Sauveur, Schoeni, Simon C. Andrews, Sophie Jan, Streit, Sylvie Bonnassie, Thapon, Tranter, Valenti, Wang, Wesierska, White, Wu   +95 more
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The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella [PDF]

, 2019
Salmonella enterica serovar Enteritidis (SE) is the most frequently-detected Salmonella in foodborne outbreaks in the European Union. Among such outbreaks, egg and egg products were identified as the most common vehicles of infection. Possibly, the major
A Boutten, A Garénaux, A Pagano, A Schade, AJ Bäumler, AK Sia, AM Françoise, AM Gehring, B Bister, B Dozin, B Sauveur, BS Nielsen, C Bleuel, C Carpenter, C Correnti, C Desert, C D’Ambrosio, C Gentili, C Gentili, C Guérin-Dubiard, Catherine Guérin, Consortium ICGS, DF Moore, DH Goetz, DH Goetz, DJ Schneider, DQ Gong, DR Flower, DR Flower, E Antonini, E Marco Di, E Wesierska, EFSA Panel on Biological Hazards, ER Lang, F Baron, F Baron, F Baron, F Baron, FD Cancedda, FD Cancedda, FD Cancedda, Florence Baron, Françoise Nau, G Alderton, GH Bao, H Chart, H Kang, H Lin, H Matsunaga, H Nagase, HR Ibrahim, HR Ibrahim, HR Ibrahim, I Gantois, IG O’Brien, IG O’Brien, J Haginaka, J Kovacs-Nolan, JA Garibaldi, JB Neilands, JDE Vylder, JG Banks, JJ Bullen, JJ Bullen, JL Furrer, JL Lock, JM Kremer, JR Pollack, JR Pollack, JT Skare, JZ Montgomerie, K Hantke, K Konopka, K Konopka, K Mann, K Mann, L Dente, L Kjeldsen, L Langman, LH Greene, LN Lin, Louis Alex Julien, LR Devireddy, M Caza, M Demir, M Derde, M Luo, M Raffatellu, M Valdebenito, M Valdebenito, M Zhu, MA Bachman, MA Fischbach, MA Holmes, ML Crouch, N Coudevylle, NK Yadav, O Aguilera, P Guha-Thakurta, P Valenti, P Valenti, P Valenti, PF Sharp, PF Sharp, PH Williams, Q Gao, RE Watts, RI Clavijo, S Cermelli, S El-Gebali, S Réhault-Godbert, S Saito, SC Andrews, Simon Colin Andrews, Sophie Jan, SS Chenault, Sylvie Bonnassie, TH Flo, V Hervé-Grépinet, W Rabsch, W Rabsch, WH Benjamin, WR Schneider, X Qin, Y Nys, Y Sadakane, Y Urade, Y Zhao, Z Huang, ZP Du   +129 more
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Global gene-expression analysis of the response of Salmonella Enteritidis to egg-white exposure reveals multiple egg-white-imposed stress responses [PDF]

, 2017
Chicken egg white protects the embryo from bacterial invaders by presenting an assortment of antagonistic activities that combine together to both kill and inhibit growth. The key features of the egg-white anti-bacterial system are iron restriction, high
Alabdeh, Mariah, Andrews, Simon C., Baron, Florence, Bonnassie, Sylvie, Cochet, Marie-Françoise, Gautier, Michel, Guérin-Dubiard, Catherine, Jan, Sophie, Nau, Françoise   +8 more
core   +1 more source

ENEMATA OF WHITES OF EGGS. MEMORANDUM. [PDF]

JAMA: The Journal of the American Medical Association, 1895
Albumen of eggs is valuable to feed patients when other forms of nourishment can not be taken or to reinforce other nourishment. I have known patients to take the whites of eighteen eggs in one day with evident advantage, in some cases the result appearing almost life-saving.
openaire   +3 more sources

Lipids in Egg White

Poultry Science, 1973
Abstract Fresh egg white contained about 0.02% lipids, and 13–15% phospholipids for the lipids. They were made up of triglyceride, diglyceride, free fatty acid, cholesterol ester and cholesterol in acetone-soluble materials, and phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), sphingomyelin (SPM) and unknown ...
Kenji Watanabe, Toshiaki Takahashi, Y. Sato   +2 more
openaire   +2 more sources

Drying TIME Estimation of Carrageenan-egg White Mixture at Tray Dryer [PDF]

, 2014
The drying is the last step to find carrageenan product. Currently, the carrageenan drying still deals with too long drying time. This because, during the process carrageenan and water forms gel stucture in which hampers the water diffusion to the ...
Asiah, N. (Nurul), Djaeni, M. (Mohamad), Hartono, R. (Ratnawati), Prasetyaningrum, A. (Aji)   +3 more
core   +2 more sources

Studies on Egg White Protein

Agricultural and Biological Chemistry, 1969
The carbohydrate of ovomucoid was analyzed for components I, II, III and IV which were, fractionated by CMC-column chromatography. The total hexose content and the molar ratio of d-mannose to d-galactose (4:1) were identical in each component, but the d-glucosamine and sialic acid contents were found to be higher in components I and II (both are ...
Masao Kanamori, Makoto Kawabata
openaire   +4 more sources