Global Gene-expression Analysis of the Response of Salmonella Enteritidis to Egg White Exposure Reveals Multiple Egg White-imposed Stress Responses [PDF]
Frontiers in Microbiology, 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
Florence Baron +17 more
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Pengaruh Penambahan Saccharomyces cerevisiae pada Pengolahan Tepung Berbagai Jenis Telur Terhadap Mutu Tepung [PDF]
Ziraa'ah: Majalah Ilmiah Pertanian, 2012 White-egg flour is refined food product, it’s make from white-egg, because oats has high price and for minimize about oats import, so making flour has combine with duck egg and chicken egg and ras chicken egg. White-egg flour has made from material local
Ermina Syainah
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Genetic Variation through Polymorphism of Blood and Egg White Protein in Three Kinds of Kedu Chickens at Laying Period [PDF]
Animal Production: Indonesian Journal of Animal Production, 2011 . Genetic variation of five blood protein loci and three egg white protein loci in three kinds of Kedu chicken, namely the black skin and black feather (BB), black skin and white feather (BW) and white skin and white feather (WW) were investigated using ...
LD Mahfudz, AR Wulandari, S Johari
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Effect of Trypsin Modification on Heat Resistance and Structural Properties of Liquid Egg White during Heat Sterilization [PDF]
Shipin Kexue, 2023 In order to increase the pasteurization temperature and heat resistance of liquid egg white, the effect of trypsin modification on the heat resistance and structural properties of liquid egg white was investigated in this study.
QI Tengda, MA Yanqiu, CHI Yujie, CHI Yuan
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Egg white protein gel modification and its application in meat processing
Shipin yu jixie, 2023 Egg white protein has gelatinous, foaming, and emulsifying properties. In production and processing, the gelatinous properties and gelatinous stability of egg white protein are usually improved by modifying treatment. This paper reviewed the modification
ZHANG Gen-sheng +5 more
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Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates
Foods, 2021 As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties.
Xin Li +4 more
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Progress in the effect of oligosaccharide modification on gelability of egg white protein
Shipin yu jixie, 2023 Egg white protein is a high-quality protein with high nutritional value and a variety of functional properties. The oligosaccharides can be covalently bound to the egg white protein through the glycosylation reaction, and the functional properties of the
ZHANG Gensheng +4 more
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Use of Measured Residual Dipolar Couplings to Calculate Residual Dipolar Couplings for a Protein Structure: A Case Study Using Hen Egg-White Lysozyme. [PDF]
J Chem Inf ModelPechlaner M +3 more
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Effects of egg yolk/egg white on the aggregation characteristics of second-grade wheat flour
Shipin yu jixie, 2023 Objective: Egg yolk and egg white were added to wheat flour to provide data support for the processing and improvement of characteristic flour food.
WANG Yong-qing +4 more
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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