Utilizing nutrient type compounds as anti-bacterial compounds: arginine and cysteine inhibit Salmonella survival in egg white [PDF]
Frontiers in Bioengineering and BiotechnologyBecause of growing levels of antibiotic resistance, new methods to combat bacteria are needed. We hypothesized that because bacteria evolved to survive in specific environments, the addition of compounds, including nutrient type compounds, to an ...
Nir Ben-Porat +5 more
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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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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
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Synergistic effects of sugar beet pectin and laccase on gel properties of egg white
Food Science of Animal Products, 2023 It is of great significance to improve the gel properties of egg white for their related products. This goal was accomplished by investigating the gel properties of egg white via interacting with pectin and laccase, and revealing their mechanisms ...
Minquan Xia +3 more
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Applied Sciences, 2022 Manufactured egg powders can be formulated to produce food products that vary in their properties. The present study aims to determine the effect of egg white content on the physicochemical characteristics and on the functionality and nutritional value ...
Liliana M. Vargas-del-Río +3 more
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The Effect of Pretreatment of Ultrasound Waves on the Functional Characteristics of Freeze-dried Egg White Powder [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2023 Egg plays an important role in the food processing due to the high nutritional value,functional properties and participation in nonenzymatic browning reactions to enhance the aroma Egg plays an important role in the food processing due to the high ...
Mehrnoush Borhani Esfahani +2 more
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