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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 +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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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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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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Temperature-induced changes in egg white antimicrobial concentrations during pre-incubation do not influence bacterial trans-shell penetration but do affect hatchling phenotype in Mallards [PDF]
PeerJ, 2021 Microbiome formation and assemblage are essential processes influencing proper embryonal and early-life development in neonates. In birds, transmission of microbes from the outer environment into the egg’s interior has been found to shape embryo ...
Jana Svobodová +2 more
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Evaluation of the stability of whipped egg white
Czech Journal of Food Sciences, 2012 An investigation was made into the effects of various egg white products and sweeteners on the stability and organoleptic properties of egg white foams. 12 foam products were prepared from egg white and sweeteners.
Dalma Radványi +5 more
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Egg White and Yolk Protein Atlas: New Protein Insights of a Global Landmark Food
Foods, 2023 (1) Background: The chicken egg is an animal product of great agronomic interest. The egg white and yolk constitute high-quality protein sources for humans with high digestibility and well-balanced amino acid profiles.
Eleana Sarantidi +8 more
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Lipids in Health and Disease, 2019 Background We previously reported the abdominal fat-reducing effect of unheated egg white proteins (EWP); however, unheated egg white is actually rarely consumed. We thus investigated the effect of heated egg white on abdominal fat in rats.
Ryosuke Matsuoka +3 more
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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
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Shipin gongye ke-ji, 2023 Salted egg white is rich in protein and can be used as material for the processing of dried curd. However, its ability to form a gel is weak, which may lead to a low hardness and poor quality in the dried curd production. Therefore, the unimproved salted
Jiawen NIE +7 more
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