Results 11 to 20 of about 110,178 (296)
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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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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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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Aspergillus oryzae reduces IgE binding ability of allergenic egg white proteins [PDF]
Frontiers of Agricultural Science and Engineering, 2018 Egg white proteins are one of the major allergens. The objective of this study was to investigate the effect of Aspergillus oryzae cultivation on IgE binding ability of egg white proteins. Effect of A.
Sen LI, Marina OFFENGENDEN, Michael G. GÄNZLE, Jianping WU
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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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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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Effect of High and Low Stocking Density on Age of Maturity, Egg Production, Egg Size Distribution in White and Brown Layer Hens: A Meta-analysis [PDF]
Poultry Science Journal, 2018 Data of four layers flocks (#31-34) from North Carolina Layer Performance and Management Test of the Department of Agriculture and Consumer Services were used in the meta-analysis to find if an increase in space allowance can affect egg production traits
Akbari Moghaddam Kakhki R +3 more
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Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats
The Scientific World Journal, 2019 Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected ...
Ryosuke Matsuoka +4 more
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