Results 11 to 20 of about 129,484 (315)
EGG WHITE DEHYDRATION BY ATOMIZATION
Ciência Animal Brasileira, 2016 The aim of this study was to evaluate the yield, microbiological, physical, and chemical characteristics of powdered egg white obtained by spray drying at different temperatures. The spray drying air temperatures were 90 °C, 120 °C, and 150 °C, with five
Thiago Luís Magnani Grassi +3 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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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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A region on chicken chromosome 2 affects both egg white thinning and egg weight [PDF]
, 2005 We describe the results from genetic dissection of a QTL region on chicken chromosome 2, shown to affect egg weight and quality in an earlier genome scan of an F2 intercross between two divergent egg layer lines.
Mäki-Tanila Asko +18 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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CHEMICAL, MICROBIAL AND NUTRITIONAL EVALUATION OF OSTRICH EGGS COMPARED TO HEN'S EGG [PDF]
Journal of Productivity and Development, 2011 Ostrich eggs (5 eggs) were evaluated for their egg weight and egg components, chemical composition, nutritional value and microbiological evaluation compared to hen's egg (120 eggs).
Abd el gwad El-Shawaf +2 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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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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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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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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