Results 11 to 20 of about 2,870,596 (316)
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.
Kupaj, Patryk +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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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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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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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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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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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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