Results 251 to 260 of about 110,178 (296)

Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking. [PDF]

Curr Res Food Sci
Zhang A, Ma J, Long P, Zheng Y, Zhang Y.
europepmc   +1 more source

Thermally Optimised Raman Spectroscopy for Safe Analysis of Wall Paintings and Application to Lorenzetti's Masterpiece

Journal of Raman Spectroscopy, EarlyView.
A portable dual‐wavelength Raman system (exc. 785 and 1064 nm) based on a four‐channel innovative probe for safe characterisation of artworks is presented. This instrument enables non‐contact real‐time monitoring of the temperature rise and laser power modulation to prevent overheating during Raman spectroscopy, through direct emissivity and ...
D. Ciofini, J. Agresti, M. Giamello, A. A. Mencaglia, A. Scala, M. Gavazzi, S. Siano, I. Osticioli   +7 more
wiley   +1 more source

Integrated OMICs approach reveals energy metabolism pathway is vital for Salmonella Pullorum survival within the egg white. [PDF]

mSphere
Kang X, An H, Wang B, Huang L, Huang C, Huang Y, Wang Z, He F, Li Y, Yue M.   +9 more
europepmc   +1 more source

Insects as sustainable source of feed for poultry

JSFA reports, EarlyView.
Abstract Production of animal feed in an environmentally effective way is the key point for the development of sustainable agriculture. The livestock farming industry is increasing globally to meet the demand for animal protein, resulting in higher food–feed competition while rationing animal diets. In addition, it creates increased pressure on natural
Jian Ying Zhang, Chondhon C. Bormon, Mohammad S. Ataher, Maruf Hossain, Amitush Dutta, Shad Mahfuz   +5 more
wiley   +1 more source

Acid-Heat-Induced Fabrication of Nisin-Loaded Egg White Protein Nanoparticles: Enhanced Structural and Antibacterial Stability. [PDF]

Foods
Rao S, Jia C, Lu X, Yu Y, Wang Z, Yang Z.   +5 more
europepmc   +1 more source

Non‐destructive quantification of egg yolk ratio using visible–near‐infrared hyperspectral imaging, machine learning and explainable AI

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Accurate, non‐destructive quantification of egg yolk ratio holds considerable significance for the food industry, nutritional assessment and egg grading. Conventional approaches are limited by destructive testing and insufficient throughput for commercial applications.
Md Wadud Ahmed, Jason Lee Emmert, Mohammed Kamruzzaman   +2 more
wiley   +1 more source

Bee products as alternatives in the treatment of viral infections

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Medicines used in the treatment of viral infections usually reduce symptoms. There is a need to develop drugs that inhibit the viruses and do not merely relieve the symptoms. Natural bee products possess many pharmacological properties and are widely used in folk medicine. There are many studies on the antibacterial effects of bee products but
Michał Otręba, Łukasz Marek, Jerzy Stojko, Anna Rzepecka‐Stojko   +3 more
wiley   +1 more source

Egg White Hydrolysate Mitigates Cadmium-induced Neurological Disorders and Oxidative Damage. [PDF]

Neurochem Res
Pinheiro Júnior JEG, Sosa PM, das Neves BS, Vassallo DV, Peçanha FM, Miguel-Castro M, Mello-Carpes PB, Wiggers GA.   +7 more
europepmc   +1 more source

Effects of Modified Oil Palm Kernel Expeller Fiber Enhanced via Enzymolysis Combined with Hydroxypropylation or Crosslinking on the Properties of Heat-Induced Egg White Protein Gel. [PDF]

Molecules
Jin Z, Gu Y, Zhang W.
europepmc   +1 more source

Chemerin abundance in egg white and its expression with receptors in extra-embryonic annexes of Pekin ducks: implications for embryo development. [PDF]

Poult Sci
Ophélie B, Christelle R, Maxime R, Romuald R, Joëlle D.   +4 more
europepmc   +1 more source