Results 281 to 290 of about 530,749 (361)

Some properties of egg-white lysozyme [PDF]

Biochemical Journal, 1939
openaire   +2 more sources

A Simple Procedure for the Estimation of Total Lipids in Liquid Egg White

, 1961
O.J. Cotterill
openalex   +1 more source

Optimizing the encapsulation of Lactiplantibacillus plantarum and Lactobacillus acidophilus for enhanced storage stability and gut viability using spray drying

Food Biomacromolecules, EarlyView.
Abstract This research aimed to enhance the storage stability and functional potential of Lactobacillus acidophilus and Lactiplantibacillus plantarum through encapsulation using the spray drying technique. The probiotics were encapsulated with 10% carrier materials—corn starch, maltodextrin, and Acacia gum—combined with the prebiotic fructo ...
Kanimozhi Viswanathan, Sukumar Muthusamy
wiley   +1 more source

Application of the Chitooligosaccharides and Fluorescence Polarization Technique for the Assay of Active Lysozyme in Hen Egg White. [PDF]

Biomolecules
Mukhametova LI, Zherdev DO, Eremin SA, Levashov PA, Siebert HC, Tsvetkov YE, Yudina ON, Krylov VB, Nifantiev NE.   +8 more
europepmc   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Characteristics of exopolysaccharides - egg white protein composite gel and its application in low - fat sausage. [PDF]

Food Chem X
Jin G, Zhang M, Wang X, Zhang Y, Jiang G, Mei L.   +5 more
europepmc   +1 more source

Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment

, 2010
Kung‐Ming Lai, You-Chung Chuang, Y.C. Chou, Y. C. Hsu, Yuan Cheng, Chunyue Shi, H.Y. Chi, Kuo‐Chiang Hsu   +7 more
openalex   +1 more source

Uncovering the Impact of Homogenization and Dietary Fiber on the In Vitro Digestion of Cod Protein Composite Gel

Food Safety and Health, EarlyView.
The cod protein composite gels produced through homogenization had excellent taste properties and met the requirements for Level 6—“soft and bite‐sized” of the International Dysphagia Diets Standardization Initiative Framework, making it suitable for individuals with special needs for food texture.
Yisha Xie, Yizhen Huang, Sangeeta Prakash, Yang Zhu, Xiuping Dong   +4 more
wiley   +1 more source

Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance. [PDF]

Foods
Zhang H, Hua S, Liu M, Chuang R, Gao X, Li H, Xia N, Xiao C.   +7 more
europepmc   +1 more source

Climate Change Has Already Reshaped North American Forest Pest Dynamics: Insights From Multidecadal Process‐Based Modelling

Global Change Biology Communications, EarlyView.
Climate change has rapidly expanded and shifted suitable climate conditions for eight major forest pests across North America, especially toward northern and higher elevation areas. Host exposure and overlap among pests are increasing, raising ecological and economic risks, and signaling accelerating future impacts under continued warming.
Yan Boulanger, Chris J. K. MacQuarrie, Véronique Martel, Jacques Régnière, Rémi Saint‐Amant, Kishan Sambaraju   +5 more
wiley   +1 more source