Results 21 to 30 of about 110,178 (296)
Jurnal Ilmu dan Teknologi Hasil Ternak, 2019 The process of making egg white powder would determine the qualities of the product. One way to maintain the qualities of the egg white powder could be done through egg white fermentation prior to drying.
Andry Pratama +5 more
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mSphere, 2020 The survival ability of Salmonella enterica serovar Enteritidis in antibacterial egg white is an important factor leading to Salmonella outbreaks through eggs and egg products. In this study, the role of the gene yoaE, encoding an inner membrane protein,
Xiaozhen Huang +5 more
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Poultry Science, 1973 Abstract Fresh egg white contained about 0.02% lipids, and 13–15% phospholipids for the lipids. They were made up of triglyceride, diglyceride, free fatty acid, cholesterol ester and cholesterol in acetone-soluble materials, and phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), sphingomyelin (SPM) and unknown ...
Kenji Watanabe +2 more
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Frontiers in Nutrition, 2022 Salted duck egg white contains many kinds of high quality protein, but it is often discarded as food factory waste because of high salinity and other reasons.
Tianyin Du +5 more
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ENEMATA OF WHITES OF EGGS. MEMORANDUM. [PDF]
JAMA: The Journal of the American Medical Association, 1895 Albumen of eggs is valuable to feed patients when other forms of nourishment can not be taken or to reinforce other nourishment. I have known patients to take the whites of eighteen eggs in one day with evident advantage, in some cases the result appearing almost life-saving.
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mSphere, 2019 The survival mechanism of Salmonella enterica serovar Enteritidis in antibacterial egg white is not fully understood. In our lab, an egg white-resistant strain, S. Enteritidis SJTUF 10978, was identified. Cell envelope damage and osmotic stress response (
Xiaozhen Huang +11 more
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Residue depletion laws of florfenicol and its metabolite florfenicol amine in eggs
浙江大学学报. 农业与生命科学版, 2021 A study on florfenicol (FF) and florfenicol amine (FFA) residue depletion raws was conducted in eggs. After the chickens were administered successively florfenicol (FF) powder of 15 mg/kg (prevention group) and 30 mg/kg (treatment group) of body mass in ...
ZHANG Jing +7 more
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Agricultural and Biological Chemistry, 1969 The carbohydrate of ovomucoid was analyzed for components I, II, III and IV which were, fractionated by CMC-column chromatography. The total hexose content and the molar ratio of d-mannose to d-galactose (4:1) were identical in each component, but the d-glucosamine and sialic acid contents were found to be higher in components I and II (both are ...
Masao Kanamori, Makoto Kawabata
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Czech Journal of Animal Science, 2006 ISA Brown laying hens at 24 weeks of age, housed in laying battery cages, were used in this 4-group experiment. One group was fed a basal diet containing primarily maize, soybean meal and wheat.
M. Skřivan +3 more
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A study of the factors affecting the foaming properties of egg white - a review
Czech Journal of Food Sciences, 2006 Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scientists aim to find new methods to improve the volume and
Kateryna Lomakina, Kamila Míková
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