Results 31 to 40 of about 530,749 (361)

Transcriptional Sequencing Uncovers Survival Mechanisms of Salmonella enterica Serovar Enteritidis in Antibacterial Egg White

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, Xiujuan Zhou, Ben Jia, Nuo Li, Jingya Jia, Mu He, Yichen He, Xiaojie Qin, Yan Cui, Chunlei Shi, Yanhong Liu, Xianming Shi   +11 more
doaj   +1 more source

Catalysis by hen egg-white lysozyme proceeds via a covalent intermediate [PDF]

, 2001
Hen egg-white lysozyme (HEWL) was the first enzyme to have its three-dimensional structure determined by X-ray diffraction techniques(1). A catalytic mechanism, featuring a long-lived oxo-carbenium-ion intermediate, was proposed on the basis of model ...
A Federov, AL Fink, AT Brünger, BA Malcolm, BL Mark, CC Blake, Collaborative Computational Project Number 4, DC Phillips, DE Koshland, DM Chipman, E Holler, FW Ballardie, FW Dahlquist, G Sulzenbacher, GJ Davies, GJ Davies, GN Murshodov, I Matsumura, I Tews, ML Sinnott, NCJ Strynadka, Q Wang, R Kuroki, S Rosenberg, T Rand-Meir, TL Amyes, V Notenboom, WP Burmeister, Z Otwinowski   +28 more
core   +1 more source

Effect of dietary sodium selenite, Se-enriched yeast and Se-enriched Chlorella on egg Se concentration, physical parameters of eggs and laying hen production

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, J. Šimáně, G. Dlouhá, J. Doucha   +3 more
doaj   +1 more source

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
doaj   +1 more source

Effects of Laying-Hen Strain on Manure Properties and Ammonia Emission [PDF]

, 2012
Ammonia (NH3) emissions from laying hens are affected by nutrient content of the diet, manure quantity, and manure properties such as moisture content, nitrogen content, and pH. These production traits may vary with strain of the hen.
Arthur, James, Bregendahl, Kristjan, Burns, Robert, Li, Hong, Moody, Lara, Rahman, Shafiqur, Roberts, Stacey, Xin, Hongwei, Xin, Hongwei, Zhu, Zhiping   +9 more
core   +3 more sources

Optimal conditions for the preparation of egg white particles by solvent emulsification-diffusion method [PDF]

Warasan Witthayasat Lae Theknoloyi Mahawitthayalai Mahasarakham, 2020
The objective of this work is to optimize the preparation conditions of egg white particles by a solvent emulsification-diffusion method. The concentration of egg white was adjusted to 1, 2, 3, 4 and 5% (w/v), respectively, and the ratio of the water ...
Prasong Srihanam
doaj  

Comparison of the effect of different desugarization techniques on the functionality of egg white protein hydrolysates

Applied Food Research, 2022
Desugarization is an important technique in industrial egg processing to maintain the color and shelf life of egg white powder. Its effect on proteolysis of egg white protein is essential in understanding the functionality changes in the obtained ...
Niveditha Asaithambi, Poonam Singha, Sushil Kumar Singh   +2 more
doaj   +1 more source

Drying TIME Estimation of Carrageenan-egg White Mixture at Tray Dryer [PDF]

, 2014
The drying is the last step to find carrageenan product. Currently, the carrageenan drying still deals with too long drying time. This because, during the process carrageenan and water forms gel stucture in which hampers the water diffusion to the ...
Asiah, N. (Nurul), Djaeni, M. (Mohamad), Hartono, R. (Ratnawati), Prasetyaningrum, A. (Aji)   +3 more
core   +2 more sources

Application of Conductivity Combined with Various Other Instrumental Analyses in the Detection of the Freshness and Yolk-to-White Ratio of Liquid Egg [PDF]

Shipin Kexue
This study established a rapid and efficient technique to detect the freshness and yolk-to-white ratio of liquid egg based on conductivity combined with salinity, total dissolved solids (TDS), pH, and color parameters. The results showed that during the
DOU Wenhao, WANG Hailing, HUANG Zilong, YANG Fuming, CHI Yuan, CHI Yujie
doaj   +1 more source

Resistance-Nodulation-Cell Division (RND) Transporter AcrD Confers Resistance to Egg White in Salmonella enterica Serovar Enteritidis

Foods, 2021
The excellent survival ability of Salmonella enterica serovar Enteritidis (S. Enteritidis) in egg white leads to outbreaks of salmonellosis frequently associated with eggs and egg products.
Xiaojie Qin, Yanhong Liu, Xianming Shi
doaj   +1 more source