Results 41 to 50 of about 2,931,680 (358)
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) +3 more
core +2 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
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 +2 more
doaj +1 more source
Chicken egg white: Hatching of a new old biomaterial
Materials Today, 2020 Chicken egg white is an abundant, inexpensive and natural source of important proteins such as ovalbumin and lysozyme. Thanks to its bioactivity, easy handling, anti-bacterial activity and biodegradability, egg white is being used since centuries as ...
Sasan Jalili-Firoozinezhad +4 more
semanticscholar +1 more source
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 KexueThis 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
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
Probing temperature- and solvent-dependent protein dynamics using terahertz time-domain spectroscopy [PDF]
, 2014 The effect of temperature on the terahertz-frequency-range material properties of lyophilized and single-crystal hen egg-white lysozyme has been measured using terahertz time-domain spectroscopy, with the results presented and discussed in the context of
Burnett, AD +6 more
core +1 more source
Egg white foam : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand [PDF]
, 2013 Egg white is extensively utilized as a functional food material in food processing due to the multiple functional roles of egg white proteins such as foaming, gelling and emulsifying properties.
Altalhi, Arwa Saleh
core
Whole egg consumption and cortical bone in healthy children [PDF]
, 2018 Eggs contain bioactive compounds thought to benefit pediatric bone. This cross-sectional study shows a positive link between childhood egg intake and radius cortical bone.
Coheley, L.M. +8 more
core +1 more source
Food Hydrocolloids, 2020 The aim of this study was to design and characterize aqueous foams stabilized by egg white protein microgels (EWPM) and compare their stability with conventional foams stabilized by egg white protein (EWP).
Xin Li +4 more
semanticscholar +1 more source