Results 91 to 100 of about 210,456 (202)
Protein refolding in an oscillatory flow reactor [PDF]
We demonstrate that an oscillatory flow reactor is a viable reactor for protein refolding via direct dilution. The mixing characteristics of the oscillatory flow reactor are well described and controllable and, importantly, can be scaled-up to ...
Lee, CT +3 more
core
The Benefits and Concerns of Veganism in Women\u27s Health [PDF]
There are many health benefits of consuming a vegan diet. It is associated with a decreased incidence of obesity, cardiovascular disease, type two diabetes, and a variety of cancers. Despite its numerous benefits, there are several concerns for consumers
Hester, Elisa R
core +1 more source
Protein in albumen can be chelated and create strong bond with lead. The research was done toevaluate the speed of chelating process by local chicken egg, layers chicken egg, mojokerto duck egg, andpeking duck egg.
Aulia Andi Mustika +3 more
doaj
The IPB-D1 chicken is the outcome of crossbreeding native Indonesian chickens and can produce eggs high in protein, which is excellent for bioactive peptide manufacturing.
Nova Aryanti +2 more
doaj +1 more source
Sonophoresis efficiency: consequences of methyl donors supplementation at early developmental stage in gilthead seabream (Sparus aurata). Effects on growth, nutrient metabolism, egg and larval quality, and methylation patterns of larvae and juvenile fish [PDF]
Dissertação de mestrado, Aquacultura e Pescas, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2016It is essential that the vegetable ingredients that will be use in Aquaculture feeds can maintain the growth parameters in fish when compared
Lopes, André Casimiro Carvalho
core
Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation. [PDF]
Wu Y +7 more
europepmc +1 more source
Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum. [PDF]
Su Y +7 more
europepmc +1 more source
Effect of Microwave Vacuum Freeze-Drying Power on Emulsifying and Structure Properties of Egg White Protein. [PDF]
Su K +6 more
europepmc +1 more source

