Results 151 to 160 of about 210,456 (202)

Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects. [PDF]

Foods, 2020
Liu L, Yang X, Bhandari B, Meng Y, Prakash S.   +4 more
europepmc   +1 more source

Improving the utilization of Silver carp (Hypopthalmichthys Molitrix) and other under-utilized fish species, especially Fresh water Bream (Abramis brama) [PDF]

, 2008
Bartels, P.V., Kals, J.
core   +1 more source

Egg white proteins; I. Electrophoretic studies on whole white.

The Journal of biological chemistry, 2004
R H, FORSYTHE, J F, FOSTER
openaire   +1 more source

Egg-white replacement with yeast protein

New Biotechnology
openaire   +1 more source

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Selenium distribution in egg white proteins

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1993
The present studies were undertaken to characterize selenium distribution in egg white. Ion-exchange chromatography fast protein liquid chromatography (FPLC) and flow injection atomic (absorption) spectrometry (FIAS) were used to separate egg white proteins and to determine the selenium content of different fractions. After purification, nine different
Jacobs, K., Shen, L., Benemariya, H., Deelstra, Hendrik   +3 more
openaire   +3 more sources

Inhalant allergy to egg yolk and egg white proteins

Clinical & Experimental Allergy, 1998
BackgroundSeveral egg white and egg yolk and avian proteins have been described as a cause of inhalant allergy. Sometimes inhalational type I hypersensitivity to these proteins is associated with food allergy to egg.ObjectiveWe studied two patients who experienced respiratory and food allergic symptoms upon exposure to egg or avian antigens through the
S, Quirce, M L, Díez-Gómez, P, Eiras, M, Cuevas, G, Baz, E, Losada   +5 more
openaire   +2 more sources

Immunological Studies of Egg White Proteins

The Journal of Immunology, 1949
Summary It has been possible to resolve a portion of the curve describing the precipitin reaction between egg white and anti-egg white rabbit serum as the sum of the individual reactions between purified ovalbumin, conalbumin, lysozyme and ovomucoid with their corresponding antibodies in anti-egg white serum.
Melvin Cohn, Leslie R Wetter, Harold F Deutsch   +2 more
openaire   +1 more source

Proteomics Analysis of Egg White Proteins from Different Egg Varieties

Journal of Agricultural and Food Chemistry, 2011
The market of specialty eggs, such as omega-3-enriched eggs, organic eggs, and free-range eggs, is continuously growing. The nutritional composition of egg yolk can be manipulated by feed diet; however, it is not known if there is any difference in the composition of egg white proteins among different egg varieties.
Jiapei, Wang, Yue, Liang, Dileep A, Omana, Nat N V, Kav, Jianping, Wu   +4 more
openaire   +2 more sources

Interactions of isothiocyanates with egg white proteins

Food / Nahrung, 1994
AbstractGlucosinolates and their very highly reactive breakdown products (mainly isothiocyanates = ITC) belong to one of the most important natural toxicants. This paper deals with the interactions of allyl‐, butyl‐, phenyl‐ and benzyl ITC with egg white proteins resulting in the formation of ITC‐protein‐conjugates. The ITC's react with amino groups by
Kroll, Jürgen, Rawel, Harshadrai Manilal, Kröck, Regina, Proll, Jürgen, Schnaak, W.   +4 more
openaire   +2 more sources