Results 11 to 20 of about 78,578 (193)
Egg White and Yolk Protein Atlas: New Protein Insights of a Global Landmark Food
Foods, 2023 (1) Background: The chicken egg is an animal product of great agronomic interest. The egg white and yolk constitute high-quality protein sources for humans with high digestibility and well-balanced amino acid profiles.
Eleana Sarantidi +8 more
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Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour [PDF]
Foods, 2020 The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied.
Adetiya Rachman +3 more
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Jurnal Sain Peternakan Indonesia, 2023 White egg contains the most significant protein source that has been explored to give more benefit for health purposes. This study evaluated the potential of antibacterial and antioxidant activity of white egg protein hydrolysate extracted from ...
A. S. Sukarno +4 more
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Health Functions of Egg Protein
Foods, 2022 Egg protein is a remarkably abundant source of protein, with an amino acid score of 100 and the highest net protein utilization rate. However, there have been relatively fewer studies investigating the health benefits of egg protein.
Ryosuke Matsuoka, Michihiro Sugano
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Animal Production: Indonesian Journal of Animal Production, 2011 . Genetic variation of five blood protein loci and three egg white protein loci in three kinds of Kedu chicken, namely the black skin and black feather (BB), black skin and white feather (BW) and white skin and white feather (WW) were investigated using ...
LD Mahfudz, AR Wulandari, S Johari
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Egg introduction: differential allergic responses
Journal of Asthma and Allergy, 2017 Amrita Dosanjh Medical Center, Rady Childrens Hospital, San Diego, CA, USA Abstract: The use of egg protein preparations in clinical trials to reduce the incidence of egg allergy among infants includes a number of preparations of egg. These include whole
Dosanjh A
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Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates
Foods, 2021 As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties.
Xin Li +4 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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Binding of Egg White Proteins to Viruses
Bioscience, Biotechnology, and Biochemistry, 1996 The binding of some egg white proteins to bovine rotavirus, hen new castle disease virus (NDV), and human influenza virus (IV) was investigated by using the hemagglutination inhibition (HI) test and supplemented by an enzyme-linked immunosorbent assay (ELISA).
TSUGE, Yoji +2 more
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Amyloid and tau in the brain in sporadic Alzheimer’s disease: defining the chicken and the egg [PDF]
, 2014 In the October 2013 issue of Acta Neuropathologica there were three very interesting articles on: Amyloid or tau: the chicken or the egg? In the first article, David Mann and John Hardy argued that the deposition of aggregated amyloid β (Aβ) protein in ...
Cheryl A. Hawkes +5 more
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