Results 31 to 40 of about 78,578 (193)
Antigenicity of Egg White Proteins in the White Mouse.
Experimental Biology and Medicine, 1957 SummaryConalbumin and lysozyme are effective antigens in producing sensitivity in pertussis-treated white mice. Conalbumin cross-reacts with mice sensitized to ovalbumin, lysozyme does not. Ovalbumin shocks mice sensitized to both conalbumin and lysozyme, however. Ovomucoid is not antigenic.
openaire +2 more sources
, 2015 The objective of this research was a production of egg white protein hydrolysates with improved antioxidant properties. For this purpose, a thermal and ultrasound pretreated egg white proteins were intensively hydrolysed with a commercial food-grade ...
Šekuljica, Nataša +6 more
core +1 more source
Food Science and Human Wellness, 2023 Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality, digestibility properties, protein digestibility corrected amino acid (PDCAA), and sensory acceptance of the pasta was ...
Adetiya Rachman +4 more
doaj +1 more source
International Journal of Food Properties, 2018 Physicochemical and functional properties of freeze-dried egg powders (egg white, egg yolk, and whole egg) from Japanese quail and white Leghorn chicken were studied comparatively.
Tanaji G. Kudre +3 more
doaj +1 more source
Treatment with Supercritical CO2 Reduces Off-Flavour of White Alfalfa Protein Concentrate
Foods, 2023 White alfalfa protein concentrate from alfalfa (Medicago sativa) is a promising substitute for milk and egg protein due to its functionality. However, it contains many unwanted flavours that limits the amount that can be added to a food without affecting
Mikkel Hansen +2 more
doaj +1 more source
Foods, 2022 High-pressure processing (HPP) can induce gelation of egg-white protein and improve physical and physicochemical properties of egg-white pudding. Interestingly, one step, including production and pasteurisation, is accomplished to produce a ready-to-eat ...
Chattraya Ngamlerst +4 more
doaj +1 more source
Polymorphism of egg white proteins egg weight and components weight in the Fayoumi hen [PDF]
Annales de Génétique et de Sélection Animale, 1977 Centre national de Recherches zootechniques, LN.R.A., ., 78 Jouy-en-Josas Summary The genetic variations in egg-white proteins were detected in Fayoumi eggs. G locus proved to be the only polymorphic among four egg-white protein loci investigated. Two types were determined, Gand G,BB. The heterozygote proved to have heavier eggs and accordingly heavier
Mérat P, Obeidah A, Durand L
openaire +3 more sources
Ziraa'ah: Majalah Ilmiah Pertanian, 2012 White-egg flour is refined food product, it’s make from white-egg, because oats has high price and for minimize about oats import, so making flour has combine with duck egg and chicken egg and ras chicken egg. White-egg flour has made from material local
Ermina Syainah
doaj +1 more source
The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review
Foods, 2021 Eggs are a whole food which affordably support human nutritional requirements worldwide. Eggs strongly resist bacterial infection due to an arsenal of defensive systems, many of which reside in the egg white.
Julie Legros +9 more
doaj +1 more source
Chemistry of Shell Egg Deterioration: The Egg White Proteins
Poultry Science, 1952 Abstract INTRODUCTION DURING the past decade methods have been developed for the specific chemical analysis or biochemical assay of several of the egg white proteins. In the present study we have used these methods to obtain further information on the causes and mechanisms of the non-microbial deteriorations of shell eggs occurring during storage ...
R.E. Feeney +3 more
openaire +1 more source