Results 41 to 50 of about 210,456 (202)
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
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
Inhibition of Protease Activity in Muscle Extracts and Surimi from Pacific Whiting, Merluccius productus, and Arrowtooth Flounder, Atheresthes stomias [PDF]
, 1993 Muscle extracts of Pacific whiting, Merluccius productus, and arrowtooth flounder, Atheresthes stomias, were assayed for proteolytic activity using azocasein as a substrate. Pacific whiting extracts showed maximum activity at pH 5.0-5.2 and a temperature
Koury, Barbara +2 more
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
Screening Of The Whole Egg White Proteins In Variable Types Of Birds [PDF]
, 2019 The comparative heterogeneity of the detailed, in-parallel protein composition data analysis for wide varieties of birds\u27 egg white samples has not yet been fully defined. The main object of this research is to evaluate the extent of variability among
Al-Shuhaib, M. B. (Mohamed) +2 more
core
Sec6 mutations and the Drosophila exocyst complex [PDF]
, 2005 To allow a detailed analysis of exocyst function in multicellular organisms, we have generated sec6 mutants in Drosophila. We have used these mutations to compare the phenotypes of sec6 and sec5 in the ovary and nervous system, and we find them to be ...
Denef, Natalie +5 more
core +2 more sources
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
Aspergillus oryzae reduces IgE binding ability of allergenic egg white proteins [PDF]
Frontiers of Agricultural Science and Engineering, 2018 Egg white proteins are one of the major allergens. The objective of this study was to investigate the effect of Aspergillus oryzae cultivation on IgE binding ability of egg white proteins. Effect of A.
Sen LI, Marina OFFENGENDEN, Michael G. GÄNZLE, Jianping WU
doaj +1 more source
Теория и практика переработки мяса, 2021 The overview presents the literature data and the results of our own research on prospects of using the chicken eggs as the basis of functional foods. The composition of chicken eggs and their components, characteristics of egg white proteins properties ...
I. L. Stefanova +3 more
doaj +1 more source
Effects of Supplementation of Different Proteins on the Rheological Properties of Liquid Whole Eggs
Applied SciencesThis study aimed to evaluate the impact of increasing total protein content on the rheological properties of liquid whole eggs. The study fills the gap between fundamental science and industrial application by exploring the potential for developing high ...
Majd Elayan +5 more
doaj +1 more source