Results 41 to 50 of about 78,578 (193)

Genetic and phenotypic parameter estimates for body weights and egg production in Horro chicken of Ethiopia

, 2010
A breeding program has been established in 2008 to improve productivity of Horro chicken, an indigenous population in the western highlands of Ethiopia. The pedigree descended from 26 sires and 260 dams.
van der Waaij, E.H., Waaij, E.H., van der, E. H. vander Waaij, Johan A. M. van Arendonk, Nigussie Dana, Dana, N., Arendonk, J.A.M., van, van Arendonk, J.A.M.   +7 more
core   +1 more source

The Interaction between Ovomucin and Egg White Proteins

Agricultural and Biological Chemistry, 1976
The interaction between ovomucin and egg white proteins has been investigated. Ovomucin interacted not only with lysozyme but also with such proteins in egg white as ovalbumin and conalbumin. The interaction increased correspondingly as the lysine content of proteins become higher.
KATO, Akio, YOSHIDA, Kiyoko, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko   +3 more
openaire   +2 more sources

Effects of Supplementation of Different Proteins on the Rheological Properties of Liquid Whole Eggs

Applied Sciences
This 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, Csaba Németh, Munkhnasan Enkhbold, László Friedrich, István Dalmadi, Adrienn Varga-Tóth   +5 more
doaj   +1 more source

Cleaning beyond whey protein gels: Egg white

, 2015
There has been extensive research in the last decade trying to understand the fundamen-tals of dissolution of whey protein gels in order to lay the foundations of proteinaceouscleaning processes.
Mercadé-Prieto, Ruben, Chen, Xia Dong, Li, Hui, Jeantet, Romain, koutzenko, Boris   +4 more
core   +1 more source

Research progress on transparency mechanism of egg white heat gel

Shipin yu jixie
Protein-based gels have attracted much attention due to their unique advantages in the field of food and medicine due to their optical transparency. Transparent gels are expected to become high-end protein-based gel foods similar to bird 's nest or their
LU Xinhong, XIANG Xiaole, YU Zhuosi, CHEN Le, DONG Shiqin, LI Zixiao   +5 more
doaj   +1 more source

Evolutionary relationships of Red Jungle Fowl and chicken breeds [PDF]

, 2003
Published results were reassessed and original data are provided regarding the origin and relatedness of four postulated chicken breed lineages, egg-type, game, meat-type and Bantam, to each other and to the basic ancestral species of jungle fowls ...
Michael N Romanov, Andrey A. Nikiforov, Semyenova, Serafima, Antonina A. Sevastyanova, Nikiforov, Andrey, Romanov, Michael N, Antonina A Sevastyanova, Moiseyeva, Irina, Nikiforov, Andrey A, Romanov, Michael, Andrey A Nikiforov, Sevastyanova, Antonina A, Serafima K Semyenova, Serafima K. Semyenova, Moiseyeva, Irina G, Semyenova, Serafima K, Michael N. Romanov, Irina G Moiseyeva, Irina G. Moiseyeva, Sevastyanova, Antonina   +19 more
core   +1 more source

Research note: Proteomics profiling reveal key proteins in egg white emulsification

Poultry Science
Egg white proteins are widely recognized as excellent natural emulsifiers, yet the molecular mechanisms underlying their emulsification properties remain incompletely understood, particularly regarding the roles of individual proteins in complex natural ...
Tianyu Luo, Gan Hu, Yunxiao Xie, Shiwen Wang, Yizi Yuan, Fang Geng   +5 more
doaj   +1 more source

Domestic Fowl Breed Variation in Egg White Protein Expression: Application of Proteomics and Transcriptomics

, 2018
Avian egg white is essential for protecting and nourishing bird embryos during their development. Being produced in the female magnum, variability in hen oviduct gene expression may affect egg white composition in domestic chickens.
Pavel Stopka (55212), Mathieu Charles (5884301), Lukáš Zita, Pavel Stopka, Zuzana Świderská, Denis Laloë, Zuzana Świderská (5884292), Michal Vinkler (3178920), Lukáš Zita (5884295), Barbora Bílková, Denis Laloë (5884298), Vladimír Beneš (5884304), Vladimír Beneš, Barbora Bílková (5884289), Michal Vinkler, Mathieu Charles   +15 more
core   +3 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

A calorimetric study of egg white proteins [PDF]

Journal of Thermal Analysis, 1997
Egg white is of great interest for many culinary and industrial applications. Egg white is used for coating, gluing, thickening and so on in pasta, desserts, etc. There is thus a great interest from the industrial point of view to better know this raw material, used in very large amounts in the dessert production for example, and to obtain egg white ...
Ferreira, M., Hofer, C., Raemy, A.
openaire   +3 more sources