Results 61 to 70 of about 210,456 (202)
Physicochemical studies and electrophoretic profile of freeze-dried quail eggs [PDF]
BIO Web of ConferencesThe aim of the research is a comparative physicochemical and electrophoretic analysis of lyophilized egg white (albumen), egg yolk and whole egg (mélange) from quail eggs, obtained by processing at three different freezing temperatures before ...
Dyankova Svetla +6 more
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Pengaruh Penambahan Karaginan, Egg White Dan Isolat Protein Kedelai Terhadap Kualitas Gel Surimi Ikan Kurisi (Nemipterus Nematophorus) [PDF]
, 2014 Surimi merupakan lumatan daging yang telah mengalami proses pencucian, pengepresan dan pembekuan. Kekuatan gel surimi mengalami penurunan selama proses pembuatan surimi, seperti pada proses pencucian dan pemanasan.
Darmanto, Y. (YS) +2 more
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Antibodies to glycans dominate the host response to schistosome larvae and eggs: Is their role protective or subversive? [PDF]
, 2001 Multiple exposures of chimpanzees to the radiation-attenuated schistosome vaccine provoked a strong parasite-specific cellular and humoral immune response. Specific IgM and IgG were directed mainly against glycans on antigens released by cercariae; these
Coulson, P.S. +7 more
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COMPUSI BIOCHIMICI COMPLECSI CU POTENTIAL BIOTEHNOLOGIC DIN ALBUSUL OAULOR DE GAINA
Agricultura, 2008 Eggs are natural foods with high nutritional benefits providing an inexpensive and low calorie source of high quality protein and several important nutrients.
Felicia Boar, V. Miclea, H. Banciu
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Poultry SciencePasteurized egg white is widely used in the food industry for its high microbiological safety, ease of handling, and versatile technological properties. However, heat-induced protein denaturation during pasteurization can affect its foaming, gelling, and
Ingrid Sousa +6 more
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Jurnal Ilmu dan Teknologi Hasil Ternak, 2019 The process of making egg white powder would determine the qualities of the product. One way to maintain the qualities of the egg white powder could be done through egg white fermentation prior to drying.
Andry Pratama +5 more
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Aktivitas Angiotensin-Converting Enzyme Inhibitor (ACEI) pada Tepung Putih Telur hasil Vakum-Freeza Drying [PDF]
, 2013 Studies of the application of vacuum freeze drying on the egg white powder manufacture to our knowledge are still limited. The aim of this study was to evaluate vacuum freeze drying method with different pressure and the thickness of sample dilution ...
ABUSTAM, E. +4 more
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Catalysis by hen egg-white lysozyme proceeds via a covalent intermediate [PDF]
, 2001 Hen egg-white lysozyme (HEWL) was the first enzyme to have its three-dimensional structure determined by X-ray diffraction techniques(1). A catalytic mechanism, featuring a long-lived oxo-carbenium-ion intermediate, was proposed on the basis of model ...
A Federov +28 more
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Distribution of Mercury and Selenium in Egg Components and Egg-White Proteins
Experimental Biology and Medicine, 1979 Methylmercuric chloride (Hg) at 20 ppM and sodium selenite (Se) at 8 ppM were fed, separately and in combination, to laying hens. Oral doses of CH/sub 3//sup 203/HgCl and H/sub 2//sup 75/SeO/sub 3/ also were given to all hens. The concentration of /sup 203/Hg and /sup 75/Se in egg white and egg yolk, and the distribution of the radioisotopes among ...
W, Magat, J L, Sell
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Journal of Applied Food TechnologySoymilk is a widely popular beverage and often regarded as a dairy alternative. One option to increase the shelf life of soymilk is by converting it into soy milk powder.
Priska Tiara Primastuti +3 more
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