Results 71 to 80 of about 78,578 (193)

Enzymatic Production of Bioactive Protein Hydrolysates from Egg White: Effects of Egg White Protein Pretreatment

, 2012
The use of egg white hydrolysed protein has attracted particular interests as a protein source in human nutrition providing a number of benefits when compared to unhydrolysed protein ingredients.
Antov, Mirjana, Espinosa Rafael, Picazo, Stefanović, Andrea, Knežević-Jugović, Zorica, Manojlović, Verica, Bugarski, Branko, Žuža, Milena   +6 more
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The Effect of Kluyveromyces Lactis Starter Concentration and Fermentation Time to the Physicochemical and Functional Properties of Egg White Powder

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, Wendry Setiadi Putranto, Kusmajadi Suradi, Robiatul Adawiyah, Risanawati Risanawati, Chintia Ninda   +5 more
doaj   +1 more source

OVOMUCOID (THE MOST IMPORTANT EGG WHITE ALLERGEN) AS A CAUSE OF SEVERE EGG ALLERGY:A REVIEW [PDF]

Sanamed
Hypersensitivity, or an allergy to highly valuable chicken egg proteins, is a prevalent symptomatic condition. It occurs when the immune system of a hypersensitive or allergic individual overreacts upon contact with egg allergens (egg proteins ...
Ahmed Taha, Ayaz Hafsa, Nisar Dua, Moin Areeba   +3 more
doaj   +1 more source

Effect of Transglutaminase Cross-Linked Rapeseed Protein on Cake Quality [PDF]

Shipin Kexue
The present study aimed to investigate the feasibility of replacing egg white protein by rapeseed protein cross-linked by transglutaminase (TG) at different percentages (0%, 25%, 50% and 75%) in the making of baked foods. Herein, the effectiveness of the
XIONG Wenfei, ZHU Shuxin, LU Shanshan, YAO Yijun, WANG Lifeng
doaj   +1 more source

Effects and Mechanisms of Egg White Protein on the Multi-Scale Structure and Quality Characteristics of Wet Sweet Potato Vermicelli

Liang you shipin ke-ji
To investigate the influence mechanism of egg white protein on the quality characteristics and multi-scale structure of wet sweet potato vermicelli, the cooking properties, textural characteristics, thermal stability, microstructure, crystalline ...
FENG Ya-yun, CHEN Yu-jie, ZHU Yi-lin, GUO Tong   +3 more
doaj   +1 more source

Effect of processing aids on the quality of microwave foam-dried locust honey

Shipin yu jixie
ObjectiveTo investigate the effect of various processing aids on the quality of locust honey dried by microwave-assisted foam drying technology.MethodsSix processing aids, including egg white powder, soy protein isolate, maltodextrin, β-cyclodextrin ...
HAO Bingting, WANG Yingqiang, SHI Xixiong, ZHAO Hongxia   +3 more
doaj   +1 more source

Improvement of Physicochemical Properties of Cheese Whey Edible Film through Egg White Addition

Jurnal Ilmu dan Teknologi Hasil Ternak
This study aims to develop and characterize cheese whey edible film with egg white addition as an environmentally friendly packaging. Whey, a byproduct of the cheese-making process, is rich in nutrients but has not been optimally utilized.
Afiza Wulandari, Indri Juliyarsi, Sri Melia   +2 more
doaj   +1 more source

Combination of egg white protein and microgels to stabilize foams: impact of processing treatments

, 2020
The aim of this study was to compare the properties of foams stabilized by egg white protein (EWP) and egg white protein microgels (EWPM), and combinations thereof (EWP + EWPM; 1.0 + 0, 0.7 + 0.3, 0.5 + 0.5, 0.3 + 0.7 or 0 + 1.0, wt%) without or with ...
Yanjun, Y, Li, X, Murray, BS, Sarkar, A
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Egg white-mediated green synthesis of silver nanoparticles with excellent biocompatibility and enhanced radiation effects on cancer cells

, 2012
Renquan Lu1, Dapeng Yang2, Daxiang Cui2, Zhongyang Wang3, Lin Guo11Department of Clinical Laboratory, Fudan University Shanghai Cancer Center, Shanghai, 2Department of Bio-Nano-Science and Engineering, National Key Laboratory of Nano/Micro Fabrication ...
Lu RQ, Guo L, Yang DP, Cui DX, Wang ZY
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In-vitro-digestion and swelling kinetics of whey protein, egg white protein and sodium caseinate aerogels

, 2020
Supercritically dried protein aerogels made of whey protein, egg white protein or sodium caseinate were assessed as potential transportation and protection matrices for valuable components in food, nutraceutical or pharmaceutical applications.
Selmer, Ilka, Schuster, Raffael, Kleemann, Christian, Rosenecker, Elisabeth, Smirnova, Irina, Kulozik, Ulrich   +5 more
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