scholarly journals Effect of Active Egg White Product on Neutrophil Function in Weanling Piglets.

1993 ◽  
Vol 55 (5) ◽  
pp. 899-900 ◽  
Author(s):  
Seiichi ARAKI ◽  
Makoto KIMURA ◽  
Mamoru SUZUKI ◽  
Masatoshi FUJIMOTO
Keyword(s):  
Neutrophil Function ◽  
Egg White ◽  
Weanling Piglets ◽  
White Product

scholarly journals Effects of Active Egg White Product on Neutrophil Function in Calves.

1993 ◽  
Vol 55 (2) ◽  
pp. 259-263 ◽  
Author(s):  
Junko NAKAGAWA ◽  
Satoshi OSAME ◽  
Shigeru ICHIJO ◽  
Seiichi ARAKI ◽  
Makoto KIMURA
Keyword(s):  
Neutrophil Function ◽  
Egg White ◽  
White Product

scholarly journals Development of high protein containing bakery filling

2019 ◽  
Vol 8 (1-2) ◽  
pp. 74-80
Author(s):  
Adrienn Tóth ◽  
Csaba Németh ◽  
Tamás Csurka ◽  
József Surányi ◽  
Katalin Badak-Kerti ◽  
...  
Keyword(s):  
Protein Content ◽  
Human Body ◽  
Food Industry ◽  
Egg White ◽  
High Protein ◽  
High Protein Content ◽  
Sensorial Quality ◽  
Quality Of Products ◽  
White Product

Development of nutrient-dense foods is one of the most important goals of today’s food industry. High protein content of foods helps to provide energy and aminoacids for human body. In our study protein enriched filling was developed for doughnuts. The main ingredients of the product were pudding powder and egg white product (TOTu, ToTu milk, ToTu cream, and ToTu cream extra). The texture of samples was analyzed by Anton Paar Mcr 92 rheometer and the quality of products was evaluated by sensorial tests. Microbiological decontamination of HHP was investigated (500 MPa, 5 min). Our results show that high protein content did not influence the sensorial quality of filling, as long the microbiota of the products is highly improved by HHP treatment. Rheological properties is highly influenced by the concentration of egg proteins. The overall quality will be better, if egg white products are used for the product.

Improvement of foaming ability of egg white product by irradiation and its application

2009 ◽  
Vol 78 (3) ◽  
pp. 217-221 ◽  
Author(s):  
Hyun-Pa Song ◽  
Binna Kim ◽  
Jun-Ho Choe ◽  
Samooel Jung ◽  
Kyong-Su Kim ◽  
...  
Keyword(s):  
Egg White ◽  
Foaming Ability ◽  
White Product

scholarly journals Effects of Active Egg White Product/ Clostridium butyricum Miyairi 588 Additive on Peripheral Leukocyte Populations in Periparturient Dairy Cows

2008 ◽  
Vol 70 (3) ◽  
pp. 321-323 ◽  
Author(s):  
Masayuki KOHIRUIMAKI ◽  
Hiromichi OHTSUKA ◽  
Erika TANAMI ◽  
Madoka KITAGAWA ◽  
Machiko MASUI ◽  
...  
Keyword(s):  
Dairy Cows ◽  
Egg White ◽  
Clostridium Butyricum ◽  
Peripheral Leukocyte ◽  
Leukocyte Populations ◽  
White Product

scholarly journals Neutrophil and Macrophage Function in Dogs Fed Active Egg White Product

1996 ◽  
Vol 49 (8) ◽  
pp. 556-559
Author(s):  
Toshifumi KOSAKA ◽  
Takayuki MAEDA ◽  
Youko NAKADA ◽  
Masato KUWABARA ◽  
Seiichi ARAKI
Keyword(s):  
Egg White ◽  
Macrophage Function ◽  
White Product

Inactivation of hen egg-white lysozyme. The azide radical

1997 ◽  
Vol 94 ◽  
pp. 356-364 ◽  
Author(s):  
M Faraggi ◽  
E Bettelheim ◽  
M Weinstein
Keyword(s):  
Egg White ◽  
Hen Egg White Lysozyme ◽  
Egg White Lysozyme ◽  
Hen Egg White ◽  
Hen Egg
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