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 Changes in Peripheral Leukocyte Populations of Weak Calf Syndrome of Japanese Black Calves

2003 ◽  
Vol 65 (7) ◽  
pp. 793-796 ◽  
Author(s):  
Hiromichi OHTSUKA ◽  
Narumi FUKUNAGA ◽  
Hidefumi HARA ◽  
Sigeo FUKUDA ◽  
Tomohito HAYASHI ◽  
...  
Keyword(s):  
Peripheral Leukocyte ◽  
Leukocyte Populations

scholarly journals Peripheral leukocyte populations and oxidative stress biomarkers in aged dogs showing impaired cognitive abilities

AGE ◽  
2015 ◽  
Vol 37 (3) ◽  
Author(s):  
Paolo Mongillo ◽  
Daniela Bertotto ◽  
Elisa Pitteri ◽  
Annalisa Stefani ◽  
Lieta Marinelli ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Cognitive Abilities ◽  
Oxidative Stress Biomarkers ◽  
Stress Biomarkers ◽  
Peripheral Leukocyte ◽  
Leukocyte Populations ◽  
And Oxidative Stress

scholarly journals Peripheral Blood Leukocyte Populations in Dairy Cows Infected with Bovine Leukemia Virus

2011 ◽  
Vol 64 (5) ◽  
pp. 375-380 ◽  
Author(s):  
Seiichi KAKINUMA ◽  
Hiromichi OHTSUKA ◽  
Kaori OHMAE ◽  
Kyouko AYABE ◽  
Motoharu KAKINUMA ◽  
...  
Keyword(s):  
Dairy Cows ◽  
Peripheral Blood ◽  
Bovine Leukemia Virus ◽  
Leukemia Virus ◽  
Peripheral Blood Leukocyte ◽  
Blood Leukocyte ◽  
Leukocyte Populations

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.

scholarly journals Age-Related Alterations in Peripheral Leukocyte Population of Healthy Holstein Dairy Cows during the Pre-Calving Period

2009 ◽  
Vol 71 (8) ◽  
pp. 1121-1124 ◽  
Author(s):  
Hiromichi OHTSUKA ◽  
Masami UEMATSU ◽  
Yumi SARUYAMA ◽  
Maiko ONO ◽  
Masayuki KOHIRUIMAKI ◽  
...  
Keyword(s):  
Dairy Cows ◽  
Leukocyte Population ◽  
Peripheral Leukocyte ◽  
Age Related ◽  
Holstein Dairy Cows

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
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