Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11332
Abstract: BACKGROUND Mushroom possesses desirable aroma, taste, texture, health-promoting and disease-preventing dietary components, making it an ideal ingredient especially for animal-based food substitution. Nevertheless, no study has replaced egg whites partially with mushrooms and investigated their… read more here.
Keywords: flavor impartment; egg whites; sensory quality; mushroom ... See more keywords
Degradation of various insecticides in cooked eggs during in vitro human digestion.
Sign Up to like & getrecommendations! Published in 2018 at "Environmental pollution"
DOI: 10.1016/j.envpol.2018.09.021
Abstract: The objective of this study was to determine the effects of cooking and in vitro human digestion on the changes of five insecticides-fipronil, bifenthrin, 1,1,1-trichloro-2,2-bis(p-chlorophenyl)ethane (DDT), 1,1-dichloro-2,2-bis(p-chlorophenyl)ethane (DDD), and 2,2-bis(p-chlorophenyl)-1,1-dichloroethylene (DDE)-in egg whites and yolks. Each… read more here.
Keywords: human digestion; egg whites; vitro human; whites yolks ... See more keywords
Unravelling proteome changes of chicken egg whites under carbon dioxide modified atmosphere packaging.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.06.128
Abstract: Unfertilized chicken eggs within 24h of laying were chosen and stored at 25°C and 45% humidity for 0, 20, and 40days. The experimental group (EG) was the carbon dioxide-modified atmosphere packaging (CDMAP) group, whereas the… read more here.
Keywords: egg whites; egg; carbon dioxide; atmosphere packaging ... See more keywords
Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.105873
Abstract: Abstract Fresh chicken egg whites can be easily categorized into two types, including the colloid-like egg white and the solution-like egg white, which are called thick egg white (TKEW) and thin egg white (TNEW), respectively.… read more here.
Keywords: egg whites; egg; gel properties; structure ... See more keywords
Effects of Eggs and Egg Components on Cognitive Performance, Glycemic Response, and Subjective Appetite in Children Aged 9-14 Years (P14-017-19).
Sign Up to like & getrecommendations! Published in 2019 at "Current developments in nutrition"
DOI: 10.1093/cdn/nzz052.p14-017-19
Abstract: Objectives Childhood is a critical time for regular intake of high-quality nutrients to aid developing brains. Dietary protein and fat independently and additively enhance cognitive performance in adults, however there are limited studies in children.… read more here.
Keywords: whole eggs; egg; cognitive performance; egg yolks ... See more keywords
Facial atopic dermatitis is associated with sensitization to cow's milk, egg whites, and peanuts in children under 36 months
Sign Up to like & getrecommendations! Published in 2023 at "Pediatric Dermatology"
DOI: 10.1111/pde.15326
Abstract: Atopic dermatitis (AD) in early childhood often precedes the development of food sensitization and allergy, but the role of treating AD to prevent food allergy remains poorly understood. Our objective was to assess the relationship… read more here.
Keywords: milk egg; food; sensitization; cow milk ... See more keywords
Comparative Genomic Analysis and Characterization of Two Salmonella enterica Serovar Enteritidis Isolates From Poultry With Notably Different Survival Abilities in Egg Whites
Sign Up to like & getrecommendations! Published in 2018 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2018.02111
Abstract: Salmonella enterica serovar Enteritidis (Salmonella Enteritidis) is a globally important foodborne pathogen, and the contaminated chicken eggs are the major source of salmonellosis in humans. Salmonella Enteritidis strains are differentially susceptible to the hostile environment… read more here.
Keywords: egg whites; salmonella; salmonella enterica; enteritidis ... See more keywords
Microbial composition of egg component and its association with hatchability of laying hens
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.943097
Abstract: The internal quality of eggs is critical for human consumption and embryonic development. However, microorganisms inside eggs have not been thoroughly investigated for their roles in determining the egg’s internal quality. Here, a total of… read more here.
Keywords: egg; composition egg; egg whites; hatchability ... See more keywords