J., 1968. Equivalent pasteurization tem peratures to kill salmonellae in liquid egg white at various pH levels. Poultry Sci. 47:354-365.Cotterill, O.J. (1968) Equivalent pasteurization temperatures to kill salmonellae in liquid egg white at various pH levels. Poult Sci 47, 354-365....
Microbial lysates, rich in protein and essential nutrients, demonstrate remarkable capabilities in forming gels and stable foams when heated and whisked, similar to liquid eggs. These characteristics make them an excellent alternative to animal-derived l
Described are homogenized liquid egg products, which may be prepared by subjecting liquid whole egg material to sufficient ultrasonic energy to prepare a homogenized liquid egg prod
RP3peptide, and α-Syn. Human DEAD-box helicase-4 (Ddx4) is a protein involved in the formation of nuage in sperm and egg cells35and suspected of being involved in ovarian cancer61. The n1 domain of Ddx4 (Ddx4n1) has been shown to be responsible...
producing gel tubes as blood vessel models according to the present invention. Concentration ratios of AA having a hydrophilic group and DMA having a hydrophobic group are of importance since these factors influence an appropriate water retention ratio inside the gel and hydrophilicity to the gel ...
to be the same. We estimated the relative enrichment by calculating the ratio between the integral of the signal spikes and the baseline integral for both the labeling conditions and then calculated the ratio between these two ratios (Methods section). This procedure eliminated the need to know ...
isolate provides the highest stability to preserve the purity and color intensity of the ice cream during storage. The produced ice cream can be classified as probiotic (number ofLactobacillus acidophilusnot lower than 6.2 log CFU/g) and protein-enriched (protein supply from 15.02–18.59%)....
surface pressures compatible with the cell membrane conditions. In a separate series of studies, the binding of Aβ(1-42) peptide monomers to sphingomyelin/cholesterol (1:1 mol ratio) bilayers was studied. These bilayers are known to form stable liquid-ordered assemblies [15]. When equimolar...
The mechanism of plug formation appeared to be dependent on the shear-thinning of the dispersed fluid when independent of the viscosity ratio. Micromachines 2021, 12, 335 fluence of viscosity ratio and shear-thinning separately. Different models for shear rate were compared and analyzed for ...
Generally, pickling is a slow process, dependent on the properties of hypertonic solution, the solution-to-material ratio, and material properties (i.e., shape, size, and permeability of cell membranes) [4,5]. Traditional pickled foods enrich consumers’ sensory perception, providing a wide ...