Equilibrium Moisture Characteristics of Egg White Powder at Higher Temperatures
نویسندگان
چکیده
منابع مشابه
Physical-chemical and antimicrobial properties of Egg White Protein Powder
Chicken egg white is a perfect source of proteins, lipids, minerals and vitamins. Proteins in eggs are distributed among the egg white (EW) and the yolk. EW consists of water (88%), protein (11%) and trace amounts (1%) of carbohydrates, lipids and ash (Kovacs-Nolan et al., 2005). These proteins are recognized by their functional properties such as nutrition (Abeyrathne et al., 2013; Ko & Ahn, 2...
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Background and Objectives: Food wastes are sometimes valuable; of which, seeds are significantly important. Grape seeds, as byproduct of grape processing, contain valuable substances for the production of advanced oils as well as feeds. Therefore, the major aim of this study was to assess moisture sorption isotherms of black grape seeds at various conditions. Materials and Methods: Moisture so...
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Tubulin was purified from unfertilized eggs of the sea urchin Strongylocentrotus purpuratus by DEAE-column chromatography and cycles of temperature-dependent assembly and disassembly. Tubulin-containing column fractions self-assemble into intact microtubules in the absence of high molecular weight microtubule-associated proteins. Egg microtubules assembled during the third cycle of assembly fol...
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The electron-beam-pumped XeF laser operating on the B-X and C-A transitions shows a strong temperature dependence. Fluorescence, gain, and laser output measurements in Ar/Xe/NF3 and Ne/Xe/NF3 mixtures are reported for temperatures from 300 to 600 K. Elevated temperatures cause stronger mixing between the Band C states as well as among the vibrational levels within the B state. Together with the...
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ژورنال
عنوان ژورنال: Current Journal of Applied Science and Technology
سال: 2020
ISSN: 2457-1024
DOI: 10.9734/cjast/2020/v39i3030980