The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P<0.05) in protein content, folding test, cooking yield, water holding capacity (WHC), lightness, moisture retention and fat retention in duck sausages prepared using flours...

BACKGROUND Computer assisted telephone interviewing (CATI) is widely used for health surveys. The advantages of CATI over face-to-face interviewing are timeliness and cost reduction to achieve the same sample size and geographical coverage. Two major CATI sampling procedures are used: sampling directly from the electronic white pages (EWP) telephone directory and list assisted random digit dial...

The effects of phosvitin (PV) on insolubilization of egg white protein (EWP) and ovotransferrin (OT) were examined by measuring turbidity after heating at 80 degrees C in a pH range of 5 to 8. PV showed preventive ability against heat-insolubilization of EWP, especially heat-labile OT. The preventive ability of PV was reduced by adding NaCl to a PV-OT mixture on heating. Native PAGE and gel fil...

Discussion in the Efficacy Working Party (EWP) June/October 1996 February 1997 Transmission to the CPMP March 1997 Transmission to interested parties March 1997 Deadline for comments September 1997 Re-submission to the EWP December 1997 Approval by the CPMP December 1997 Date for coming into operation June 1998 Draft Rev. 1 Agreed by the EWP April 2010 Adoption Rev. 1 by CHMP for release for co...

Pasteurized shell eggs are eggs that have been thermally treated to eliminate harmful bacteria, however the treatment may also denature some of the egg white proteins. In this study the degree of denaturation and functional properties (emulsifying, foaming, and gelling properties) of egg white obtained from pasteurized eggs (EWP) were compared with those of unpasteurized eggs (EWUP). Data from ...

Eggs are a popular source of dietary cholesterol, but their consumption does not necessarily result in an increased serum cholesterol concentration. We investigated the cholesterol-lowering activity of egg white protein (EWP) and its potential mechanism in rats. The consumption of EWP resulted in a decreased concentration of cholesterol in the serum, liver and intestinal mucosa. The excretion o...

We study the effects of electroweak penguin (EWP) amplitudes in B meson decays into two charmless pseudoscalars in the approximation of retaining only the dominant EWP operators Q9 and Q10. Using flavor SU(3) symmetry, we derive a set of model-independent relations between EWP contributions and tree-level decay amplitudes one of which was noted recently by Neubert and Rosner. Two new applicatio...

Electroweak penguin (EWP) amplitudes are studied model-independently in B meson decays to charmless final states consisting of a vector meson (V ) and a pseudoscalar meson (P ). A set of SU(3) relations is derived between EWP contributions and tree amplitudes, in the approximation of retaining only the dominant EWP operators Q9 and Q10 . Two applications are described for constraining the weak ...

Electroweak penguin (EWP) amplitudes are studied model-independently in B meson decays to charmless final states consisting of a vector meson (V ) and a pseudoscalar meson (P ). A set of SU(3) relations is derived between EWP contributions and tree amplitudes, in the approximation of retaining only the dominant EWP operators Q9 and Q10. Two applications are described for constraining the weak p...

In ovo feeding, injecting nutrients into the amnion of the avian embryo, may enhance jejunal nutrient uptake, activity of the intestinal enzymes, and posthatch growth. This hypothesis was tested in the following in ovo feeding (IOF) experiments. In experiment 1, 400 eggs were evenly distributed among 4 nutritional treatments at 23 d of embryonic development (23E) and administered 1 of 4 treatme...