Egg white contains many functionally important proteins: ovalbumin (54%), ovotransferrin
(12%), ovomucoid (11%), ovoglobulin (G2 and G3, 8%), ovomucin (3.5%), and lysozyme …

Meat and meat products are highly perishable as they can provide an appropriate
environment for microbial growth due to their high water activity and proper pH level. Quality …

The aim of the study was to assess how the partial substitution of fat with modified starches
in the composition of pâté stuffing influenced the rheological, texture and sensory properties …

This chapter on nitrite's use as an antimicrobial in food updates previous editions of this
book to include new information on this useful but controversial ingredient. The historical …

The major drivers in the development of animal and plant-derived foods are increasing food
demand, shifting dietary trends, rising environmental and health concerns, and the need for …

Lisozim merupakan salah satu protein penyusun komponen putih telur ayam yang berperan
penting sebagai sistem proteksi selama proses pertumbuhan embrio. Sistem proteksi …

Hen eggs (HEs) provide valuable nutrients for humans, including proteins, carbohydrates,
lipids and vitamins. Recent studies revealed a number of novel egg-derived …

In the human diet, meat is an important source of protein, vitamin B12, omega-3 fatty acids
and highly bioavailable iron. According to the Food and Agriculture Organization, around …

Lisozim adalah enzim hidrolase yang bisa diisolasi dari putih telur ayam. Penelitian
bertujuan untuk mengarakterisasi lisozim termodifikasi dari putih telur ayam lokal dengan …

This review of the antimicrobial properties of nitrite is one among many. It differs, however, in
certain respects from other reviews. By generally arranging the information in chronological …