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Egg Whites - dietary

Known as: EGG WHITE, Egg Whites, eggs white 
The white of an egg, especially a chicken's egg, used in cooking. It contains albumin. (Random House Unabridged Dictionary, 2d ed)
National Institutes of Health

Related topics

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MicrobiologicalOvalbuminaspects of radiation effectsstandards characteristics

Broader (1)

Ovum

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2018
2018
Diets Supplemented with 1% Egg White Induce Oral Desensitization and Immune Tolerance in an Egg White-Specific Allergic Mouse Model
Background: The objective of this study was to determine the required concentration of egg white (EW) in the diet to induce oral… 
2016
2016
Physicochemical Properties of Microencapsulated ω-3 Salmon Oil with Egg White Powder.
The objective of this study was to produce microencapsulated omega(ω)-3 fatty acids (PUFAs) fortified egg white (EW) powders and… 
2011
2011
Lysozyme as a barrier to growth of Bacillus anthracis strain Sterne in liquid egg white, milk and beef.
2008
2008
Autolysis of Pacific white shrimp (Litopenaeus vannamei) meat: characterization and the effects of protein additives.
Autolytic activity of Pacific white shrimp (Litopenaeus vannamei) mince in the absence and in the presence of 2.5%NaCl was… 
2005
2005
Protection of laying hens against Salmonella Enteritidis by immunization with type 1 fimbriae.
2004
2004
Role of the skin patch test in diagnosing food allergy in children with atopic dermatitis.
UNLABELLED The aim of the study was to determine peculiarities of food allergy in children with atopic dermatitis and to evaluate… 
1997
1997
The development of atopic sensitization in Estonian infants
In a prospective study, 251 infants were followed from birth up to 12 months of age, recording manifestations of allergy by… 
Highly Cited
1996
Highly Cited
1996
Frozen storage of Bologna sausages as a function of fat content and of levels of added starch and egg white.
1971
1971
The inhibitory properties of avian ovoinhibitors aganist proteolytic enzymes.
1946
1946
The chemical nature of allergens; observations on protein-free preparations of egg white, linseed and castor bean.
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