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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

Related topics

5 relations
MicrobiologicalOvalbuminaspects of radiation effectsstandards characteristics

Broader (1)

Ovum

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Highly Cited
2017
Highly Cited
2017
A randomized trial of egg introduction from 4 months of age in infants at risk for egg allergy
Background: Epidemiologic evidence suggests delayed introduction of egg might not protect against egg allergy in infants at risk… Expand
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Highly Cited
2012
Highly Cited
2012
Dietary baked egg accelerates resolution of egg allergy in children.
BACKGROUND Baked egg is tolerated by a majority of egg-allergic children. OBJECTIVE To characterize immunologic changes… Expand
Highly Cited
2010
Highly Cited
2010
Individualized IgE-based dosing of egg oral immunotherapy and the development of tolerance.
BACKGROUND Hen's egg allergy is among the most common food allergies in childhood and predicts later development of allergic… Expand
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Highly Cited
2008
Highly Cited
2008
Effect of moderate spray drying conditions on functionality of dried egg white and whole egg.
Dried egg and egg-derived proteins have a range of applications in baking, dressings, and confectionery products. Egg powder was… Expand
Highly Cited
2006
Highly Cited
2006
Maternal antibody transfer from dams to their egg yolks, egg whites, and chicks in meat lines of chickens.
Maternal antibodies are transferred from hens to the chicks via the egg. To gain insight into maternal antibody transfer and… Expand
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Highly Cited
2005
Highly Cited
2005
Short-term effect of egg-white hydrolysate products on the arterial blood pressure of hypertensive rats
In the present study we evaluate the blood pressure-lowering effect of the following products: the hydrolysate obtained from egg… Expand
2001
2001
Exposure to a high concentration of mite allergen in early infancy is a risk factor for developing atopic dermatitis: A 3‐year follow‐up study
The cause of allergy is multi‐factorial, and the development of an allergic disease seems to be the result of an interaction… Expand
Highly Cited
1999
Highly Cited
1999
Structural properties of protein-stabilized starch-based supercritical fluid extrudates
Abstract Supercritical fluid extrusion, a low temperature and low shear process, was used to produce pre-gelatinized corn and… Expand
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Highly Cited
1990
Highly Cited
1990
The effect of maternal avoidance of eggs, cow's milk, and fish during lactation on the development of IgE, IgG, and IgA antibodies in infants.
Serum levels of IgE, IgE antibodies to egg white (EW) and cow's milk (CM), IgG, and IgA antibodies to ovalbumin (OA) and beta… Expand
1979
1979
Local antibody response in chickens: analysis of antibody synthesis to Newcastle disease virus by solid-phase radioimmunoassay and immunofluorescence with class-specific antibody for chicken…
The antibody response to Newcastle disease virus was monitored in the sera and salivas of adult chickens immunized by two methods… Expand
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