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Fall 2011
The avian egg is an excellent source of nutrients, and consists of components with beneficial properties but there is a limited knowledge on the effect of various cooking methods and gastrointestinal digestion on antioxidant activity of eggs. The present study was focused on the effect of cooking...
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Fall 2011
Ovomucin is a bioactive egg white glycoprotein responsible for its gel-like properties and is believed to be involved in egg white thinning, a natural process that occurs during storage. Ovomucin is composed of two subunits: a carbohydrate-rich β-ovomucin and a carbohydrate-poor α-ovomucin....
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Fall 2009
Many bioactive peptides have been reported from various food proteins through the conventional activity-guided-purification approach; however, the rationale behind the selection of conditions for the production of the bioactive peptides has not been extensively explored. The purposes of the study...