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Fall 2022
Kharbanda, Manjot Singh Kuldip Singh
Eggs are an excellent source of nutrients. Egg whites are used in food, cosmetic, and biotechnology industries for a plethora of physiological functions that they demonstrate due to their proteins. Although these proteins look promising, they can be utilised only after they have been...
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The Potential of Egg White Ovotransferrin as a Functional Food Ingredient against Osteoporosis
DownloadSpring 2019
Ovotransferrin, an iron-binding glycoprotein, accounting for ~12% of egg white protein, is a member of the transferrin family. As a component of innate immunity, ovotransferrin has antimicrobial, anti-viral, anti-oxidant, and immunomodulatory activities. The overall objectives of this thesis were...