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Extraction and utilization of egg white lysozyme

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dc.contributor.author MIJA, Nina
dc.contributor.author RUBŢOV, Silvia
dc.contributor.author BUGAN, Leon
dc.date.accessioned 2019-11-05T13:21:29Z
dc.date.available 2019-11-05T13:21:29Z
dc.date.issued 2012
dc.identifier.citation MIJA, Nina, RUBŢOV, Silvia, BUGAN, Leon. Extraction and utilization of egg white lysozyme. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 434-439. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6126
dc.description.abstract In the era of advanced molecular technologies a great importance have the utilization of functional qualities of food ingredients. Lysozyme is one of the protein fractions of egg white that possess enzymatic and antibacterial qualities well pronounced. Lysozyme preparation, obtained experimentally was tested by turbidimetric method for estimating the antimicrobial qualities. Also, were studied physico-chemical and spectral characteristics of lysozyme preparation, emphasized the possibilities for their use in food preparation. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject egg white lysozyme en_US
dc.subject lysozyme preparation en_US
dc.subject antibacterial properties en_US
dc.subject turbidimetric methods en_US
dc.title Extraction and utilization of egg white lysozyme en_US
dc.type Article en_US


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