egg white

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egg white

n
(Zoology) the white of an egg; albumen
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.egg white - the white part of an eggegg white - the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water; "she separated the whites from the yolks of several eggs"
fixings, ingredient - food that is a component of a mixture in cooking; "the recipe lists all the fixings for a salad"
eggs, egg - oval reproductive body of a fowl (especially a hen) used as food
Translations
bílek
æggehvide
munanvalkuainen
bjelanjak
tojásfehérje
卵の白身
달걀 흰자
äggvita
ไข่ขาว
lòng trắng trứng

egg white

nalbume m, bianco d'uovo

egg white

بَيَاضُ البَيْض bílek æggehvide Eiweiß ασπράδι αβγού clara de huevo munanvalkuainen blanc d’œuf bjelanjak albume 卵の白身 달걀 흰자 eiwit eggehvite białko jajka clara белок äggvita ไข่ขาว yumurta akı lòng trắng trứng 鸡蛋白
References in periodicals archive ?
In the current study we studied the influence of the egg albumen on stability and texture of food emulsion.
Fertilised eggs of Egyptian Fayyumi breed were injected with glucose (5% weight/volume solution) into egg albumen.
The effect of broiler breeder flock age and length of egg storage on egg albumen during early incubation.
observed no significant difference between MEM, egg albumen and milk, although all were superior to saliva.
The manufacturing process is: Mallow filling - glucose and sugar are boiled, piped down to a - processing unit, mixed with egg albumen and beaten to give whipped consistency.
It contains whey protein concentrates, hydrolysates and isolates, egg albumen and micellar casein.
The relationships among measures of egg albumen height, pH and whipping volume.
BODITRONICS Express Protein XTR-4 is a complete engineered protein blend consisting of a precise mixture of whey protein concentrate, micellar casein, egg albumen and soy protein isolate.
Scientists at McGill University evaluated the effects of HPP on the physicochemical properties of whole liquid egg, egg albumen and egg yolk.