albumen

(redirected from egg white)
Also found in: Dictionary, Thesaurus, Medical, Wikipedia.

albumin

, albumen
any of a group of simple water-soluble proteins that are coagulated by heat and are found in blood plasma, egg white, etc.

albumen

[‚al′byü·mən]
(cell and molecular biology)
The white of an egg, composed principally of albumin.
References in periodicals archive ?
The technique uses radio frequency (RF) waves to heat eggs and kill Salmonella without damaging the delicate egg whites.
natural component of egg white Lysozyme is effective against vegetative cells of Clostridium tyrobutyricum.
Egg white facial: You'll need 2 tablespoons of apple juice or apple cider vinegar (both of which contain malic acid, a gentle exfoliator), 2 tablespoons of milk (soured milk contains more beneficial lactic acid), and 1 egg white.
The researchers produced a type of nanoparticle at laboratorial scale in the presence of egg white through a simple method based on the principles of green chemistry.
This applied stress to the proteins, encouraging them to untangle and then refold into their original form - liquid egg white.
300g blackberries | 160g caster sugar, plus 4 tbsp for dusting | 2 heaped tbsp cornflour, mixed with 1/2 tbsp water | knob of butter | 3 free-range egg whites 1 Place the blackberries, sugar and splash of water in a saucepan.
For the Italian meringue: 90g egg whites 180g sugar 50g water 1.
Combining chocolate and an egg white makes this drink a grown up Easter treat to get you through the Bank Holiday weekend.
The egg white simply adds a light fluffy volume to the drink with no flavour; it The egg white simply adds a light fluffy volume to the drink with no flavour; it can be left out of the recipe, but trust us, it's better with it.
the yolks surrounded by chicken egg whites and 61 per cent surrounded by houbara egg whites were still alive.
Egg white omelette with cherry tomatoes 63 calories Serves 1 Preparation time: 5 minutes Cook time: 5 minutes ?
For effective pasteurization the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) recommends heating the egg white and egg yolk to a temperature of 57.