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Descriptor English: Egg White
Descriptor Spanish: Clara de Huevo
Descriptor clara de huevo
Scope note: Parte blanca de un huevo, especialmente del huevo de gallina, utilizado para cocinar. Contiene albúmina. (Traducción libre del original: Random House Unabridged Dictionary, 2d ed)
Descriptor Portuguese: Clara de Ovo
Descriptor French: Blanc d'oeuf
Entry term(s): Egg Whites
Tree number(s): G07.203.300.470.700
J02.500.470.700
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D004529
Scope note: The white of an egg, especially a chicken's egg, used in cooking. It contains albumin. (Random House Unabridged Dictionary, 2d ed)
Annotation: white of egg as food or as distinct from EGG YOLK, or egg white from dietary, food technol or econ viewpoint; differentiate from OVALBUMIN, the chemical albumin in egg white; egg-white edema: coord EDEMA (IM) + OVALBUMIN (NIM if indexed at all)
Allowable Qualifiers: AE adverse effects
AN analysis
CH chemistry
CL classification
EC economics
HI history
MI microbiology
PO poisoning
PS parasitology
RE radiation effects
SD supply & distribution
SN statistics & numerical data
ST standards
TO toxicity
VI virology
Related: Ovalbumin MeSH
DeCS ID: 4599
Unique ID: D004529
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 1966/01/01
Date of Entry: 1999/01/01
Revision Date: 2014/10/14
Egg White - Preferred
Concept UI M0007128
Scope note The white of an egg, especially a chicken's egg, used in cooking. It contains albumin. (Random House Unabridged Dictionary, 2d ed)
Preferred term Egg White
Entry term(s) Egg Whites



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