Author: C. F. LangworthyPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 34
Book Description
Eggs and Their Value as Food
Author: C. F. LangworthyPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 34
Book Description
Eggs as Functional Foods and Nutraceuticals for Human Health
Author: Jianping WuPublisher: Royal Society of Chemistry
ISBN: 178801779X
Category : Medical
Languages : en
Pages : 422
Book Description
Often described as ‘nature’s perfect food’, perceptions of egg consumption and human health have evolved substantially over the past decades, in particular dietary guidelines no longer include a limit for dietary cholesterol and recommend eggs as part of healthy eating patterns. This book presents the opportunities for processing eggs to produce value-added food, nutritional, biomedical, functional food, and nutraceutical applications. It provides new evidence around egg consumption with respect to cardiovascular diseases, metabolic syndrome, weight management, mental development, eye, muscle, and ageing health. It also highlights the new discovery regarding egg bioactives that are relevant to anti-oxidants, anti-inflammation, cardiovascular and bone health, anti-microbial and anti-viral activities. Appealing to food scientists, food chemists, researchers in human nutrition specialising in eggs and dairy nutrition, and those involved in egg production, this book is reflecting the trends and innovations in this area of research.
Eggs and Their Uses as Food
Author: C. F. LangworthyPublisher:
ISBN:
Category : Eggs as food
Languages : en
Pages : 36
Book Description
Eggs and Their Uses as Food
Author: Charles Ford LangworthyPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 32
Book Description
Improving the Safety and Quality of Eggs and Egg Products
Author: F Van ImmerseelPublisher: Elsevier
ISBN: 0857093924
Category : Technology & Engineering
Languages : en
Pages : 441
Book Description
Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areasVolume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics.With its distinguished editors and international team of contributors, Volume 2 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject. - Focuses on egg safety and nutritional quality with reference to egg contaminants such as Salmonella Enteritidis - Chapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods - Presents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs
New Egg Reporter
Author: U.S. Egg and Poultry Magazine
Author: Value-Addition in Food Products and Processing Through Enzyme Technology
Author: Mohammed KuddusPublisher: Academic Press
ISBN: 0323903762
Category : Science
Languages : en
Pages : 540
Book Description
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. - Presents research data from experts - Includes emerging industry topics such as baby food and food safety - Offers methodologies of enzymes in diagnostics for food testing and analysis - Emphasizes enzyme technology through a microbial biotechnological lens - Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood
The Proceedings of the Iowa Academy of Science
Author: Iowa Academy of SciencePublisher:
ISBN:
Category : Science
Languages : en
Pages : 442
Book Description
List of members in each volume.
Sessional Papers of the Parliament of the Dominion of Canada
Author: Canada. ParliamentPublisher:
ISBN:
Category : Canada
Languages : en
Pages : 1136
Book Description