Coverart for item
The Resource Improving the Safety and Quality of Eggs and Egg Products: : Egg Chemistry, Production And Consumption, 1, (electronic resource)

Improving the Safety and Quality of Eggs and Egg Products: : Egg Chemistry, Production And Consumption, 1, (electronic resource)

Label
Improving the Safety and Quality of Eggs and Egg Products: : Egg Chemistry, Production And Consumption, 1
Title
Improving the Safety and Quality of Eggs and Egg Products:
Title remainder
Egg Chemistry, Production And Consumption
Title number
1
Creator
Contributor
Subject
Genre
Language
eng
Summary
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 areas.Volume 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two then provides essential information on egg formation and chemistry. Factors that i
Member of
Cataloging source
EBLCP
http://library.link/vocab/creatorName
Nys, Y
Dewey number
  • 637.5
  • 637/.5
Index
no index present
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
  • Bain, M
  • Van Immerseel, F
Series statement
Woodhead Publishing Series in Food Science, Technology and Nutrition
http://library.link/vocab/subjectName
  • Egg processing
  • Egg products industry
Label
Improving the Safety and Quality of Eggs and Egg Products: : Egg Chemistry, Production And Consumption, 1, (electronic resource)
Instantiates
Publication
Note
  • Description based upon print version of record
  • 10.3 Assessment of the internal egg quality
Contents
  • Cover; Improving the safety and quality of eggs and egg products: Volume 1: Egg chemistry, productionand consumption; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part I Egg production and consumption; 1 Egg and egg product production and consumption in Europe and the rest of the world; 1.1 Introduction; 1.2 Worldwide overview; 1.3 European overview; 1.4 Conclusion and future trends; 1.5 References and further reading; 2 Social economic aspects of egg production in China; 2.1 Introduction
  • 2.2 Historical development of egg production in China2.3 Current status of the Chinese egg industry; 2.4 Future trends; 2.5 References and further reading; 3 Egg production in Africa; 3.1 Introduction; 3.2 Egg production; 3.3 Egg consumption, marketing and trade; 3.4 The production system; 3.5 Conclusion; 3.6 References; 4 Profiling the egg consumer: attitudes,perceptions and behaviours; 4.1 Introduction; 4.2 Egg consumption: evidence from the literature; 4.3 European legislation between consumers and eggs; 4.4 Evidence from the trust pilot survey; 4.5 Conclusion
  • 4.6 References and further reading5 Egg quality assurance schemes and egg traceability; 5.1 The role of eggs in human nutrition; 5.2 Egg quality; 5.3 Egg traceability; 5.4 Conclusions; 5.5 References and further reading; Part II Egg formation, chemistry and quality parameters; 6 Egg formation and chemistry; 6.1 Introduction; 6.2 Structure of the egg; 6.3 Composition of the egg; 6.4 Formation of the egg: an overview; 6.5 Formation of the egg yolk in the ovary; 6.6 Formation of the egg white and the shell in the oviduct; 6.7 Oviposition; 6.8 References
  • 7 Use of high-throughput technology to identify new egg components7.1 Introduction; 7.2 Functional genomics generated new insights for the characterisation of egg proteins; 7.3 Newly identified egg proteins; 7.4 Conclusion; 7.5 Acknowledgements; 7.6 References; 8 The eggshell: structure and protective function; 8.1 Introduction; 8.2 Structure of eggshell 1: composition and characterization; 8.3 Structure of eggshell 2: biosynthesis and constituents; 8.4 Applications: eggshell as an industrial raw material; 8.5 Conclusions; 8.6 Acknowledgement; 8.7 References
  • 9 Molecules involved in chemical defence of the chicken egg9.1 Introduction; 9.2 Molecules degrading microbial components; 9.3 Molecules decreasing bioavailability of iron and vitamins; 9.4 Molecules inhibiting the activity of microbial proteases; 9.5 Immunoglobulin superfamily; 9.6 Cytokines and other mediators of immune response; 9.7 Molecules involved in protection against stress and oxidative injury; 9.8 References; 10 Advances in egg defect detection, quality assessment and automated sorting and grading; 10.1 Introduction; 10.2 Assessment of eggshell quality
Control code
ocn867318375
Dimensions
unknown
Extent
1 online resource (641 p.)
Form of item
online
Isbn
9780857093912
Specific material designation
remote
System control number
(EBZ)ebs1598789e
Label
Improving the Safety and Quality of Eggs and Egg Products: : Egg Chemistry, Production And Consumption, 1, (electronic resource)
Publication
Note
  • Description based upon print version of record
  • 10.3 Assessment of the internal egg quality
Contents
  • Cover; Improving the safety and quality of eggs and egg products: Volume 1: Egg chemistry, productionand consumption; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part I Egg production and consumption; 1 Egg and egg product production and consumption in Europe and the rest of the world; 1.1 Introduction; 1.2 Worldwide overview; 1.3 European overview; 1.4 Conclusion and future trends; 1.5 References and further reading; 2 Social economic aspects of egg production in China; 2.1 Introduction
  • 2.2 Historical development of egg production in China2.3 Current status of the Chinese egg industry; 2.4 Future trends; 2.5 References and further reading; 3 Egg production in Africa; 3.1 Introduction; 3.2 Egg production; 3.3 Egg consumption, marketing and trade; 3.4 The production system; 3.5 Conclusion; 3.6 References; 4 Profiling the egg consumer: attitudes,perceptions and behaviours; 4.1 Introduction; 4.2 Egg consumption: evidence from the literature; 4.3 European legislation between consumers and eggs; 4.4 Evidence from the trust pilot survey; 4.5 Conclusion
  • 4.6 References and further reading5 Egg quality assurance schemes and egg traceability; 5.1 The role of eggs in human nutrition; 5.2 Egg quality; 5.3 Egg traceability; 5.4 Conclusions; 5.5 References and further reading; Part II Egg formation, chemistry and quality parameters; 6 Egg formation and chemistry; 6.1 Introduction; 6.2 Structure of the egg; 6.3 Composition of the egg; 6.4 Formation of the egg: an overview; 6.5 Formation of the egg yolk in the ovary; 6.6 Formation of the egg white and the shell in the oviduct; 6.7 Oviposition; 6.8 References
  • 7 Use of high-throughput technology to identify new egg components7.1 Introduction; 7.2 Functional genomics generated new insights for the characterisation of egg proteins; 7.3 Newly identified egg proteins; 7.4 Conclusion; 7.5 Acknowledgements; 7.6 References; 8 The eggshell: structure and protective function; 8.1 Introduction; 8.2 Structure of eggshell 1: composition and characterization; 8.3 Structure of eggshell 2: biosynthesis and constituents; 8.4 Applications: eggshell as an industrial raw material; 8.5 Conclusions; 8.6 Acknowledgement; 8.7 References
  • 9 Molecules involved in chemical defence of the chicken egg9.1 Introduction; 9.2 Molecules degrading microbial components; 9.3 Molecules decreasing bioavailability of iron and vitamins; 9.4 Molecules inhibiting the activity of microbial proteases; 9.5 Immunoglobulin superfamily; 9.6 Cytokines and other mediators of immune response; 9.7 Molecules involved in protection against stress and oxidative injury; 9.8 References; 10 Advances in egg defect detection, quality assessment and automated sorting and grading; 10.1 Introduction; 10.2 Assessment of eggshell quality
Control code
ocn867318375
Dimensions
unknown
Extent
1 online resource (641 p.)
Form of item
online
Isbn
9780857093912
Specific material designation
remote
System control number
(EBZ)ebs1598789e

Library Locations

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