ENGLISH

Improving the Safety and Quality of Eggs and Egg Products: Volume 1: Egg chemistry, production and consumption (Food Science, Technology and Nutrition)

By Y Nys , M Bain , F Van Immerseel

Book information

Publisher
Woodhead Publishing
Year
2011
ISBN
1845697545, 9781845697549
Language
english
Format
PDF
Filesize
20 MB (20632992 bytes)
Pages
633\633
Orientation
no
Scanned
yes
Time added
2012-02-04 16:00:00

Description

Eggs are a convenient and economical food of high nutritional value, yet are also a significant source of foodborne disesase. The 2 volumes of this important collection review essential research and best practice in the production and processing of eggs with particular emphasis on their safety, nutritional and sensory quality. Opening chapters in Volume 1 set the scene with information on egg production and consumption worldwide. Following chapters introduce essential topics in egg chemistry and provide and overview of egg quality parameters. Chapters in Parts 3 and 4 then focus on egg production systems and their influences on egg safety and quality. The final section of the volume reviews the nutritional quality of eggs and their use as food ingredients.

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