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Full Description
Eggs are one of the most popular foods worldwide due to their great taste and versatility, economical value and high nutritional content. The egg plays an important role in the human diet, both for the nutritional value of its many components (e.g., proteins, vitamins, minerals, choline, specific long chain fatty acids) as well for its wide range of functional characteristics, including foaming, gelling and emulsifying properties. The egg sector is a vibrant field with many new developments in terms of production, processing and commercialization as well as research. Since the beginning of the 21st century, the global production of eggs has grown by 69.5%, farm production systems have evolved to improve the welfare of laying hens, many eggshell and egg products have been developed to address the changing demands of consumers and our knowledge of the composition of the egg has been boosted by the latest gene-based technologies. Information on the science and technology of egg and egg processing is essential to governments, academia and industry.
The Handbook of Egg Science and Technology aims to be the first book providing a complete source of information about egg science and technology, covering topics such as world egg production, marketing of eggs, chemistry of egg components, functional properties of egg components, egg processing, egg product development, eggshell quality, grading, egg microbiology, egg pasteurization, egg nutrition and bioactive components, egg biotechnology and sustainability of egg production.
Features
Includes the most current and comprehensive scientific and technical information about egg science and technology
Presents an ideal guide for professionals in related food industries, egg business consultants, regulatory agencies and research groups
Answers the need for a comprehensive textbook for upper-level undergraduate and graduate courses in food science, animal science and poultry departments
A global panel of experts in the field of egg science was gathered with the aim to provide the most updated information and development on many topics likely to interest readers ranging from academia and food science students to managers working in the food production and egg processing sectors. This handbook is an excellent resource for the food and poultry industry, R&D sectors, as well as experts in the field of food and nutrition.
Contents
PART I. 1. Introduction. 2. World egg production and marketing trends PART II. 3. Egg biosynthesis, structure and general composition. 4. Eggshell and membranes. 5. Egg White. 6. Egg yolk constituents and structures. 7. Egg pigments, minerals, enzymes and vitamins PART III. 8. Egg white protein functionality. 9. Egg yolk lipid and protein funtionality PART IV. 10. Egg processing plant design- From shell eggs to liquid and powder egg products. 11. Eggshell calcium. 12. Application of eggs in food product development. 13. Traditional egg and egg products. 14. Innovative strategy to new egg product development PART V. 15. Egg shell and yolk colour. 16. Measurement of shell egg quality. 17. Shelf-life of eggs. 18. Regulations for shell eggs in different countries PART VI. 19. Egg proteomics and egg quality. 20. Microbiology of egg and egg products PART VII. 21. Egg shell membrane. 22. Bioactives of egg white proteins and peptides. 23. Egg yolk proteins and peptides. 24. Egg bioactives and chronic degenerative diseases. 25. Egg yolk lipids. 26. Lysozyme-anti-microbial agent and applications. 27. Egg yolk antibody-Igy. 28. Minor components of egg PART VIII. 29. Nutritional facts about eggs. 30. Egg Consumption and Cardiovascular Disease. 31. Egg allergy. 32. Dietary egg and chronic diseases-prevention of metabolic disorders. 33.Effect of dietary eggs on microbiota. 34. Egg and sport nutrition. 35. Egg and bone health. 36. Egg and brain health. 37. Egg carotenoid and eye health. 38. Evidence- based nutrition-fortified eggs- omega-3 egg, folate egg, lutein egg, VD egg, etc. PART IX. 39. Genome editing and its application to egg biotechnology. 40. Ex-ovo culture system of egg. 41. Egg and embryonic development PART X. 42.The sustainability of the egg sector- Opportunities and mitigation strategies. 43. List of key resources in the egg sector
