Improving the Safety and Quality of Eggs and Egg Products: Volume 1 & 2

[rocky]

[TABLE="width: 100%"]
[TR]
[TD="class: itemviewrow, align: left"]Improving the Safety and Quality of Eggs and Egg Products: Volume 1: Egg chemistry, production and consumption (Food Science, Technology and Nutrition)
[/TD]
[TD="class: itemviewrow, width: 150, align: right"][/TD]
[/TR]
[TR]
[TD="align: left"] by: Y Nys, M Bain, F Van Immerseel[/TD]
[/TR]
[/TABLE]

[TABLE="width: 100%"]
[TR]
[TD="width: 30%, align: right"]Edition:
[/TD]
[TD="width: 70%, align: left"] 2011[/TD]
[/TR]
[TR]
[TD="width: 30%, align: right"] Pages:
[/TD]
[TD="width: 70%, align: left"] 633[/TD]
[/TR]
[TR]
[TD="width: 30%, align: right"] Publisher:
[/TD]
[TD="width: 70%, align: left"] --
[/TD]
[/TR]
[TR]
[TD="width: 30%, align: right"] Language:
[/TD]
[TD="width: 70%, align: left"] English
[/TD]
[/TR]
[TR]
[TD="width: 30%, align: right"] ISBN:
[/TD]
[TD="width: 70%, align: left"] 978-1-84569-754-9
[/TD]
[/TR]
[TR]
[TD="width: 30%, align: right"] Description:
[/TD]
[TD="width: 70%, align: left"]
[/TD]
[/TR]
[/TABLE]

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.

 

[rocky]

[TABLE="width: 100%"]
[TR]
[TD="class: itemviewrow, align: left"]Improving the Safety and Quality of Eggs and Egg Products: Volume 2: Egg safety and nutritional quality (Food Science, Technology and Nutrition)
[/TD]
[TD="class: itemviewrow, width: 150, align: right"][/TD]
[/TR]
[TR]
[TD="align: left"] by: M Bain, Y Nys, F Van Immerseel[/TD]
[/TR]
[/TABLE]

[TABLE="width: 100%"]
[TR]
[TD="width: 30%, align: right"]Edition:
[/TD]
[TD="width: 70%, align: left"] 2011[/TD]
[/TR]
[TR]
[TD="width: 30%, align: right"] Pages:
[/TD]
[TD="width: 70%, align: left"] 435[/TD]
[/TR]
[TR]
[TD="width: 30%, align: right"] Publisher:
[/TD]
[TD="width: 70%, align: left"] --
[/TD]
[/TR]
[TR]
[TD="width: 30%, align: right"] Language:
[/TD]
[TD="width: 70%, align: left"] English
[/TD]
[/TR]
[TR]
[TD="width: 30%, align: right"] ISBN:
[/TD]
[TD="width: 70%, align: left"] 978-0-85709-072-0
[/TD]
[/TR]
[TR]
[TD="width: 30%, align: right"] Description :
[/TD]
[TD="width: 70%, align: left"]
[/TD]
[/TR]
[/TABLE]

Opening chapters in Volume 2 of this essential collection address aspects of egg contamination, with particular emphasis on Salmonella Enteritidis. Control of egg safety and quality is the focus of part 2. Preharvest control of salmonella, egg decontamination and egg defect detection are among the topics reviewed. Part 3 covers the areas of nutritionally-enriched eggs, eggs as nutraceuticals and other applications of eggs.

 

[MotokoMotoko is verified member.]

Improving the Safety and Quality of Eggs and Egg Products Vol. 1 & 2
2011

To view the content, you need to Sign In or Register.

Updated by Request :up:​