Eggs And Egg Products

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Improving the Safety and Quality of Eggs and Egg Products

Author : F Van Immerseel
Publisher : Elsevier
ISBN 13 : 0857093924
Total Pages : 448 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Improving the Safety and Quality of Eggs and Egg Products by : F Van Immerseel

Download or read book Improving the Safety and Quality of Eggs and Egg Products written by F Van Immerseel and published by Elsevier. This book was released on 2011-08-19 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 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

Essentials of Food Science

Author : Vickie A. Vaclavik
Publisher : Springer Science & Business Media
ISBN 13 : 146149138X
Total Pages : 495 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Essentials of Food Science by : Vickie A. Vaclavik

Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2013-12-05 with total page 495 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

Egg Science and Technology

Author : William J Stadelman
Publisher : CRC Press
ISBN 13 : 1351453718
Total Pages : 592 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Egg Science and Technology by : William J Stadelman

Download or read book Egg Science and Technology written by William J Stadelman and published by CRC Press. This book was released on 2017-12-14 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: handling shell eggs to maintain quality at a level for customer satisfaction trouble shooting problems during handling chemistry of the egg, emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid, frozen, and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.

Egg Innovations and Strategies for Improvements

Author : Patricia Hester
Publisher : Academic Press
ISBN 13 : 0128011513
Total Pages : 646 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Egg Innovations and Strategies for Improvements by : Patricia Hester

Download or read book Egg Innovations and Strategies for Improvements written by Patricia Hester and published by Academic Press. This book was released on 2016-12-19 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends. Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability. Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries. Focuses on the production and food science aspects of eggs Includes a broad range of microbial contaminants, their risks, and prevention, as well as non-microbial contaminant risks Presents analytical techniques for practical application

Producing Safe Eggs

Author : Steven C Ricke
Publisher : Academic Press
ISBN 13 : 0128026774
Total Pages : 460 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Producing Safe Eggs by : Steven C Ricke

Download or read book Producing Safe Eggs written by Steven C Ricke and published by Academic Press. This book was released on 2016-09-13 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: Producing Safe Eggs: Microbial Ecology of Salmonella takes the unique approach of interfacing problems of Salmonella and microbial contamination with commercial egg production. It presents in-depth information on microbial contamination, safety and control, physiology, immunology, neurophysiology, and animal welfare, which makes this book a complete reference for anyone involved in the safe production of eggs and egg products in the food industry. This book discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants and retail businesses. It is an integral reference for food scientists, food safety and quality professionals, food processors, food production managers, and food business owners, as well as students in food science, safety, microbiology, and animal science. Includes pre- and post-harvest control measures to reduce microbial contamination and salmonella risks Presents hot topics regarding vaccination, egg-in-shell pasteurization, and other new technologies currently under development Provides risk assessment strategies for implementation in business operations Discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants, and retail businesses Offers a complete reference for anyone involved in the safe production of eggs and egg products in the food industry

Egg Science and Technology

Author : William J Stadelman
Publisher : CRC Press
ISBN 13 : 135145370X
Total Pages : 557 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Egg Science and Technology by : William J Stadelman

Download or read book Egg Science and Technology written by William J Stadelman and published by CRC Press. This book was released on 2017-12-14 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: handling shell eggs to maintain quality at a level for customer satisfaction trouble shooting problems during handling chemistry of the egg, emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid, frozen, and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.

Handbook of Food Chemistry

Author : Peter Chi Keung Cheung
Publisher : Springer
ISBN 13 : 9783642366048
Total Pages : 0 pages
Book Rating : 4.3/5 (66 download)

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Book Synopsis Handbook of Food Chemistry by : Peter Chi Keung Cheung

Download or read book Handbook of Food Chemistry written by Peter Chi Keung Cheung and published by Springer. This book was released on 2015-10-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Food Microbiology, 2 Volume Set

Author : Osman Erkmen
Publisher : John Wiley & Sons
ISBN 13 : 1119237769
Total Pages : 940 pages
Book Rating : 4.1/5 (192 download)

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Book Synopsis Food Microbiology, 2 Volume Set by : Osman Erkmen

Download or read book Food Microbiology, 2 Volume Set written by Osman Erkmen and published by John Wiley & Sons. This book was released on 2016-06-13 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Eggs and Egg Products

Author : United States. Department of Agriculture
Publisher :
ISBN 13 :
Total Pages : 100 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Eggs and Egg Products by : United States. Department of Agriculture

Download or read book Eggs and Egg Products written by United States. Department of Agriculture and published by . This book was released on 1941 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Review of the Egg Products Inspection Act

Author : United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry
Publisher :
ISBN 13 :
Total Pages : 482 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Review of the Egg Products Inspection Act by : United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry

Download or read book Review of the Egg Products Inspection Act written by United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry and published by . This book was released on 1986 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Eggs as Functional Foods and Nutraceuticals for Human Health

Author : Jianping Wu
Publisher : Royal Society of Chemistry
ISBN 13 : 178801779X
Total Pages : 422 pages
Book Rating : 4.7/5 (88 download)

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Book Synopsis Eggs as Functional Foods and Nutraceuticals for Human Health by : Jianping Wu

Download or read book Eggs as Functional Foods and Nutraceuticals for Human Health written by Jianping Wu and published by Royal Society of Chemistry. This book was released on 2019-05-01 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Improving the Safety and Quality of Eggs and Egg Products

Author : Y Nys
Publisher : Elsevier
ISBN 13 : 0857093916
Total Pages : 632 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Improving the Safety and Quality of Eggs and Egg Products by : Y Nys

Download or read book Improving the Safety and Quality of Eggs and Egg Products written by Y Nys and published by Elsevier. This book was released on 2011-08-19 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 impact egg quality are the focus of part three. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics. Part four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume. With its distinguished editors and international team of contributors, Volume 1 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 chemistry, production and consumption with reference to the factors than can impact egg quality Reviews recent research in the areas of disease, egg quality and the development of new technologies to assure egg safety Comprehensively covers organic, free-range and processed egg production

Egg Products

Author :
Publisher :
ISBN 13 :
Total Pages : 366 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Egg Products by :

Download or read book Egg Products written by and published by . This book was released on 1954 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Eggs and Egg Products, Report [on] Differences in Costs of Production of Eggs and Egg Products in the United States and in the Principal Competing Country

Download Eggs and Egg Products, Report [on] Differences in Costs of Production of Eggs and Egg Products in the United States and in the Principal Competing Country PDF Online Free

Author : United States Tariff Commission
Publisher :
ISBN 13 :
Total Pages : 48 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Eggs and Egg Products, Report [on] Differences in Costs of Production of Eggs and Egg Products in the United States and in the Principal Competing Country by : United States Tariff Commission

Download or read book Eggs and Egg Products, Report [on] Differences in Costs of Production of Eggs and Egg Products in the United States and in the Principal Competing Country written by United States Tariff Commission and published by . This book was released on 1929 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Grading and Inspection of Eggs and Egg Products

Author : Thomas Henry Pond
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.X/5 (3 download)

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Book Synopsis Grading and Inspection of Eggs and Egg Products by : Thomas Henry Pond

Download or read book Grading and Inspection of Eggs and Egg Products written by Thomas Henry Pond and published by . This book was released on 1959 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Improving the Safety and Quality of Eggs and Egg Products

Author : Yves Nys
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (762 download)

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Book Synopsis Improving the Safety and Quality of Eggs and Egg Products by : Yves Nys

Download or read book Improving the Safety and Quality of Eggs and Egg Products written by Yves Nys and published by . This book was released on 2011 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Eggs and Egg Products

Author : United States Tariff Commission
Publisher :
ISBN 13 :
Total Pages : 48 pages
Book Rating : 4.:/5 (5 download)

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Book Synopsis Eggs and Egg Products by : United States Tariff Commission

Download or read book Eggs and Egg Products written by United States Tariff Commission and published by . This book was released on 1929 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: