Egg Science and Technology
Egg Science and Technology

Author: William J. Stadelman

Publisher:

Published: 1977

Total Pages: 323

ISBN-13: 9780870552618

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The egg industry; Egg production practices; Quality identification of shell eggs; Quality preservation of shell eggs; The microbiology of eggs; Chemistry of eggs and egg products; Nutritive value of eggs; Merchandising eggs in supermarkets; Egg-products industry; Egg breaking; Freezing egg products; Egg product pasteurization; Desurgarization; Egg dehydration; Quality control and product specifications; Functional properties in foods; Uses other than in human foods; Egg product, process, and equipment patents (U.S); Selected bibliography of doctoral dissertations on eggs and egg; Products.

Egg Science and Technology
Egg Science and Technology

Author: William J Stadelman

Publisher: CRC Press

Published: 2017-12-14

Total Pages: 620

ISBN-13: 135145370X

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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 Science and Technology
Egg Science and Technology

Author: William J. Stadelman

Publisher:

Published: 1990

Total Pages: 472

ISBN-13:

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A reprint of the third edition originally published in 1986 by Avi Publishing. In this reference, 18 experts in the field review the current state of the egg industry and examine the major technological and sociological changes of recent decades that have affected the production and merchandising of eggs and egg products. Annotation copyrighted by Book News, Inc., Portland, OR

Egg Science and Technology, Fourth Edition
Egg Science and Technology, Fourth Edition

Author: William J Stadelman

Publisher: CRC Press

Published: 1995-08-10

Total Pages: 591

ISBN-13: 9781560228554

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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.

Fresh
Fresh

Author: Susanne Freidberg

Publisher: Harvard University Press

Published: 2010-10-01

Total Pages: 417

ISBN-13: 0674263626

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That rosy tomato perched on your plate in December is at the end of a great journey—not just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Opening the door of an ordinary refrigerator, it tells the curious story of the quality stored inside: freshness. We want fresh foods to keep us healthy, and to connect us to nature and community. We also want them convenient, pretty, and cheap. Fresh traces our paradoxical hunger to its roots in the rise of mass consumption, when freshness seemed both proof of and an antidote to progress. Susanne Freidberg begins with refrigeration, a trend as controversial at the turn of the twentieth century as genetically modified crops are today. Consumers blamed cold storage for high prices and rotten eggs but, ultimately, aggressive marketing, advances in technology, and new ideas about health and hygiene overcame this distrust. Freidberg then takes six common foods from the refrigerator to discover what each has to say about our notions of freshness. Fruit, for instance, shows why beauty trumped taste at a surprisingly early date. In the case of fish, we see how the value of a living, quivering catch has ironically hastened the death of species. And of all supermarket staples, why has milk remained the most stubbornly local? Local livelihoods; global trade; the politics of taste, community, and environmental change: all enter into this lively, surprising, yet sobering tale about the nature and cost of our hunger for freshness.