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Author: David Bedford
Publisher: QED Publishing
Published: 2011-02
Total Pages: 24
ISBN-13: 9781848354371
DOWNLOAD EBOOKEd loves his egg and is not at all sure that he wants to leave it, but when he finally gives it up he discovers that there is something better.
Author: Rainer Huopalahti
Publisher: Springer Science & Business Media
Published: 2007-05-19
Total Pages: 310
ISBN-13: 3540378855
DOWNLOAD EBOOKBioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.
Author: Yoshinori Mine
Publisher: John Wiley & Sons
Published: 2008-01-03
Total Pages: 378
ISBN-13: 0470181230
DOWNLOAD EBOOKEgg Bioscience and Biotechnology provides a very focused look at the most recent advances in the study and value-added use of the bioactive components of eggs. This book focuses mainly on biologically active substances derived from egg components and their potential use. These include substances with anti-microbial, anti-adhesive, immunomodulatory, anti-cancer, anti-hypertensive, and anti-oxidant properties.
Author: Yoshinori Mine
Publisher: CRC Press
Published: 2023-09-12
Total Pages: 807
ISBN-13: 1000899616
DOWNLOAD EBOOKEggs 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.
Author: D. Charles Deeming
Publisher: OUP Oxford
Published: 2015-08-13
Total Pages: 440
ISBN-13: 0191028797
DOWNLOAD EBOOKNests, Eggs, and Incubation brings together a global team of leading authorities to provide a comprehensive overview of the fascinating and diverse field of avian reproduction. Starting with a new assessment of the evolution of avian reproductive biology in light of recent research, the book goes on to cover four broad areas: the nest, the egg, incubation, and the study of avian reproduction. New research on nest structures, egg traits, and life history is incorporated, whilst contemporary methodologies such as self-contained temperature probes and citizen science are also discussed. Applied chapters describe how biological knowledge can be applied to challenges such as urbanisation and climate change. The book concludes by suggesting priorities for future research. This book builds upon the foundations laid down by Charles Deeming's 2002 work Avian Incubation (available for readers of this book to access online for free), much of which remains relevant today. Read in conjunction with this previous volume, it provides an up-to-date and thorough review of egg biology, nest function, and incubation behaviour, which will be an essential resource for students of avian biology, as well as both professional and amateur ornithologists working in the field of avian reproduction.
Author: Stephanie Clark
Publisher: John Wiley & Sons
Published: 2014-04-03
Total Pages: 603
ISBN-13: 1118846281
DOWNLOAD EBOOKFOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
Author: Zeynep Ustunol
Publisher: John Wiley & Sons
Published: 2014-12-19
Total Pages: 526
ISBN-13: 1118860616
DOWNLOAD EBOOKFood proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.
Author: M. K. Brett-Surman
Publisher: Indiana University Press
Published: 2012-06-27
Total Pages: 1160
ISBN-13: 0253008492
DOWNLOAD EBOOKA new edition of the illustrated compendium that is “a gift to serious dinosaur enthusiasts” (Science). What do we know about dinosaurs, and how do we know it? How did they grow, move, eat, and reproduce? Were they warm-blooded or cold-blooded? How intelligent were they? How are the various groups of dinosaurs related to each other, and to other kinds of living and extinct vertebrates? What can the study of dinosaurs tell us about the process of evolution? And why did typical dinosaurs become extinct? These questions and more are addressed in this new, expanded edition of The Complete Dinosaur. Written by leading experts on the “fearfully great” reptiles, the book covers what we have learned about dinosaurs, from the earliest discoveries to the most recent controversies. Where scientific contention exists, the editors have let the experts agree to disagree. The Complete Dinosaur is a feast for serious dinosaur lovers, from the enthusiastic amateur to the professional paleontologist. Praise for the first edition: “An excellent encyclopedia that serves as a nice bridge between popular and scholarly dinosaur literature.” —Library Journal (starred review) “Stimulating armchair company for cold winter evenings. . . . Best of all, the book treats dinosaurs as intellectual fun.” —New Scientist “Useful both as a reference and as a browse-and-enjoy compendium.” —Natural History “Copiously illustrated and scrupulously up-to-date.” —Publishers Weekly “The amount of information in [these] pages is amazing. This book should be on the shelves of dinosaur freaks as well as those who need to know more about the paleobiology of extinct animals. It will be an invaluable library reference.” —American Reference Books Annual
Author: Isabel Guerrero-Legarreta
Publisher: John Wiley & Sons
Published: 2010-03-30
Total Pages: 806
ISBN-13: 0470504447
DOWNLOAD EBOOKA comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more
Author: Cheryl B. Greenacre
Publisher: John Wiley & Sons
Published: 2014-12-10
Total Pages: 366
ISBN-13: 111840386X
DOWNLOAD EBOOKBackyard Poultry Medicine and Surgery is a practical resource offering guidance on developing diagnostic and treatment plans for individual companion poultry or small flocks. Organized by body system to aid in developing a differential diagnosis list for common presenting signs, the book provides all the information clinicians need to effectively treat backyard poultry. Written by experts from both the commercial poultry field and the companion avian field, the book provides thorough coverage of both common and less common diseases of backyard chickens, ducks, and other poultry. The book begins with introductory chapters covering general information, an overview of US laws, and basic husbandry concerns, then moves into specific disease chapters organized by system. The book takes an individual medicine perspective throughout, with photographs, radiographs, and histopathological photomicrographs to illustrate principles and diseases. Backyard Poultry Medicine and Surgery is an invaluable guide to diseases and treatments for any practitioners treating backyard poultry.
