1st Edition

Hen Eggs
Basic and Applied Science




ISBN 9780849340055
Published December 13, 1996 by CRC Press
224 Pages

USD $365.00

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Book Description

The egg is a chemical storehouse-within an incubating egg a complicated set of chemical reactions take place that convert the chemicals into a living animal. Using hen eggs as a model, this new text explores the use of eggs for food, industrial, and pharmaceutical applications. It covers the chemistry, biology, and function of lipids; carbohydrates; proteins; yolk antibody (IgY); and other materials of eggs. The novel merits of egg materials over others used in the same products are also discussed. These areas of egg technology have never been compiled before in one source.

Table of Contents

Structure of Hen Eggs and Physiology of Egg Laying, T. Okubo, S. Akachi, and H. Hatta
General Chemical Composition of Hen Eggs, S. Sugino, T. Nitoda, and L.R. Juneja
Nutritive Evaluation of Hen Eggs, M. Guiterrez, H. Takahashi, and L.R. Juneja
Insights into the Structure-Function Relationships of Ovalbumin, Ovotransferrin, and Lysozyme, H.R. Ibrahim
Egg Yolk Lipids, L.R. Juneja
Glycochemistry of Hen Eggs, M. Koketshu
Chemical and Physicochemical Properties of Hen Eggs and Their Application in Foods, H. Hatta, T. Hagi, and K. Hirano
Enzymes in Unfertilized Hen Eggs, A. Seko, L.R. Juneja, and T. Yamamoto
Cell Proliferation-Promoting Activities in Unfertilized Eggs, A. Seko and L.R. Juneja
Egg Yolk Antibody, IgY and Its Application, H. Hatta, M. Ozeki, and K. Tsuda
Microbiology of Eggs, M. Kobayashi, M.A. Gutierrez, and H. Hatta

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