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Books > Health, Home & Family > Family & health > Fitness & diet > General
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.
The fourth edition of this bestselling text will again provide the
latest coverage of the biochemistry and physiology of vitamins and
vitamin-like substances. Extensively revised and expanded on the
basis of recent research findings with enlarged coverage of health
effects of vitamin-like factors, it is ideally suited for students
and an important reference for anyone interested in nutrition, food
science, animal science or endocrinology. It contains a cohesive
and well-organized presentation of each of the vitamins, as well as
the history of their discoveries and current information about
their roles in nutrition and health.
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