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.
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