Books in Egg and egg products

Designer Poultry Eggs

1st Edition
July 1, 2025
Arup Giri + 2 more
English
Paperback
9 7 8 0 4 4 3 3 4 2 6 2 2
eBook
9 7 8 0 4 4 3 3 4 2 6 3 9

Traditional farming methods often intersect with groundbreaking advancements in the poultry industry, from nutritional optimization to genetic innovations. Compiling research and creating practical methods for industry stakeholders can pose a challenge. Fortunately, Designer Poultry Eggs: Innovations, Applications, and Future Outlook empowers readers with actionable knowledge and strategies for omega-3 enrichment, vitamin, mineral, and antioxidant enrichment, reduced cholesterol content, and more. Ethical, sustainability and safety considerations are discussed and case studies exemplify success stories of implementation. This practical, one-of-a-kind reference draws from numerous areas of study, including genetic engineering, nutrigenomics, animal feed science, food safety, sustainability and more. Designer Poultry Eggs: Innovations, Applications, and Future Outlook is an essential read for egg producers and for poultry researchers working in both academic and industry settings.

Egg Innovations and Strategies for Improvements

1st Edition
December 19, 2016
Patricia Hester
English
Hardback
9 7 8 0 1 2 8 0 0 8 7 9 9
eBook
9 7 8 0 1 2 8 0 1 1 5 1 5

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.

Improving the Safety and Quality of Eggs and Egg Products

1st Edition
August 19, 2011
F Van Immerseel + 2 more
English
Paperback
9 7 8 0 0 8 1 0 1 6 8 0 0
eBook
9 7 8 0 8 5 7 0 9 3 9 2 9

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 areasVolume 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.

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Books in Egg and egg products

Designer Poultry Eggs

Egg Innovations and Strategies for Improvements

Improving the Safety and Quality of Eggs and Egg Products