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Books in Egg and egg products

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    • Designer Poultry Eggs

      • 1st Edition
      • August 5, 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
      Designer Poultry Eggs: Innovations, Applications, and Future Outlook serves as a comprehensive guide to the science and practical applications of improving egg quality. It explores cutting-edge methods for enriching eggs with omega-3 fatty acids, vitamins, and minerals, while simultaneously reducing cholesterol content. This book is ideal for food scientists, nutritionists, and poultry industry professionals who aim to meet consumer demands, improve egg production, and promote sustainable practices. Beyond nutrient enrichment, the book delves into the use of antioxidants and innovative production strategies to create healthier eggs.It also offers insights into future trends, market applications, and the growing role of designer eggs in addressing global nutritional challenges. With actionable knowledge and strategies, this resource empowers readers to adopt sustainable solutions for enhancing egg quality and overcoming production challenges.

    • 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
      • Y Nys + 2 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 7 5 4 9
      • Paperback
        9 7 8 0 0 8 1 0 1 6 8 2 4
      • eBook
        9 7 8 0 8 5 7 0 9 3 9 1 2
      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 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two then provides essential information on egg formation and chemistry. Factors that impact egg quality are the focus of part three. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics. Part four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume.With its distinguished editors and international team of contributors, Volume 1 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.