Buch, Englisch, 216 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 614 g
Basic and Applied Science
Buch, Englisch, 216 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 614 g
ISBN: 978-0-8493-4005-5
Verlag: CRC Press
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.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
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
