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Product Description
View On Science Direct Egg Innovations And Strategies for Improvements By Patricia Hester (2017,HB)
Description
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. View more >
Key Features
- Focuses on the production and food science aspects of eggs
- Includes a broad range of microbial contaminants, their risks, and prevention, as well as non-microbial contaminant risks
- Presents analytical techniques for practical application
Readership
Designed for poultry and food scientists, technologists, food industry workers, microbiologists, public health workers. It is valuable as an industrial reference book and also for academic libraries that cover the domains of food production, poultry conglomerates or food science
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