Egg Nutrition and Biotechnology (Hardback)
  • Egg Nutrition and Biotechnology (Hardback)
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Egg Nutrition and Biotechnology (Hardback)

(editor), (editor), (editor)
£145.99
Hardback 512 Pages / Published: 01/12/1999
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Major research is now directed at improving the nutritional quality of eggs, and at using eggs in other products. Due to the decline in the consumption of eggs in the past few decades, researchers from many disciplines have been lead to look at the egg beyond its traditional food value, and to focus on economically viable biomedical, nutraceutical and ovo-biotechnologies. Written by international experts, this book is based on proceedings of the Second International Symposium on Egg Nutrition and Newly Emerging Ovo-Biotechnologies, held in Banff, Canada, in April 1998. It includes 39 chapters, covering food fats and health, egg consumption, egg lipids and nutrition, ovo-technologies, and food food safety.

Publisher: CABI Publishing
ISBN: 9780851993300
Number of pages: 512
Weight: 1066 g
Dimensions: 244 x 172 x 33 mm


MEDIA REVIEWS
"Presents 39 papers from an April 1998 symposium, highlighting issues of food fats and chronic diseases, misconception of food cholesterol and egg consumption, eggs and functioning nutraceuticals, new biotechnologies, food safety, and emerging pasteurization technologies for egg products. Specific
topics include eggs and dietary cholesterol, biological activities of conjugated linoleic acids and designer eggs, molecular modification of egg proteins for functional improvement, and applications of egg immunoglobulins in immunoaffinity chromatography. Sim is affiliated with the Department of
Agricultural, Food and Nutritional Science at the University of Alberta, Canada."--SciTech Book News


"Presents 39 papers from an April 1998 symposium, highlighting issues of food fats and chronic diseases, misconception of food cholesterol and egg consumption, eggs and functioning nutraceuticals, new biotechnologies, food safety, and emerging pasteurization technologies for egg products. Specific
topics include eggs and dietary cholesterol, biological activities of conjugated linoleic acids and designer eggs, molecular modification of egg proteins for functional improvement, and applications of egg immunoglobulins in immunoaffinity chromatography. Sim is affiliated with the Department of
Agricultural, Food and Nutritional Science at the University of Alberta, Canada."--SciTech Book News

"Presents 39 papers from an April 1998 symposium, highlighting issues of food fats and chronic diseases, misconception of food cholesterol and egg consumption, eggs and functioning nutraceuticals, new biotechnologies, food safety, and emerging pasteurization technologies for egg products. Specific topics include eggs and dietary cholesterol, biological activities of conjugated linoleic acids and designer eggs, molecular modification of egg proteins for functional improvement, and applications of egg immunoglobulins in immunoaffinity chromatography. Sim is affiliated with the Department of Agricultural, Food and Nutritional Science at the University of Alberta, Canada."--SciTech Book News


"Presents 39 papers from an April 1998 symposium, highlighting issues of food fats and chronic diseases, misconception of food cholesterol and egg consumption, eggs and functioning nutraceuticals, new biotechnologies, food safety, and emerging pasteurization technologies for egg products. Specific topics include eggs and dietary cholesterol, biological activities of conjugated linoleic acids and designer eggs, molecular modification of egg proteins for functional improvement, and applications of egg immunoglobulins in immunoaffinity chromatography. Sim is affiliated with the Department of Agricultural, Food and Nutritional Science at the University of Alberta, Canada."--SciTech Book News


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