Egg uses and processing technologies : new developments
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Bibliographic Information
Egg uses and processing technologies : new developments
CAB International, c1994
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Includes bibliographical references and index
Description and Table of Contents
Description
There has been a significant decline in many developed countries in the per capita consumption of eggs over the last 30 years. This poses a major challenge to the egg industry which is seeking to develop new products and processing technologies to maintain its position. Much recent research has been directed at finding non-food uses for eggs and at modifing egg chemistry to improve their nutritional value. This book addresses these issues and consists of 34 papers by international authorities from around the world, including North America, East Asia, Europe and Australia. It is divided into five parts and the papers are revised versions of those presented at the First International Symposium on Non-Conventional Egg Uses and Newly-emerging Processing Technologies, held in Banff, Canada, in 1992. The book is a unique reference source for research workers in both the academic sector and in industry, concerned with poultry science, food science and technology, and human nutrition.
Table of Contents
1: Egg chemicals and separation technologies 2: Separation, purification and thermal stability of lysozyme and avidin from chicken egg white, T D Durance 3: Egg cholesterol removal by supercritical fluid extraction technology, G W Froning 4: New extraction and fractionation method for lecithin and neutral oil from egg yolk, J S Sim 5: A simple procedure for the isolation of phosvitin from chicken egg yolk, J N Losso and S Nakai 6: Non-food egg uses 7: Modified avidins for application in avidin-biotin technology: An improvement on nature, E A Bayer and M Wilchek 8: Egg white lysozyme as a preservative for use in foods, E A Johnson 9: Large scale preparation of sialic acid and derivatives from chalaza and delipidated egg yolk, L R Juneja et al. 10: Preparation and purification of fab' immunoactive fragments from chicken egg immunoglobulin using pepsin and Aspergillus saitoi protease, E M Akita and S Nakai 11: Prevention of fish disease using egg yolk antibody, H Hatta et al. 12: Functional modification of egg products 13: New methods for improving functionality of egg white proteins, A Kato et al. 14: Preparation of transparent gels from egg white and egg proteins, E Doi and N Kitabatake 15: Improvement of solubility and foaming properties of egg yolk protein and its separation from yolk lipid by liquid- liquid extraction, A C Germs 16: Radiation pasteurization of frozen whole egg, J Kijowski et al. 17: Nutritional modification of egg products 18: Fatty acid modification of yolk lipids and cholesterol-lowering eggs, Z Jiang and J S Sim 19: High linolenic acid eggs and their influence on blood lipids in humans, L K Ferrier et al 20: The fortification of hens' eggs with Omega-3 long chain fatty acids and their effect in humans, D J Farrell 21: N-3 fatty acid enriched eggs as a source of long chain N-3 fatty acids for the developing infant, G Cherian and J S Sim 22: Consumption of N-3 PUFA enriched eggs and changes of plasma lipids in human subjects, J S Sim and Z Jiang
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