| Description |
204 pages : illustrations ; 26 cm |
| Contents |
Ch. 1. Structure of Hen Eggs and Physiology of Egg Laying / T. Okubo, S. Akachi and H. Hatta -- Ch. 2. General Chemical Composition of Hen Eggs / H. Sugino, T. Nitoda and L. R. Juneja -- Ch. 3. Nutritive Evaluation of Hen Eggs / M. A. Gutierrez, H. Takahashi and L. R. Juneja -- Ch. 4. Insights into the Structure-Function Relationships of Ovalbumin, Ovotransferrin, and Lysozyme / Hisham R. Ibrahim -- Ch. 5. Egg Yolk Proteins / L. R. Juneja and M. Kim -- Ch. 6. Egg Yolk Lipids / L. R. Juneja -- Ch. 7. Glycochemistry of Hen Eggs / M. Koketsu -- Ch. 8. Chemical and Physicochemical and Properties of Hen Eggs and their Application in Foods / H. Hatta, T. Hagi and K. Hirano -- Ch. 9. Enzymes in Unfertilized Hen Eggs / A. Seko, L. R. Juneja and T. Yamamoto -- Ch. 10. Cell Proliferation-Promoting Activities in Unfertilized Eggs / A. Seko and L. R. Juneja -- Ch. 11. Egg Yolk Antibody IgY and its Application / H. Hatta, M. Ozeki and K. Tsuda |
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Ch. 12. Microbiology of Eggs / M. Kobayashi, M. A. Gutierrez and H. Hatta |
| Summary |
Using hen eggs as a model, this 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 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Eggs -- Analysis.
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Eggs -- Composition.
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Eggs.
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| Author |
Yamamoto, Takehiko.
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| LC no. |
96038268 |
| ISBN |
0849340055 (acid-free paper) |
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