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Book Cover
Book

Title Egg uses and processing technologies : new developments / edited by J. S. Sim and S. Nakai
Published Wallingford, England : C. A. B. International, 1994

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Location Call no. Vol. Availability
 W'PONDS  637.5 Sim/Eua  AVAILABLE
Description viii, 436 pages : illustrations ; 24 cm
Contents Machine derived contents note: Preface -- Acknowledgements -- Part I: World Trends of Current Egg Uses -- 1. The Egg Industry in the Year 2000, G. Fairhurst -- 2. innovative Egg Products and Future Trends, R.C. Baker -- 3. Innovative Egg Products and Future Trends in Europe, R.W.A.W. Mulder et al -- 4. Innovative Egg Products and Fututre Trends in Japan, R. Nakamura -- 5. Innovative Egg Products and Future Trends in China, S.C. Yang -- 6. Innovative Egg Prodcuts and Future Trends in Korea, I.-J. Yoo -- Part II: Egg Chemicals and Separation Technologies -- 7. T.D. Durance -- 8. Separation of Immunoglobulin from Egg Yolk, S. Nakai -- 9. Egg Cholesterol Removal by Supercritical Fluid Extraction Technology, G.W. Froning -- 10. Removing Cholesterol fromLiquid Egg Yolk by CarbonDioxide-Supercritical Fluid Extraction, G> Zeidler et al -- 11. New eXtraction and Fractionation Method for Lecithin and Neutral Oil from Egg Yolk, J.S. Sim -- 12. Preparation ofPure Phospholipids from Egg Yolk, L.R. Juneja et al -- 13. A Simple Procedure for hte Isolation of Phosvitin from Chicken Egg Yolk, J.N. Losso and S. Nakai -- Part III: Non-Food Egg Uses -- 14. Modified Avidins for Application in Avidin-Biotin Technology: an Improvement on Nature, E.A. Bayer and M. Wilchek -- 15. Egg White Lysozyme as a Preservative for Use in Foods, E.A. Johnson -- 16. Large-Scale Preparation of Sailic Acidand Its Derivatives from Chalaza and Delipidated Egg Yolk, L.R. Juneja et al -- 17. Isolation, Characterisation, and Application of Hen Eggy Yolk Polyclonal Antibodies, J.R. Clarke et al -- 18. A New Process for IgY Isolation from Industrially Separated Egg Yolk Including Automation and Scale-up, J. Fichtali et al -- 19. Preparation and Purification of Fab' Immunoactive Fragments from Chicken Immunoglobulin Using Pepesin and Aspergillus saitoi Protease, E.M. Akita and S. Nakai -- 20. Prevention of Fish Disease Using Egg Yolk Antibody, H. Hatta et al -- Part IV: Functional Modification of Egg Products -- 21. New Methods for Impriving the FUnctionality of Egg WHite Protiens, A. Kato et al -- 22. Preparation of Transparent Gels from Egg White and Egg Protiens, E. Doi and N. Kitabatake -- 23. Gamma Irradiation and Physicochemical Properties of Eggs and Egg Products, C.-Y. Ma et al -- 24. 31P-NMR Study on the Interfacial Adsoptivity of Ovalbumin Promoted by Lysophosphatidylcholine and Free Fatty Cdids, Y. Mine et al -- 25. Low-Strain Rheology of Egg WHite and Egg WHite Protiens, H.R. Ball Jr et al -- 26. A New Process for Preparing Trasnparent Alkalised Duck Eggs and Assessment of Their Quality, H.-P. Su and C.-W. Lin -- 27. Improvement of Solubility and Foaming Properties of Egg Yolk Protien and Its Separation from Yolk Lipid by Liquid-Liquid Extraction, A.C. Germs -- 28. Radiation Pasteurisation of Frozen Whole Egg, J. Kijowski et al -- Part V: Nutritional Modification of Egg Products -- 29. Fatty Acid Modification of Yolk Lipids and CHolesterol-Lowering Eggs, Z. Jiang and J.S. Sim -- 30. High Linolenic Acid Eggs and THeir Inluence on Blood Lipids in Humans, L.K. Ferrier et al -- 31. Altering Fatty Acid and CHolesterol Contents of Eggs for Human Consumption, T.M. Shafey and B.E. Cham -- 32. The Fortification of Hens' Eggs with w3 Long Chain Fatty Acids and Their Effect in Humans, D.J. Farrell -- 33. Omega-3 Fatty Acid Enriched Eggs as a Source of Long CHain w3 Fatty Acids for the Developing Infant, G. Cherian and J.S. Sim -- 34. Consumption of w3 PUFA Enriched Eggs and Changes of Plasma Lipids in Human Subjects, J.S. Sim and Z. Jiang -- Index
Analysis Eggs Processing
Eggs Processing
Notes Developed from the First International Symposium on "Non-Conventional Egg Uses and Newly Emerging Processing Technologies," held in Banff, Canada on April 22-25, 1992
Bibliography Includes bibliographies
Subject Egg processing.
Egg products industry.
Egg processing -- Technological innovations.
Egg processing.
Egg products industry -- Technological innovations.
Egg products industry.
Egg trade.
Eggs as food.
Eggs.
Author Nakai, Shuryo.
Sim, J. S. (Jeong S.)
C.A.B. International.
International Symposium on "Non-Conventional Egg Uses and Newly Emerging Processing Technologies" (1st : 1992 : Banff, Alta.)
LC no. 95105077
ISBN 0851988660