Improving the Safety and Quality of Eggs and Egg Products

This book PDF is perfect for those who love Technology & Engineering genre, written by Y Nys and published by Elsevier which was released on 19 August 2011 with total hardcover pages 632. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Improving the Safety and Quality of Eggs and Egg Products books below.

Improving the Safety and Quality of Eggs and Egg Products
Author : Y Nys
File Size : 42,6 Mb
Publisher : Elsevier
Language : English
Release Date : 19 August 2011
ISBN : 9780857093912
Pages : 632 pages
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Improving the Safety and Quality of Eggs and Egg Products by Y Nys Book PDF Summary

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas. Volume 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two then provides essential information on egg formation and chemistry. Factors that impact egg quality are the focus of part three. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics. Part four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume. With its distinguished editors and international team of contributors, Volume 1 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject. Focuses on egg chemistry, production and consumption with reference to the factors than can impact egg quality Reviews recent research in the areas of disease, egg quality and the development of new technologies to assure egg safety Comprehensively covers organic, free-range and processed egg production

Improving the Safety and Quality of Eggs and Egg Products

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews

Get Book
Improving the Safety and Quality of Eggs and Egg Products

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews

Get Book
Improving the Safety and Quality of Eggs and Egg Products

Download or read online Improving the Safety and Quality of Eggs and Egg Products written by Yves Nys,Maureen Bain, published by Unknown which was released on 2011. Get Improving the Safety and Quality of Eggs and Egg Products Books now! Available in PDF, ePub and Kindle.

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Improving the Safety and Quality of Eggs and Egg Products

The 2 volumes review essential research and best practice in the production and processing of eggs with particular emphasis on their safety, nutritional and sensory quality. Volume 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two

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Improving the Safety and Quality of Eggs and Egg Products

Download or read online Improving the Safety and Quality of Eggs and Egg Products written by Yves Nys,Maureen Bain, published by Unknown which was released on 2011. Get Improving the Safety and Quality of Eggs and Egg Products Books now! Available in PDF, ePub and Kindle.

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Improving the Safety and Quality of Nuts

As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management. Part one explores production and processing practices and their influence on

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Handbook of Natural Antimicrobials for Food Safety and Quality

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives

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Egg Innovations and Strategies for Improvements

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

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