Eggs and Health Promotion

vitamin E content of eggs decreases with processing and storage time; thus, the level required in hens' diets should be adjusted depending not only on the fatty acid composition of the eggs but also on the conditions of processing and ...

Eggs and Health Promotion

Eggs and Health Promotion provides up-to-date research on the use of eggs in human health. This single, convenient reference deals with the role of eggs in diet, nutrition, and disease. The book also includes current scientific data on the use of eggs to produce and deliver drugs, nutrients, and immunotherapies in patients. Written by well-known and highly respected scientists, this book will be of interest to health practitioners and scientists; pharmacologists; and commercial egg producers. Dispelling misconceptions and covering significant recent advances in egg use, Eggs and Health Promotion makes an important contribution to the literature on the role of eggs in human health, nutrition, and disease treatment and prevention. Key chapters include the health implications and benefits of egg consumption, production of antibodies in eggs for medical use, veterinary drug residues, egg safety, and egg and health myths and misconceptions.

More Books:

Eggs and Health Promotion
Language: en
Pages: 202
Authors: Ronald Ross Watson
Categories: Medical
Type: BOOK - Published: 2008-06-02 - Publisher: John Wiley & Sons

Eggs and Health Promotion provides up-to-date research on the use of eggs in human health. This single, convenient reference deals with the role of eggs in diet, nutrition, and disease. The book also includes current scientific data on the use of eggs to produce and deliver drugs, nutrients, and immunotherapies
Handbook of Food Fortification and Health
Language: en
Pages: 461
Authors: Victor R. Preedy, Rajaventhan Srirajaskanthan, Vinood B. Patel
Categories: Medical
Type: BOOK - Published: 2013-07-04 - Publisher: Springer Science & Business Media

Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health
Egg Bioscience and Biotechnology
Language: en
Pages: 376
Authors: Yoshinori Mine
Categories: Technology & Engineering
Type: BOOK - Published: 2008-01-03 - Publisher: John Wiley & Sons

Egg Bioscience and Biotechnology provides a very focused look at the most recent advances in the study and value-added use of the bioactive components of eggs. This book focuses mainly on biologically active substances derived from egg components and their potential use. These include substances with anti-microbial, anti-adhesive, immunomodulatory, anti-cancer,
Improving the Safety and Quality of Eggs and Egg Products
Language: en
Pages: 448
Authors: F Van Immerseel, Y Nys, M Bain
Categories: Technology & Engineering
Type: BOOK - Published: 2011-08-19 - Publisher: Elsevier

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
Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Language: en
Pages: 3632
Authors: Y. H. Hui, Frank Sherkat
Categories: Technology & Engineering
Type: BOOK - Published: 2005-12-19 - Publisher: CRC Press

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to