Eggs

Nutrition, Consumption & Health

Wallace Segil, Hong Zou (Herausgeber)

Buch | Hardcover

175 Seiten

2012
Nova Science Publishers Inc (Verlag)
978-1-62100-125-6 (ISBN)

Infos

In this book, the authors present topical research in the study of the nutrition, consumption and health effects of eggs. Topics discussed in this compilation include the impact of egg contamination on environmental health; the evaluation of Vitamin A efficacy in edible eggs; egg white protein film and its application in food products; the emulsifying properties of egg yolk; egg allergies and analysis of residual antibiotics in egg using chromatographic techniques.

Inhalt

Preface; Egg Contamination as an Indicator of Environmental Health; Evaluation of Vitamin A Efficacy in Edible Eggs; Egg White Protein Film & its Application in Food Products; Emulsifying Properties of Egg Yolk; Analysis of Residual Antibiotics in Egg using Chromatographic Techniques; Eggs Allergy: When & Why?; Effect of pH on the Foam Fractionation of a Mixture of Egg White & Egg Yolk; Microbiological Safety & Decontamination of Chicken Eggs; Index.

Produkt-Details

• Erscheint lt. Verlag: 23.3.2012
• Verlagsort: New York
• Sprache: englisch
• Gewicht: 394 g
• Themenwelt: Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• ISBN-10: 1-62100-125-3 / 1621001253
• ISBN-13: 978-1-62100-125-6 / 9781621001256
• Zustand: Neuware