Improving the Safety and Quality of Eggs and Egg Products

Written By F Van Immerseel
Improving the Safety and Quality of Eggs and Egg Products
  • Publsiher : Elsevier
  • Release : 19 August 2011
  • ISBN : 0857093924
  • Pages : 448 pages
  • Rating : /5 from reviews
GET THIS BOOKImproving the Safety and Quality of Eggs and Egg Products


Download or read book entitled Improving the Safety and Quality of Eggs and Egg Products by author: F Van Immerseel which was release on 19 August 2011 and published by Elsevier with total page 448 pages . This book available in PDF, EPUB and Kindle Format. 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 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics. With its distinguished editors and international team of contributors, Volume 2 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 safety and nutritional quality with reference to egg contaminants such as Salmonella Enteritidis Chapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods Presents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs

Improving the Safety and Quality of Eggs and Egg Products

Improving the Safety and Quality of Eggs and Egg Products
  • Author : F Van Immerseel,Y Nys,M Bain
  • Publisher : Elsevier
  • Release Date : 2011-08-19
  • Total pages : 448
  • ISBN : 0857093924
GET BOOK

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 ...

Improving the Safety and Quality of Nuts

Improving the Safety and Quality of Nuts
  • Author : Linda J Harris
  • Publisher : Elsevier
  • Release Date : 2013-10-31
  • Total pages : 440
  • ISBN : 0857093924
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Summary : 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 ...

Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality
  • Author : M Taylor
  • Publisher : Elsevier
  • Release Date : 2014-11-04
  • Total pages : 442
  • ISBN : 0857093924
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Summary : 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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  • Publisher : Elsevier
  • Release Date : 2012-04-19
  • Total pages : 480
  • ISBN : 0857093924
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Summary : Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the ...

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Summary : Each part contains these chapters: Industry overview -- Industry statistics & performance indicators -- Financial norms and ratios -- Company directory -- Rankings and companies -- Mergers & acquisitions -- Associations -- Consultants -- Trade information sources -- Trade shows....

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Summary : Food fats and health; Egg consumption; Egg lipids and nutrition; Ovo-technologies; IgY technologies; Food safety; Shell eggs....

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  • Author : Anonim
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Summary : Read online Agri food Research in Ontario written by , published by which was released on 1993. Download full Agri food Research in Ontario Books now! Available in PDF, ePub and Kindle....

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  • Release Date : 2001
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Summary : Read online Annual Reciprocal Meat Conference Proceedings written by , published by which was released on 2001. Download full Annual Reciprocal Meat Conference Proceedings Books now! Available in PDF, ePub and Kindle....

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  • Author : Anonim
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Summary : Read online Cry California written by , published by which was released on 1980. Download full Cry California Books now! Available in PDF, ePub and Kindle....

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  • ISBN : 0857093924
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Summary : Read online Poultry and Egg Marketing written by , published by which was released on 2000. Download full Poultry and Egg Marketing Books now! Available in PDF, ePub and Kindle....