Egg Science and Technology

Food Products Press,U.S.
  • 4. Auflage
  • |
  • erschienen am 10. August 1995
  • Buch
  • |
  • Softcover
  • |
  • XVI, 592 Seiten
978-1-56022-855-4 (ISBN)
Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses.Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include:

- handling shell eggs to maintain quality at a level for customer satisfaction

- trouble shooting problems during handling

- chemistry of the egg, emphasizing nutritional value and potential nonfood uses

- merchandising shell eggs to maximize sales in refrigerated dairy sales cases

- conversion of shell eggs to liquid, frozen, and dried products

- value added products and opportunities for merchandising egg products as consumers look for greater convenienceEgg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.
  • Englisch
  • Abingdon
  • |
  • Großbritannien
Taylor & Francis Ltd
  • Für Beruf und Forschung
  • Neue Ausgabe
  • Höhe: 229 mm
  • |
  • Breite: 152 mm
  • 862 gr
978-1-56022-855-4 (9781560228554)
1560228555 (1560228555)
weitere Ausgaben werden ermittelt
Preface - The Egg Industry
- Egg-Production Practices
- Quality Identification of Shell Eggs
- The Preservation of Quality in Shell Eggs
- The Microbiology of Eggs
- The Chemistry of Eggs and Egg Products
- The Nutritive Value of the Egg
- Merchandising Eggs in Supermarkets
- Egg-Products Industry
- Egg Breaking
- Freezing Egg Products
- Egg-Product Pasteurization
- Desugarization of Egg Products
- Egg Dehydration
- Quality Assurance
- Functional Properties of Eggs in Foods
- Hard-Cooked Eggs
- Composition Modification of Eggs
- Development of Value Added Products
- Nonfood Uses of Eggs
- Egg Product, Process, and Equipment Patents (U.S.)
- Selected Bibliography of Doctoral Dissertations on Eggs and Egg Products
- Index

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