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Abstract:
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Ch. 1. Structure of Hen Eggs and Physiology of Egg Laying / T. Okubo, S. Akachi and H. Hatta -- Ch. 2. General Chemical Composition of Hen Eggs / H. Sugino, T. Nitoda and L. R. Juneja -- Ch. 3. Nutritive Evaluation of Hen Eggs / M. A. Gutierrez, H. Takahashi and L. R. Juneja -- Ch. 4. Insights into the Structure-Function Relationships of Ovalbumin, Ovotransferrin, and Lysozyme / Hisham R. Ibrahim -- Ch. 5. Egg Yolk Proteins / L. R. Juneja and M. Kim -- Ch. 6. Egg Yolk Lipids / L. R. Juneja -- Ch. 7. Glyco Ch. 12. Microbiology of Eggs / M. Kobayashi, M. A. Gutierrez and H. Hatta.
Using hen eggs as a model, this text explores the use of eggs for food, industrial, and pharmaceutical applications. It covers the chemistry, biology, and function of lipids; carbohydrates; proteins; yolk antibody (IgY); and other materials of eggs. The novel merits of egg materials over others used in the same products are also discussed. These areas of egg technology have never been compiled before in one source.
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