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Egg Bioscience and Biotechnology

ISBN: 978-0-470-03998-4
366 pages
March 2008
Egg Bioscience and Biotechnology (0470039981) cover image
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, anti-hypertensive, and anti-oxidant properties.
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Preface.

Contributors.

1 Structure and Chemical Compositions of Eggs (Eunice C. Y. Li-Chan and Hyun-Ock Kim).

2 Biosynthesis and Structural Assembly of Eggshell Components (M. T. Hincke, O. Wellman-Labadie, M. D. McKee, J. Gautron, Y. Nys, and K, Mann)

3 Bioavailability and Physiological Function of Eggshells and Eggshell Membranes (Y. Masuda and H. Hiramatsu).

4 Bioactive Components in Egg White (Y. Mine and I. D'Silva)

5 Bioactive Components in Egg Yolk (Hajime Hatta, Mahendra P. Kapoor, and Lekh Raj Juneja).

6 Egg Allergens (Marie Yang and Yoshinori Mine).

7 Production of Novel Proteins in Chicken Eggs (Robert J. Etches).

8 Egg Products Industry and Future Perspectives (Glenn W. Froning).

Index.

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"The publication describes the most recent advances in the study." (Food Science and Technology Abstracts, September 2008)
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