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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 :Unknown
  • Release Date :2011-08-19
  • Total pages :448
  • ISBN : 9780857093929
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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 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

Producing Safe Eggs

Producing Safe Eggs
  • Author : Steven C Ricke,Richard K Gast
  • Publisher :Unknown
  • Release Date :2016-09-13
  • Total pages :460
  • ISBN : 9780128026779
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Summary : Producing Safe Eggs: Microbial Ecology of Salmonella takes the unique approach of interfacing problems of Salmonella and microbial contamination with commercial egg production. It presents in-depth information on microbial contamination, safety and control, physiology, immunology, neurophysiology, and animal welfare, which makes this book a complete reference for anyone involved in the safe production of eggs and egg products in the food industry. This book discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants and retail businesses. It is an integral reference for food scientists, food safety and quality professionals, food processors, food production managers, and food business owners, as well as students in food science, safety, microbiology, and animal science. Includes pre- and post-harvest control measures to reduce microbial contamination and salmonella risks Presents hot topics regarding vaccination, egg-in-shell pasteurization, and other new technologies currently under development Provides risk assessment strategies for implementation in business operations Discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants, and retail businesses Offers a complete reference for anyone involved in the safe production of eggs and egg products in the food industry

Improving the Safety and Quality of Nuts

Improving the Safety and Quality of Nuts
  • Author : Linda J Harris
  • Publisher :Unknown
  • Release Date :2013-10-31
  • Total pages :440
  • ISBN : 9780857097484
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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 nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation of processes for reducing the microbial load on nuts and integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing. Chapters in part two focus on improving nut quality and safety and highlight oxidative rancidity in nuts, the impact of roasting on nut quality, and advances in automated nut sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios and walnuts. Improving the safety and quality of nuts is a comprehensive resource for food safety, product development and QA professionals using nuts in foods, those involved in nut growing, nut handling and nut processing, and researchers in food science and horticulture departments interested in the area. Reviews key aspects of nut safety and quality management and addresses the influences of production and processing practices on nut safety Analyses particular nut contaminants, safety management in nut processing and significant nut quality issues, such as oxidative rancidity Places focus on quality and safety in the production and processing of selected types of nuts

Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality
  • Author : M Taylor
  • Publisher :Unknown
  • Release Date :2014-11-04
  • Total pages :442
  • ISBN : 9781782420422
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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 for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality

Nanotechnology in the Food, Beverage and Nutraceutical Industries

Nanotechnology in the Food, Beverage and Nutraceutical Industries
  • Author : Qingrong Huang
  • Publisher :Unknown
  • Release Date :2012-04-19
  • Total pages :480
  • ISBN : 9780857095657
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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 first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials. With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike

It Starts with the Egg

It Starts with the Egg
  • Author : Rebecca Fett
  • Publisher :Unknown
  • Release Date :2019-02-28
  • Total pages :326
  • ISBN : 9780999676196
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Summary : A practical and evidence-backed approach for improving egg quality and fertility— fully revised and updated in 2019. The latest scientific research reveals that egg quality has a powerful impact on how long it takes to get pregnant and the risk of miscarriage. Poor egg quality is in fact the single most important cause of age-related infertility, recurrent miscarriage, and failed IVF cycles. Based on a vast array of scientific research, It Starts with the Egg provides a comprehensive program for improving egg quality in three months, with specific advice tailored to a variety of fertility challenges— including endometriosis, unexplained infertility, diminished ovarian reserve, PCOS, and recurrent miscarriage. With concrete strategies such as minimizing exposure to common toxins, choosing the right vitamins and supplements to safeguard developing eggs, and harnessing nutritional advice shown to boost IVF success rates, this book offers practical solutions that will help you get pregnant faster and deliver a healthy baby.

Egg Innovations and Strategies for Improvements

Egg Innovations and Strategies for Improvements
  • Author : Patricia Hester
  • Publisher :Unknown
  • Release Date :2016-12-19
  • Total pages :646
  • ISBN : 9780128011515
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Summary : Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends. Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability. Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries. Focuses on the production and food science aspects of eggs Includes a broad range of microbial contaminants, their risks, and prevention, as well as non-microbial contaminant risks Presents analytical techniques for practical application

Improving Food Quality with Novel Food Processing Technologies

Improving Food Quality with Novel Food Processing Technologies
  • Author : Özlem Tokuşoğlu,Barry G. Swanson
  • Publisher :Unknown
  • Release Date :2014-12-01
  • Total pages :484
  • ISBN : 9781466507241
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Summary : Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion. During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement.

Food, Drug & Medical Device Law

Food, Drug & Medical Device Law
  • Author : Roseann B. Termini
  • Publisher :Unknown
  • Release Date :2001
  • Total pages :657
  • ISBN : UOM:39015054437911
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Summary :

Cooking for Geeks

Cooking for Geeks
  • Author : Jeff Potter
  • Publisher :Unknown
  • Release Date :2010-07-20
  • Total pages :432
  • ISBN : 1449395872
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Summary : Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo). This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek. Initialize your kitchen and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Play with your food using hydrocolloids and sous vide cooking Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd "My own session with the book made me feel a lot more confident in my cooking." --Monica Racic,The New Yorker "I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!" --Adam Savage, co-host of Discovery Channel's MythBusters "In his enchanting, funny, and informative book, Cooking for Geeks (O'Reilly), Jeff Potter tells us why things work in the kitchen and why they don't." -- Barbara Hanson, NewYork Daily News

Enhancing Food Safety

Enhancing Food Safety
  • Author : National Research Council,Institute of Medicine,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on the Review of the Food and Drug Administration's Role in Ensuring Safe Food
  • Publisher :Unknown
  • Release Date :2010-11-04
  • Total pages :588
  • ISBN : 0309163587
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Summary : Recent outbreaks of illnesses traced to contaminated sprouts and lettuce illustrate the holes that exist in the system for monitoring problems and preventing foodborne diseases. Although it is not solely responsible for ensuring the safety of the nation's food supply, the U.S. Food and Drug Administration (FDA) oversees monitoring and intervention for 80 percent of the food supply. The U.S. Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks. Enhancing Food Safety: The Role of the Food and Drug Administration, a new book from the Institute of Medicine and the National Research Council, responds to a congressional request for recommendations on how to close gaps in FDA's food safety systems. Enhancing Food Safety begins with a brief review of the Food Protection Plan (FPP), FDA's food safety philosophy developed in 2007. The lack of sufficient detail and specific strategies in the FPP renders it ineffectual. The book stresses the need for FPP to evolve and be supported by the type of strategic planning described in these pages. It also explores the development and implementation of a stronger, more effective food safety system built on a risk-based approach to food safety management. Conclusions and recommendations include adopting a risk-based decision-making approach to food safety; creating a data surveillance and research infrastructure; integrating federal, state, and local government food safety programs; enhancing efficiency of inspections; and more. Although food safety is the responsibility of everyone, from producers to consumers, the FDA and other regulatory agencies have an essential role. In many instances, the FDA must carry out this responsibility against a backdrop of multiple stakeholder interests, inadequate resources, and competing priorities. Of interest to the food production industry, consumer advocacy groups, health care professionals, and others, Enhancing Food Safety provides the FDA and Congress with a course of action that will enable the agency to become more efficient and effective in carrying out its food safety mission in a rapidly changing world.

The Book of Eggs

The Book of Eggs
  • Author : Mark E. Hauber
  • Publisher :Unknown
  • Release Date :2014-08-01
  • Total pages :656
  • ISBN : 9780226057811
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Summary : From the brilliantly green and glossy eggs of the Elegant Crested Tinamou—said to be among the most beautiful in the world—to the small brown eggs of the house sparrow that makes its nest in a lamppost and the uniformly brown or white chickens’ eggs found by the dozen in any corner grocery, birds’ eggs have inspired countless biologists, ecologists, and ornithologists, as well as artists, from John James Audubon to the contemporary photographer Rosamond Purcell. For scientists, these vibrant vessels are the source of an array of interesting topics, from the factors responsible for egg coloration to the curious practice of “brood parasitism,” in which the eggs of cuckoos mimic those of other bird species in order to be cunningly concealed among the clutches of unsuspecting foster parents. The Book of Eggs introduces readers to eggs from six hundred species—some endangered or extinct—from around the world and housed mostly at Chicago’s Field Museum of Natural History. Organized by habitat and taxonomy, the entries include newly commissioned photographs that reproduce each egg in full color and at actual size, as well as distribution maps and drawings and descriptions of the birds and their nests where the eggs are kept warm. Birds’ eggs are some of the most colorful and variable natural products in the wild, and each entry is also accompanied by a brief description that includes evolutionary explanations for the wide variety of colors and patterns, from camouflage designed to protect against predation, to thermoregulatory adaptations, to adjustments for the circumstances of a particular habitat or season. Throughout the book are fascinating facts to pique the curiosity of binocular-toting birdwatchers and budding amateurs alike. Female mallards, for instance, invest more energy to produce larger eggs when faced with the genetic windfall of an attractive mate. Some seabirds, like the cliff-dwelling guillemot, have adapted to produce long, pointed eggs, whose uneven weight distribution prevents them from rolling off rocky ledges into the sea. A visually stunning and scientifically engaging guide to six hundred of the most intriguing eggs, from the pea-sized progeny of the smallest of hummingbirds to the eggs of the largest living bird, the ostrich, which can weigh up to five pounds, The Book of Eggs offers readers a rare, up-close look at these remarkable forms of animal life.

The Federal Veterinarian

The Federal Veterinarian
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2000
  • Total pages :229
  • ISBN : CORNELL:31924057049664
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Summary :

Bioactive Egg Compounds

Bioactive Egg Compounds
  • Author : Rainer Huopalahti,Rosina López-Fandiño,Marc Anton,Rüdiger Schade
  • Publisher :Unknown
  • Release Date :2007-05-19
  • Total pages :298
  • ISBN : 9783540378853
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Summary : Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.

Ensuring Safe Food

Ensuring Safe Food
  • Author : Committee to Ensure Safe Food from Production to Consumption,Institute of Medicine,Board on Agriculture,Institute of Medicine and National Research Council
  • Publisher :Unknown
  • Release Date :1998-09-02
  • Total pages :179
  • ISBN : 9780309593403
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Summary : How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.

Significance, Prevention and Control of Food Related Diseases

Significance, Prevention and Control of Food Related Diseases
  • Author : Hussaini Makun
  • Publisher :Unknown
  • Release Date :2016-04-13
  • Total pages :314
  • ISBN : 9789535122777
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Summary : Food-borne diseases are major causes of morbidity and mortality in the world. It is estimated that about 2.2 million people die yearly due to food and water contamination. Food safety and consequently food security are therefore of immense importance to public health, international trade and world economy. This book, which has 10 chapters, provides information on the incidence, health implications and effective prevention and control strategies of food-related diseases. The book will be useful to undergraduate and postgraduate students, educators and researchers in the fields of life sciences, medicine, agriculture, food science and technology, trade and economics. Policy makers and food regulatory officers will also find it useful in the course of their duties.

Egg Nutrition and Biotechnology

Egg Nutrition and Biotechnology
  • Author : Jeong S. Sim,Shuryo Nakai,Wilhelm Guenter
  • Publisher :Unknown
  • Release Date :2000
  • Total pages :495
  • ISBN : UOM:39015048851508
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Summary : Food fats and health; Egg consumption; Egg lipids and nutrition; Ovo-technologies; IgY technologies; Food safety; Shell eggs.

A Framework for Assessing Effects of the Food System

A Framework for Assessing Effects of the Food System
  • Author : National Research Council,Institute of Medicine,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on a Framework for Assessing the Health, Environmental, and Social Effects of the Food System
  • Publisher :Unknown
  • Release Date :2015-06-17
  • Total pages :444
  • ISBN : 9780309307833
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Summary : How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.

Cracking the Egg Myth

Cracking the Egg Myth
  • Author : Julie Chang,Julie Chang L Ac
  • Publisher :Unknown
  • Release Date :2020-02-04
  • Total pages :187
  • ISBN : 1658797531
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Summary : Do any of these situations apply to you? *You're over 35 years of age and trying to get pregnant. *You've been told that you're too old to get pregnant with your own eggs. *You've had pregnancy losses. *You're preparing for IVF. Since 2000, natural fertility expert Julie Chang has helped women over 35 years halt the aging process to get pregnant and stay pregnant with a healthy baby. Julie combines her extensive clinical experience with scientifically supported strategies to provide a holistic approach to improving fertility naturally. In this guide, you will: - Identify behaviors that hurt your fertility unknowingly. - Make better food choices to support the growth of a thriving baby. - Create a healthier lifestyle for improved fertility. In doing so, you'll feel more optimistic and hopeful, knowing that it's not too late for a woman over 35 years and into her 40s to have her own child. You will be empowered to make better choices on your fertility journey, optimizing your chances of success every cycle. "Julie Chang's Cracking the Egg Myth is a unique guide to the way complementary medicine can improve pregnancy outcomes for women in their late 30/early 40's. She offers experienced insight into the combined Eastern/Western approach to infertility." - Arlene J Morales, MD, Medical Director, Fertility Specialists Medical Group (FSMG)

Listeria Monocytogenes

Listeria Monocytogenes
  • Author : Monde Alfred Nyila
  • Publisher :Unknown
  • Release Date :2018-08-29
  • Total pages :118
  • ISBN : 9781789236286
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Summary : The book "Listeria monocytogenes" describes different topics that deal with L. monocytogenes in medical research, modelling the behaviour of the organism in meat, quality assurance of raw food material and food products, the impact of environmental stresses in virulence traits of L. monocytogenes relevant to food safety, contamination, prevention and control in food processing and food service environments. The aim of this book is to introduce the reader to different approaches, methods, and tools in understanding the pathogen, Listeria monocytogens, with regard to primary and public health, food safety, pathogenicity, virulence, and its ubiquity. Topics covered in this book deal with L. monocytogenes in medical research. modelling the behaviour of the organism in meat, quality assurance of raw food material and food products, the impact of environmental stresses in virulence traits of L. monocytogenes relevant to food safety, contamination, prevention and control in food processing and food services environments.

Egg Science and Technology, Fourth Edition

Egg Science and Technology, Fourth Edition
  • Author : William J Stadelman,Debbie Newkirk,Lynne Newby
  • Publisher :Unknown
  • Release Date :1995-08-18
  • Total pages :591
  • ISBN : 1560228547
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Summary : 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 convenience Egg 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.