Improving the Safety and Quality of Eggs and Egg Products

Y Nys, M Bain, F Van Immerseel (Autoren)

Media-Kombination

1080 Seiten

2011
Woodhead Publishing Ltd
978-1-78242-142-9 (ISBN)

Infos

The 2 volumes review essential research and best practice in the production and processing of eggs with particular emphasis on their safety, nutritional and sensory quality.Volume 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two then provides essential information on egg formation and chemistry. Factors that impact egg quality are the focus of part three. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics. Part four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume.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.

Autor

Dr Yves Nys is a Research Leader in the Poultry Research Unit at the Institut National de la Recherche Agronomique, France. Dr Maureen Bain is Senior Lecturer in the Faculty of Veterinary Medicine, University of Glasgow, UK. Prof. Filip Van Immerseel leads a research group in the Department of Pathology, Bacteriology and Poultry Diseases at the Ghent University, Belgium.

Inhalt

Purpose, cost and risk of bringing a drug to market; Structure of the book; An introduction to the biopharmaceutical market; Synopsis of theories of the firm and valuation methods; Innovation and the merging of the pharmaceutical and biotechnology industries; The funding of basic research and public-private partnerships; Public-private partnerships; Strategic alliances; Angel and venture capital; Initial Public Offering (IPO).

Produkt-Details

• Erscheint lt. Verlag: 19.8.2011
• Verlagsort: Cambridge
• Sprache: englisch
• Maße: 156 x 234 mm
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 1-78242-142-4 / 1782421424
• ISBN-13: 978-1-78242-142-9 / 9781782421429
• Zustand: Neuware