Hen Eggs

Basic and Applied Science

Inbunden, Engelska, 1996

AvTakehiko Yamamoto,Lekh Raj Juneja,Hajime Hatta,Mujo Kim

3 739 kr

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The egg is a chemical storehouse-within an incubating egg a complicated set of chemical reactions take place that convert the chemicals into a living animal. Using hen eggs as a model, this new 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.

Produktinformation

Utgivningsdatum1996-12-13
Mått178 x 254 x 16 mm
Vikt570 g
FormatInbunden
SpråkEngelska
Antal sidor216
FörlagTaylor & Francis Inc
ISBN9780849340055

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Tillverkningsteknik inom Naturvetenskap och teknik
Kokböcker inom Mat och dryck
Biokemi inom Naturvetenskap och teknik

Structure of Hen Eggs and Physiology of Egg Laying, T. Okubo, S. Akachi, and H. Hatta General Chemical Composition of Hen Eggs, S. Sugino, T. Nitoda, and L.R. Juneja Nutritive Evaluation of Hen Eggs, M. Guiterrez, H. Takahashi, and L.R. Juneja Insights into the Structure-Function Relationships of Ovalbumin, Ovotransferrin, and Lysozyme, H.R. Ibrahim Egg Yolk Lipids, L.R. Juneja Glycochemistry of Hen Eggs, M. Koketshu Chemical and Physicochemical Properties of Hen Eggs and Their Application in Foods, H. Hatta, T. Hagi, and K. Hirano Enzymes in Unfertilized Hen Eggs, A. Seko, L.R. Juneja, and T. Yamamoto Cell Proliferation-Promoting Activities in Unfertilized Eggs, A. Seko and L.R. Juneja Egg Yolk Antibody, IgY and Its Application, H. Hatta, M. Ozeki, and K. Tsuda Microbiology of Eggs, M. Kobayashi, M.A. Gutierrez, and H. Hatta