Improving the Safety and Quality of Eggs and Egg Products
  • Author : Y Nys
  • Release Date : 19 August 2011
  • Publisher : Elsevier
  • Genre : Technology & Engineering
  • Pages : 632
  • ISBN 13 : 9780857093912

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Book Description: 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 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. With its distinguished editors and international team of contributors, Volume 1 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 chemistry, production and consumption with reference to the factors than can impact egg quality Reviews recent research in the areas of disease, egg quality and the development of new technologies to assure egg safety Comprehensively covers organic, free-range and processed egg production

Improving the Safety and Quality of Eggs and Egg Products

Improving the Safety and Quality of Eggs and Egg Products

Author : Y Nys,M Bain,F Van Immerseel
Publisher : Elsevier
Genre : Technology & Engineering
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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 ...

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 : Elsevier
Genre : Technology & Engineering
Get Book

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 ...

Improving the Safety and Quality of Eggs and Egg Products  Egg Chemistry  Production and Consumption

Improving the Safety and Quality of Eggs and Egg Products Egg Chemistry Production and Consumption

Author : Y. Nys,M. Bain,F. Van Immerseel
Publisher : Woodhead Publishing
Genre : Medical
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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 ...

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,Maureen Bain
Publisher : Woodhead Publishing
Genre : Medical
Get Book

Opening chapters in Volume 2 of this essential collection address aspects of egg contamination, with particular emphasis on Salmonella Enteritidis. Control of egg safety and quality is the focus of part 2. Preharvest control of salmonella, egg decontamination and egg defect detection are among the topics reviewed. Part 3 covers the areas of ...

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Publisher : Elsevier
Genre : Technology & Engineering
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Handbook of Natural Antimicrobials for Food Safety and Quality

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Publisher : Elsevier
Genre : Technology & Engineering
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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 ...

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Publisher : Elsevier
Genre : Technology & Engineering
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Publisher : Elsevier
Genre : Technology & Engineering
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Manley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits ...

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Publisher : John Wiley & Sons
Genre : Technology & Engineering
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Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues ...

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Author : Rickey Y. Yada
Publisher : Elsevier
Genre : Technology & Engineering
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Author : Patricia Hester
Publisher : Academic Press
Genre : Technology & Engineering
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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 ...

Developing Food Products for Consumers with Specific Dietary Needs

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Author : Steve Osborn,Wayne Morley
Publisher : Woodhead Publishing
Genre : Technology & Engineering
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Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar ...

Global Safety of Fresh Produce

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Author : Jeffrey Hoorfar
Publisher : Woodhead Publishing
Genre : Technology & Engineering
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Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety. Part ...