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Egg Innovations and Strategies for Improvements examines the production of eggs from their development within the hen 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. On the other hand, eggs can also be a source of food-borne disease or pollutants which has effects on not only human health but also egg production and commercial viability.
Written by an international team of experts, Egg Innovations and Strategies for Improvements presents a unique overview of the biology and science of egg production, nutrient profiling, disease and modes for increasing the production and quality of eggs. Designed for poultry and food scientists, technologists, microbiologists, as well as workers in public health and the food and egg industries, the book is valuable as an industrial reference and also for 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