What you need to know about eggs - de Souza Aquino, Jailane; M. Q. Medeiros, Claudiane; A. da Silva, João
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Eggs are low-cost foods that are widely consumed by the world's population in various preparations or as ingredients in the processing of other foods. In addition to their nutritional properties, the microbiological and overall quality aspects of these foods need to be known in order to market and process them properly. The application of preservation technologies to eggs should aim to maintain their rheological properties, as well as their microbiological, sensory and nutritional quality, especially in terms of the proteins and fats present.

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Produktbeschreibung
Eggs are low-cost foods that are widely consumed by the world's population in various preparations or as ingredients in the processing of other foods. In addition to their nutritional properties, the microbiological and overall quality aspects of these foods need to be known in order to market and process them properly. The application of preservation technologies to eggs should aim to maintain their rheological properties, as well as their microbiological, sensory and nutritional quality, especially in terms of the proteins and fats present.
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Autorenporträt
Sie hat einen Abschluss in Ernährung (UFPB), einen Master in Lebensmittelwissenschaft und -technologie (UFPB) und einen Doktortitel in Ernährung (UFPE). Sie unterrichtet an der UFPB Ernährung im Grund- und Aufbaustudium. Ihre Arbeit konzentriert sich auf Lebensmittelanalysen, Antioxidantien, Lipide, Nebenprodukte der Agrarindustrie und Experimente mit Wistar-Ratten.