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

Hen Eggs (eBook, ePUB)

Basic and Applied Science

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 204
• Erscheinungstermin: 4. Mai 2018
• Englisch
• ISBN-13: 9781351441100
• Artikelnr.: 56837164

Autorenporträt

Yamamoto, Takehiko; Juneja, Lekh Raj; Hatta, Hajime; Kim, Mujo

Inhaltsangabe

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