Takehiko Yamamoto, Lekh Raj Juneja, Hajime Hatta

Hen Eggs

Basic and Applied Science

• Gebundenes Buch

Produktbeschreibung

Using hen eggs as a model, this 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: CRC Press / Taylor & Francis Ltd (Sales)
• Seitenzahl: 216
• Erscheinungstermin: 13. Dezember 1996
• Englisch
• Abmessung: 266mm x 175mm x 18mm
• Gewicht: 567g
• ISBN-13: 9780849340055
• ISBN-10: 0849340055
• Artikelnr.: 26108826

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