Egg Science And Technology Fourth Edition

Author : William J Stadelman,Debbie Newkirk,Lynne Newby
Publisher : CRC Press
Page : 557 pages
File Size : 43,8 Mb
Release : 2017-12-14
Category : Technology & Engineering
ISBN : 9781351453707

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Egg Science and Technology by William J Stadelman,Debbie Newkirk,Lynne Newby Pdf

Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: handling shell eggs to maintain quality at a level for customer satisfaction trouble shooting problems during handling chemistry of the egg, emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid, frozen, and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.

Author : William J. Stadelman,Owen J. Cotterill
Publisher : Unknown
Page : 472 pages
File Size : 48,8 Mb
Release : 1990
Category : Egg processing
ISBN : PSU:000018765786

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Egg Science and Technology by William J. Stadelman,Owen J. Cotterill Pdf

A reprint of the third edition originally published in 1986 by Avi Publishing. In this reference, 18 experts in the field review the current state of the egg industry and examine the major technological and sociological changes of recent decades that have affected the production and merchandising of eggs and egg products. Annotation copyrighted by Book News, Inc., Portland, OR

Author : William J. Stadelman,Owen J. Cotterill
Publisher : Unknown
Page : 323 pages
File Size : 50,7 Mb
Release : 1977
Category : Egg processing
ISBN : 0870552619

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Egg Science and Technology by William J. Stadelman,Owen J. Cotterill Pdf

The egg industry; Egg production practices; Quality identification of shell eggs; Quality preservation of shell eggs; The microbiology of eggs; Chemistry of eggs and egg products; Nutritive value of eggs; Merchandising eggs in supermarkets; Egg-products industry; Egg breaking; Freezing egg products; Egg product pasteurization; Desurgarization; Egg dehydration; Quality control and product specifications; Functional properties in foods; Uses other than in human foods; Egg product, process, and equipment patents (U.S); Selected bibliography of doctoral dissertations on eggs and egg; Products.

Author : William J. Stadelman,Owen J. Cotterill
Publisher : Unknown
Page : 449 pages
File Size : 50,7 Mb
Release : 1986
Category : Technology & Engineering
ISBN : 0870555162

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Egg Science and Technology by William J. Stadelman,Owen J. Cotterill Pdf

This new edition is your complete source of information on egg handling, procesing, and utilization. Experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Full of the information necessary to stay current in the field, Egg Science and Technology, Fourth Edition is the essential reference for everyone involved in the egg industry. Book jacket.

Author : William J Stadelman,Debbie Newkirk,Lynne Newby
Publisher : CRC Press
Page : 591 pages
File Size : 49,9 Mb
Release : 1995-08-10
Category : Technology & Engineering
ISBN : 1560228555

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Egg Science and Technology, Fourth Edition by William J Stadelman,Debbie Newkirk,Lynne Newby Pdf

Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: handling shell eggs to maintain quality at a level for customer satisfaction trouble shooting problems during handling chemistry of the egg, emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid, frozen, and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.

Author : Yoshinori Mine,Vincent Guyonnet,Hajime Hatta,Françoise Nau,Ning Qiu (Professor of food science)
Publisher : Unknown
Page : 0 pages
File Size : 53,7 Mb
Release : 2023
Category : Egg processing
ISBN : 1003254438

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Handbook of Egg Science and Technology by Yoshinori Mine,Vincent Guyonnet,Hajime Hatta,Françoise Nau,Ning Qiu (Professor of food science) Pdf

Author : G. Subramanian
Publisher : Springer Science & Business Media
Page : 252 pages
File Size : 43,5 Mb
Release : 2004-03-31
Category : Medical
ISBN : 0306483157

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Antibodies by G. Subramanian Pdf

It is now over one hundred years since von Behring and Kitsato first concluded experiments that led to the use of passive immunisation, employing antibodies raised in animals against tetanus and diphtheria toxins. The advancement of technology both in manufacturing purity product in a cost effective way and the clinical research has proved that antibodies are one ofthe most successful products in biotechnology. Monoclonal antibodies account for between one-third and one-halfof all pharmaceutical products in development and human clinical trials. Both the nature of monoclonal antibody therapies and the relatively large size of the monoclonal antibody dictate the production requirements, for many ofthese therapeutics the monoclonal antibody product will be 100 kilogrammes or more per year. It is widely acknowledged that there is currently a worldwide shortage of biomanufacturing capacity, and the active pharmaceutical ingredient material requirements for these products are expected to increase. Thus the industry is looking for new sources and extensive studies are being carried out not only for alternative technology to meet the needs but also to reveal the new therapeutic applicationsofantibodies. This book brings to the forefront current advances in novel technologies for the manufacturing of monoclonal antibodies and also their extensive clinical importance. The first four chapters give an overview of the new technologies and the successful application in the manufacture of monoclonal antibodies with clinical purity. The next chapters address the application of antibodies in cancer therapy and functional genomic therapy.

Author : Y Nys,M Bain,F Van Immerseel
Publisher : Elsevier
Page : 632 pages
File Size : 50,6 Mb
Release : 2011-08-19
Category : Technology & Engineering
ISBN : 9780857093912

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Improving the Safety and Quality of Eggs and Egg Products by Y Nys,M Bain,F Van Immerseel Pdf

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

Author : Kenneth F. Kiple,Kriemhild Coneè Ornelas
Publisher : Cambridge University Press
Page : 1180 pages
File Size : 47,7 Mb
Release : 2000
Category : Food
ISBN : 052140214X

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The Cambridge World History of Food by Kenneth F. Kiple,Kriemhild Coneè Ornelas Pdf

A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.

Author : Robert Blair
Publisher : John Wiley & Sons
Page : 297 pages
File Size : 45,8 Mb
Release : 2012-01-03
Category : Technology & Engineering
ISBN : 9780813812175

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Organic Production and Food Quality by Robert Blair Pdf

The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media ("if it bleeds, it leads") tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as "mad-cow" disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores. Organic Production and Food Quality: A Down to Earth Analysis is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry. Comprehensive explanation of organic production methods and effects on the safety and quality of foods Authoritative, unbiased and up-to-date examination of relevant global scientific research Answers the questions of whether organic food is more nutritious and/or more healthy

Author : VivianE Mountney
Publisher : Routledge
Page : 446 pages
File Size : 44,7 Mb
Release : 2017-10-06
Category : Science
ISBN : 9781351423298

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Poultry Products Technology by VivianE Mountney Pdf

Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, the nearly two dozen updated chapters of Poultry Products Technology provide a comprehensive overview of the field, examining topics which deal with the processing, handling, marketing, and preparation of poultry meat, products, and by-products. Poultry Products Technology provides up-to-date information and references for food scientists, food technologists, dieticians, and others trained in the food service industry, who will at some point handle poultry products. This book supplies knowledge about how poultry and eggs are processed and prepared and how they can be used for optimum portions and services. The breadth of topics covered, as listed below, make it an ideal text for those just entering the field, for individuals who wish to learn about the work in a particular area before starting extensive research, and for those in the industry who require specific information for making decisions and projecting plans for the future: quality identification--grades and standards quality maintenance--handling and processing poultry and eggs to prevent grade losses chemical and nutritive characteristics of poultry meat and eggs microbiology of eggs and poultry meat methods of preservation--freezing, drying, refrigeration, radiation, canning, smoking cooking poultry meat and eggs handling and uses of inedible by-products methods of analysis of eggs and egg products During the last twenty years, the consumption of poultry meat has and continues to increase while the consumption of eggs has steadily decreased, yet both are still considered good econ

Author : Vivian E Mountney,Carmen Parkhurst
Publisher : CRC Press
Page : 472 pages
File Size : 55,9 Mb
Release : 1995-11-03
Category : Technology & Engineering
ISBN : 1560228563

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Poultry Products Technology by Vivian E Mountney,Carmen Parkhurst Pdf

Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, the nearly two dozen updated chapters of Poultry Products Technology provide a comprehensive overview of the field, examining topics which deal with the processing, handling, marketing, and preparation of poultry meat, products, and by-products. Poultry Products Technology provides up-to-date information and references for food scientists, food technologists, dieticians, and others trained in the food service industry, who will at some point handle poultry products. This book supplies knowledge about how poultry and eggs are processed and prepared and how they can be used for optimum portions and services. The breadth of topics covered, as listed below, make it an ideal text for those just entering the field, for individuals who wish to learn about the work in a particular area before starting extensive research, and for those in the industry who require specific information for making decisions and projecting plans for the future: quality identification--grades and standards quality maintenance--handling and processing poultry and eggs to prevent grade losses chemical and nutritive characteristics of poultry meat and eggs microbiology of eggs and poultry meat methods of preservation--freezing, drying, refrigeration, radiation, canning, smoking cooking poultry meat and eggs handling and uses of inedible by-products methods of analysis of eggs and egg products During the last twenty years, the consumption of poultry meat has and continues to increase while the consumption of eggs has steadily decreased, yet both are still considered good economic and dietary values. This classic volume is intended for poultry and food technology students, but with its new, timely examples, it can be used as a general reference book for those who need quick general knowledge in a specific area of the poultry industry.

Author : Syed S. H. Rizvi
Publisher : Elsevier
Page : 694 pages
File Size : 53,5 Mb
Release : 2010-10-28
Category : Technology & Engineering
ISBN : 9780857090751

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Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries by Syed S. H. Rizvi Pdf

Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality. With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes

Author : Yoshinori Mine,Fereidoon Shahidi
Publisher : CRC Press
Page : 688 pages
File Size : 47,7 Mb
Release : 2005-09-29
Category : Technology & Engineering
ISBN : 9781420028836

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Nutraceutical Proteins and Peptides in Health and Disease by Yoshinori Mine,Fereidoon Shahidi Pdf

Reports of the beneficial health effects of some peptides have begun to make their way into the scientific literature. Peptides can act as immunomodulators, and have been shown to have a positive influence on calcium absorption, and on regulation of serum cholesterol. A number of peptides may also possess antimicrobial properties that enhance the body's defense mechanisms, and others may produce inhibitory effects for angiotensin-I-converting enzyme (ACE), leading to novel treatments for blood pressure conditions, heart failure, and diabetes. Modern food biotechnology may also allow for the production of highly important products for those suffering life-altering food allergies. A compendium of cutting-edge information for research scientists and clinicians Nutraceutical Proteins and Peptides in Health and Disease is the first book that provides comprehensive discussions on bioactive proteins and peptides in the area of nutraceutical and functional foods. It looks at protein and peptide impact on the body's absorption, defense, regulating, and nervous systems, then delves into hypo-allergenic foods and modern approaches to nutraceutical research and production. With 32 chapters written by 63 scientists working at the frontier of this revolutionizing field, it includes state-of-the-art information on-- The cholesterol-lowering capabilities of proteins and peptides Opioid-like peptides The antibodies found in milk and egg yolks Enzymes derived from traditional Asian fermented foods found useful in novel thrombolytic therapy ACE-inhibitory peptides Enzymatic treatments used to create anti-allergenic food Recent developments in proteomics that are making certain processes economically feasible, including those employed in the binding of bioactive peptides Nutraceutical Proteins and Peptides in Health and Disease provides a compendium of cutting-edge information that can be put to direct use in research, therapy, and production. Biochemists, nutritional scientists, food scientists, and health professionals, as well as graduate students in these fields, will find this book highly useful.

Author : E H Satorre,Gustavo A Slafer
Publisher : CRC Press
Page : 544 pages
File Size : 50,5 Mb
Release : 1999-05-06
Category : Technology & Engineering
ISBN : 1560228741

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Wheat by E H Satorre,Gustavo A Slafer Pdf

Discussing the latest processes involved in researching yield generation, Wheat: Ecology and Physiology of Yield Determination will help you design various types of crop production systems for maximum yield. Featuring information on developing high-yielding, low-input, and quality-oriented systems, this book offers you both physiological and ecological approaches that will help you understand the crop as well as increase its production. Discussing aspects of wheat growth for specific regions around the world, Wheat provides you with information that will improve the size and quality of your crops, including: how temperature, vernalization, and the photoperiod affect the development of wheat using the correct amount of nitrogen fertilizers for wheat crops an explanation of the reproduction and nitrogen cycles of wheat how elements and conditions such as lipids, proteins, nitrogen, and climate enhance grain quality estimating and determining optimal sowing dates examining factors that may affect wheat yield-density relationships, such as planting arrangement and date of sowing preventing seed decay and examining effects of mildews and leaf blights examining historical trends of the crop to see what further research needs to be done You'll also receive information on the genetic gains in wheat research that are improving the physiological traits and numerical components of this essential grain. Within Wheat, you'll find data and methods from international experts in the field that will improve the yield and growth of the world's most important crop.