Overview

The egg has been an important food throughout human civilization, but consuming eggs has been associated with both negative and positive perceptions. The decline in the consumption of eggs over past decades has led researchers to look at the egg beyond its traditional food value, and to focus on economically-viable biomedical, nutraceutical and ovo-biotechnologies. This book is based on the proceedings of a conference held in Banff, Canada April 1998 which discussed egg nutrition and emerging ovo-biotechnologies. The book describes the food fats and chronic diseases, the egg as life-supporting chemical house, emerging nutraceutical biotechnologies, food safety and emerging pasteurization techniques.

Full Product Details

Author:   Jeong Sim (Department of Animal Science, University of Alberta, Canada,) ,  Shuryo Nakai (Department of Food Science, University of British Columbia, Canada) ,  Wilhelm Guenter (University of Manitoba, Canada) ,  Shuryo Nakai (Department of Food Science, University of British Columbia, Canada)
Publisher:   CABI Publishing
Imprint:   CABI Publishing
Dimensions:   Width: 17.20cm , Height: 3.30cm , Length: 24.40cm
Weight:   1.066kg
ISBN:  

9780851993300

ISBN 10:   0851993303
Pages:   512
Publication Date:   01 December 1999
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

1: Dietary Fat and Disease: What Do We Know and Where Do We Stand?, D. Kritchevsky 2: Food Cholesterol and its Plasma Lipid and Lipoprotein Response: Is Food Cholesterol Still a Problem or Overstated?, W.H. Howell 3: Eggs, Dietary Cholesterol and Heart Disease Risk: An International Perspective, D.J. McNamara 4: Egg Products Around the World: Today and Tomorrow, G. Zeidler 5: Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA, M.E. Van Elswyk et al. 6: Biological Activities of Conjugated Linoleic Acids and Designer Eggs, B.A. Watkins, A.A. Devitt, L. Yu, and M.A. Latour 7: Safe Use of Microalgae (DHAGOLD (TM)) in Laying Hen Feed for the Production of DHA-Enriched Eggs, J.R. Abril, W.R. Barclay, and P.G. Abril 8: Molecular Modification of Egg Proteins for Functional Improvement, S. Nakai 9: Eggs as a Functional Food: Technology Update, C.M. Hasler 10: Preparation of Antigen Specific IgY for Food Application, H.H. Sunwoo et al. 11: Applications of Egg Immunoglobulins in Immunoaffinity Chromatography, E.C.Y. Li-Chan 12: Using Egg Antibodies to Treat Diseases, M. Coleman 13: Re-evaluation of Liquid Egg Pasteurization Technology: Newly Emerging and Industrial Application, Theory and Practice, G.W. Froning, D.L. Peters, and S.S. Sumner 14: Processing and Cooling Shell Eggs to Enhance Safety and Quality, P.A. Curtis 15: Effects of Cryogenic Cooling of Shell Eggs on Interior Quality and Microbiological Integrity, D.R. Jones, J.B. Tharrington, P.A. Curtis, K.E. Anderson, and F.T. Jones 16: Effect of Feeding Organic Selenium in Diets of Laying Hens on Egg Selenium Content, A.H. Cantor et al. 17: Influence of Eggshell 49 on Shell Quality of Hens Grouped According to Shell Quality, R.D. Miles and C.W. Comer

Reviews

Presents 39 papers from an April 1998 symposium, highlighting issues of food fats and chronic diseases, misconception of food cholesterol and egg consumption, eggs and functioning nutraceuticals, new biotechnologies, food safety, and emerging pasteurization technologies for egg products. Specific topics include eggs and dietary cholesterol, biological activities of conjugated linoleic acids and designer eggs, molecular modification of egg proteins for functional improvement, and applications of egg immunoglobulins in immunoaffinity chromatography. Sim is affiliated with the Department of Agricultural, Food and Nutritional Science at the University of Alberta, Canada. --SciTech Book News<br>

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