Egg Science And Technology Fourth Edition

Author : William J. Stadelman
Publisher :
ISBN 13 : 9780870552618
Total Pages : 323 pages
Book Rating : 4.19/5 ( download)

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Download or read book Egg Science and Technology written by William J. Stadelman and published by . This book was released on 1977 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Publisher :
ISBN 13 : 9780870555169
Total Pages : 449 pages
Book Rating : 4.62/5 ( download)

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Download or read book Egg Science and Technology written by William J. Stadelman and published by . This book was released on 1986 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Publisher : CRC Press
ISBN 13 : 135145370X
Total Pages : 557 pages
Book Rating : 4.07/5 ( download)

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Download or read book Egg Science and Technology written by William J Stadelman and published by CRC Press. This book was released on 2017-12-14 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Publisher : CRC Press
ISBN 13 : 9781560228554
Total Pages : 591 pages
Book Rating : 4.55/5 ( download)

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Download or read book Egg Science and Technology, Fourth Edition written by William J Stadelman and published by CRC Press. This book was released on 1995-08-10 with total page 591 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Publisher :
ISBN 13 : 9781003254430
Total Pages : 0 pages
Book Rating : 4.38/5 ( download)

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Download or read book Handbook of Egg Science and Technology written by Yoshinori Mine and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : G. Subramanian
Publisher : Springer Science & Business Media
ISBN 13 : 9780306483158
Total Pages : 252 pages
Book Rating : 4.57/5 ( download)

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Download or read book Antibodies written by G. Subramanian and published by Springer Science & Business Media. This book was released on 2004-03-31 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Publisher : Elsevier
ISBN 13 : 0857093916
Total Pages : 641 pages
Book Rating : 4.12/5 ( download)

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Download or read book Improving the Safety and Quality of Eggs and Egg Products written by Y Nys and published by Elsevier. This book was released on 2011-08-19 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Publisher : Cambridge University Press
ISBN 13 : 9780521402149
Total Pages : 1180 pages
Book Rating : 4.4X/5 ( download)

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Download or read book The Cambridge World History of Food written by Kenneth F. Kiple and published by Cambridge University Press. This book was released on 2000 with total page 1180 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
ISBN 13 : 0813812178
Total Pages : 297 pages
Book Rating : 4.75/5 ( download)

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Download or read book Organic Production and Food Quality written by Robert Blair and published by John Wiley & Sons. This book was released on 2012-01-03 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
ISBN 13 : 1351423290
Total Pages : 446 pages
Book Rating : 4.98/5 ( download)

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Download or read book Poultry Products Technology written by VivianE Mountney and published by Routledge. This book was released on 2017-10-06 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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