Skip to main content

Save up to 30% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 30% on print and eBooks.

Egg Innovations and Strategies for Improvements

  • 1st Edition - December 19, 2016
  • Editor: Patricia Hester
  • Language: English
  • Hardback ISBN:
    9 7 8 - 0 - 1 2 - 8 0 0 8 7 9 - 9
  • eBook ISBN:
    9 7 8 - 0 - 1 2 - 8 0 1 1 5 1 - 5

Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality c… Read more

Egg Innovations and Strategies for Improvements

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote

Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends.

Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability.

Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries.