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Woodhead Publishing Series in Food Science, Technology and Nutrition
Part I: Egg production and consumption
Chapter 1: Egg and egg product production and consumption in Europe and the rest of the world
1.2 Worldwide overview
1.3 European overview
1.4 Conclusion and future trends
Chapter 2: Social economic aspects of egg production in China
2.2 Historical development of egg production in China
2.3 Current status of the Chinese egg industry
2.4 Future trends
Chapter 3: Egg production in Africa
3.2 Egg production
3.3 Egg consumption, marketing and trade
3.4 The production system
Chapter 4: Profiling the egg consumer: attitudes, perceptions and behaviours
4.2 Egg consumption: evidence from the literature
4.3 European legislation between consumers and eggs
4.4 Evidence from the trust pilot survey
Chapter 5: Egg quality assurance schemes and egg traceability
5.1 The role of eggs in human nutrition
5.2 Egg quality
5.3 Egg traceability
Part II: Egg formation, chemistry and quality parameters
Chapter 6: Egg formation and chemistry
6.2 Structure of the egg
6.3 Composition of the egg
6.4 Formation of the egg: an overview
6.5 Formation of the egg yolk in the ovary
6.6 Formation of the egg white and the shell in the oviduct
Chapter 7: Use of high-throughput technology to identify new egg components
7.2 Functional genomics ge
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
Managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.
- No. of pages:
- © Woodhead Publishing 2011
- 19th August 2011
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
- Paperback ISBN:
This is without doubt one of the best publications on eggs in recent years., Prof. Dr. Rüveyde Akbay, President of the WPSA Turkish Branch
Dr Yves Nys is a Research Leader in the Poultry Research Unit at the Institut National de la Recherche Agronomique, France.
Dr Maureen Bain is Senior Lecturer in the Faculty of Veterinary Medicine, University of Glasgow, UK.
University of Glasgow, UK
Prof. Filip Van Immerseel leads a research group in the Department of Pathology, Bacteriology and Poultry Diseases at the Ghent University, Belgium.
Ghent University, Belgium