Improving the Safety and Quality of Eggs and Egg Products, Volume 1

1st Edition

Egg Chemistry, Production and Consumption

Print ISBN: 9780081016824
eBook ISBN: 9780857093912
Imprint: Woodhead Publishing
Published Date: 19th August 2011
Page Count: 632
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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.

Key Features

  • 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.

Table of Contents

Contributor contact details

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


1.1 Introduction

1.2 Worldwide overview

1.3 European overview

1.4 Conclusion and future trends

Chapter 2: Social economic aspects of egg production in China


2.1 Introduction

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


3.1 Introduction

3.2 Egg production

3.3 Egg consumption, marketing and trade

3.4 The production system

3.5 Conclusion

Chapter 4: Profiling the egg consumer: attitudes, perceptions and behaviours


4.1 Introduction

4.2 Egg consumption: evidence from the literature

4.3 European legislation between consumers and eggs

4.4 Evidence from the trust pilot survey

4.5 Conclusion

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

5.4 Conclusions

Part II: Egg formation, chemistry and quality parameters

Chapter 6: Egg formation and chemistry


6.1 Introduction

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

6.7 Oviposition

Chapter 7: Use of high-throughput technology to identify new egg components


7.1 Introduction

7.2 Functional genomics ge


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Woodhead Publishing
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This is without doubt one of the best publications on eggs in recent years., Prof. Dr. Rüveyde Akbay, President of the WPSA Turkish Branch