Übersicht			Auf mobile öffnen

Lieferstatus:	i.d.R. innert 14-24 Tagen versandfertig
Veröffentlichung:	April 2008
Genre:	Naturwissensch., Medizin, Technik
	Allg. Lebensmittelforschung u. -technologie / Biotechnologie / Biotechnologie i. d. Biowissenschaften / Biotechnologie i. d. Chemie / biotechnology / Biowissenschaften / Chemie / chemistry / Ei / Food Science & Technology / Lebensmittelforschung u. -technologie / Lebensmitteltechnik / Life Sciences
ISBN:	9780470039984
EAN-Code:	9780470039984
Verlag:	John Wiley & Sons Inc
Einband:	Gebunden
Sprache:	English
Dimensionen:	H 134 mm / B 244 mm / D 25 mm
Gewicht:	676 gr
Seiten:	376
Illustration:	Photos: 20 B&W, 4 Color; Drawings: 32 B&W, 0 Color
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

Cracking the secret of eggs A comprehensive reference that covers all egg components and their known bioactive compounds In the last decade, numerous studies have characterized the diverse biophysiological functions of egg components and their biologically active substances. Hen eggs are now understood to contain substances with applications that can improve human and animal health. With contributions from leading scientists from Canada, Japan, France, and the United States, Egg Bioscience and Biotechnology compiles the most recent advances in the study and use of the bioactive egg components into one definitive reference that: * Organizes information according to the parts of the egg: egg shell and membranes; albumen; and yolk * Includes chapters on egg structure and chemical composition; recent proteomic and genomic analyses of the eggshell; utilization of refined eggshell as a source of dietary calcium and eggshell membrane as a biological dressing for skin injuries; the biochemical and molecular characteristics of egg allergens; the production of novel proteins in eggs; and more * Features a detailed discussion of the biological activities of egg white and egg yolk components, covering: novel antimicrobial activities; antiadhesive properties; hypercholesterolemic activity; immunomodulatory, anticancer, and antihypertensive activities; and antioxidant properties * Covers protease inhibitors, nutrient bioavailability, and antibody and functional lipids * Provides a perspective on the future of egg science and technology and the potential to increase the value of eggs and their specific benefits for human and animal health Assimilating the latest advances and findings in one comprehensive reference, this is a core resource for scientists in the food, nutrition, pharmaceutical, nutraceutical, cosmetic, poultry, and biotechnology industries, as well as an excellent textbook for senior undergraduate and graduate students in related fields or in poultry science programs. YOSHINORI MINE, PHD, is a Professor and Chair of Egg Material Science in the Department of Food Science at the University of Guelph, Ontario, Canada. Dr. Mine has edited several books and authored numerous book chapters and more than 100 peer-reviewed articles in international journals.