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Egg Nutrition and Biotechnology Title: Egg Nutrition and Biotechnology (Cabi Publishing) Author: J. S. Sim (Editor), S. Nakai (Editor), W. Guenter (Editor) Publisher: CABI Publishing Publication Date: 2000-03-16 Number Of Pages: 520 Egg Nutrition and Biotechnology (Cabi Publishing) Summary: The egg has been an important food throughout human civilisation, however consuming eggs has had both negative and postive connotations. The decline in the consumption of eggs over the past few decades has lead researchers from many different disciplines to look at the egg beyond its traditional food value, and to focus on economically viable biomedical, nutraceutical and ovo-biotechnologies. This book is based on proceedings of the Second International Symposium on Egg Nutrition and Newly Emerging Ovo-Biotechnologies, held in Banff, Canada, April 1998. Written by international experts, the book describes food fats and chronic diseases, the egg as a life-supporting chemical house, emerging nutraceutical biotechnologies, food safty and newly emerging pasteurization techniques. Review: "Presents 39 papers from an April 1998 symposium, highlighting issues of food fats and chronic diseases, misconception of food cholesterol and egg consumption, eggs and functioning nutraceuticals, new biotechnologies, food safety, and emerging pasteurization technologies for egg products. Specific topics include eggs and dietary cholesterol, biological activities of conjugated linoleic acids and designer eggs, molecular modification of egg proteins for functional improvement, and applications of egg immunoglobulins in immunoaffinity chromatography. Sim is affiliated with the Department of Agricultural, Food and Nutritional Science at the University of Alberta, Canada."--SciTech Book News Table of Contents Preface Acknowledgements Part I: World Trends of Current Egg Use 1. The Egg Industry in the Year 2000 2. Innovative Egg Products and Future Trends , R.C. Baker 3. Innovative Egg Products and Future Trends in Europe , R.W.A.W. Mulder et al 4. Innovative Egg Products and Future in Japan , R. Nakamura 5. Innovative Egg Products and Future in China , S.C. Yang 6. Innovative Egg Products and Future Trends in Korea , I.-J. Yoo Part II: Egg Chemicals and Separation Technologies 7. Separation, Purification, and Thermal Stability of Lysozyme and Avidin from Chicken Egg White , T.D. Durance 8. Separation of Immunoglobulin from Egg Yolk , S. Nakai et al 9. Egg Cholesterol Removal by Supercritical Fluid Extraction , G.W. Froning 10. Removing Cholesterol from Liquid Egg Yolk by Carbon Dioxide-Supercritical Fluid Extraction , G. Zeidler 11. New Extration and Fractionation Method for Lecithin and Neutral Oil from Egg Yolk , J.S. Sim 12. Preparation of Pure Phospholipids from Egg Yolk , L.R. Juneja et al 13. A Simple Procedure for the Isolation of Phosvitin from Chicken Egg Yolk , J.N. Losso and S. Nakai Part III: Non-Food Egg Uses 14. Modified Avidins for Application in Avidin-Biotin Technology: an Improvement on Nature , E.A. Bayer and M. Wilchek 15. Egg White Lysozyme as a Preservative forUse in Foods , E.A. Johnson 16. Large-Scale Preparation of Sialic Acid and Its Derivatives from Chalaza and Delipidated Egg Yolk , L.R. Juneja et al 17. Isolation, Characterisation, and Application of Hen Egg Yolk Polyclonal Antibodies , J.R. Clarke 18. A New Process for IgY Isolation from Industrially Separated Egg Yolk Including Automation and Scale-up , J. Fichtali 19. Preparation and Purification of Fab' Immunoactive Fragments from Chicken Egg Immunoglobulin Using Pepsin and Aspergillus saitoi Protease , E.M. Akita and S. Nakai 20. Prevention of Fish Disease Using Egg Yolk Antibody , H. Hatta Part IV: Functional Modification of Egg Products 21. New Methods for Improving the Functionality of Egg White Protiens , A. Kato 22. Preparation of Transparent Gels from Egg White Protiens , E. Doi and N. Kitabatake 23. Gamma Irradiation and Physicochemical Properties of Eggs and Egg Products , C.-Y. Ma et al 24. 31P-NMR Study on the Interfacial Adsorptivity of Ovalbumin Promoted by Lysophosphatidylcholine and Free Fatty Acids , Y. Mine et al 25. Low-Strain Rheology of Egg White and Egg White Protiens , H.R. Ball, Jr. et al 26. A New Process for Preparing Transparent Alkalised Duck Eggs and Assessment of Their Quality , H.-P. Su and C.-W. Lin 27. Improvement of Solubility and Foaming Properties of Egg Yolk Protien and Its Separation from Yolk Lipid by Liquid-Liquid Extraction , A.C. Germs 28. Radiation Pasteurisation of Frozen Whole Egg , J. Kijowski et al Part V: Nutritional Modification of Egg Product 29. Fatty Acid Modification of Yolk Lipids and Cholesterol-Lowering Eggs , Z. Jiang and J.S. Sim 30. High Linolenic Acid Eggs and Their Influence on Blood Lipids in Humans , L.K. Ferrier et al 31. Altering Fatty Acid and Cholesterol Contents of Eggs for Human Consumption , T.M. Shafey and B.E. Cham 32. The Fortification of Hens' Eggs with w3 Long Chain Fatty Acids and Their Effect in Humans , D.J. Farrell 33. Omega-3 Fatty Acid Enriched Eggs as a Source of Long Chain w3 Fath Acids for the Developing Infant , G. Cherian and J.S. Sim 34. Consumption of w3 PUFA Enriched Eggs and Changes of Plasma Lipids in Human Subjects , J.S. Sim and Z. Jiang Index Download Details: http://mihd.net/opw8yf OR http://rapidshare.com/files/1372 ... d_biotechnology.rar 19.2 MB [ Last edited by kidy008 on 2008-10-21 at 08:55 ] |
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