ISBN-13: 9780849340055 / Angielski / Twarda / 1996 / 204 str.
Explores the use of eggs for food, industrial and pharmaceutical applications. The text covers the chemistry, biology and function of lipids, carbohydrates, proteins and other materials of eggs. The lipids chemistry, glycochemistry, immunochemistry and protein chemisty of eggs is focused upon. The merits of egg materials over others used in the same products are also discussed. Novel applications of eggs and egg products are included along with up-to-date technical information.
The egg is a chemical storehouse-within an incubating egg a complicated set of chemical reactions take place that convert the chemicals into a living animal. Using hen eggs as a model, this new text explores the use of eggs for food, industrial, and pharmaceutical applications. It covers the chemistry, biology, and function of lipids; carbohydrates; proteins; yolk antibody (IgY); and other materials of eggs. The novel merits of egg materials over others used in the same products are also discussed. These areas of egg technology have never been compiled before in one source.