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Eggs are one of the most popular foods in the worldwide, due to their great taste and versatility, economical value and high nutritional content. The egg plays an important role in human diets, both for the nutritional value of its many components (e.g., proteins, vitamins, minerals, choline, specific long chain fatty acids) as well for its wide range of functional characteristics, including foaming, gelling and emulsifying properties. The egg sector is a vibrant field with many new developments in terms of production, processing and commercialization as well research. Since the beginning of...

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.