Egg Science and Technology

Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition, covers all aspects of grading, packaging, and merchandising of shell eggs. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses.

William J Stadelman, Debbie, Newkirk, Lynne Newby

About the Editors, Contributors, Preface, Chapter 1. The Egg Industry, Chapter 2. Egg-Production Practices, Chapter 3. Quality Identification of Shell Eggs, Chapter 4. The Preservation of Quality in Shell Eggs, Chapter 5. The Microbiology of Eggs, Chapter 6. The Chemistry of Eggs and Egg Products, Chapter 7. The Nutritive Value of the Egg, Chapter 8. Merchandising Eggs in Supermarkets, Chapter 9. Egg-Products Industry, Chapter 10. Egg Breaking, Chapter 11. Freezing Egg Products, Chapter 12. Egg'Prodnct Pasteurization, Chapter 13. Desugarization of Egg Products, Chapter 14. Egg Dehydration, Chapter 15. Quality Assurance, Chapter 16. Functional Properties of in Foods, Chapter 17. Hard-Cooked Eggs, Chapter 18. Composition Modification of Eggs, Chapter 19. Development of Value-Added Products, Chapter 20. Nonfood Uses of Eggs, Chapter 21. Product, Process, and Equipment Patents (U.S.), Chapter 22. Selected Bibliography of Doctoral Dissertations on Eggs and Egg Products, Appendix, Index