Egg safety and nutritional quality

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg product...

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Bibliographic Details
Corporate Author: INRA.
Other Authors: Van Immerseel, Filip., Nys, Yves., Bain, Maureen.
Format: eBook
Language: English
Published: Oxford ; Philadelphia : Woodhead Pub. : DSM : Novus, 2011.
Series: Woodhead Publishing in food science, technology, and nutrition ; no. 214.
Subjects:
Eggs > Quality.
Eggs > Sanitation.
Nutrition.
elektronické knihy
electronic books
ISBN: 9780857093929
0857093924
9780857090720
Physical Description: 1 online resource (xxxii, 408 pages) : illustrations.

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Table of contents

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020 |a 9780857093929  |q (electronic bk.) 
020 |a 0857093924  |q (electronic bk.) 
020 |z 9780857090720 
035 |a (OCoLC)828743859  |z (OCoLC)867318249 
245 0 0 |a Egg safety and nutritional quality /  |c edited by Filip Van Immerseel, Yves Nys and Maureen Bain. 
260 |a Oxford ;  |a Philadelphia :  |b Woodhead Pub. :  |b DSM :  |b Novus,  |c 2011. 
300 |a 1 online resource (xxxii, 408 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 0 |a Improving the safety and quality of eggs and egg products ;  |v v. 2 
490 1 |a Woodhead Publishing series in food science, technology and nutrition ;  |v no. 214 
500 |a "INRA." 
504 |a Includes bibliographical references and index. 
505 0 |a pt. 1. Microbial and chemical contamination of eggs -- pt. 2. Salmonella control in laying hens -- pt. 3. Eggs in nutrition and other applications. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas Volume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics. With its distinguished editors and international team of contributors, Volume 2 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject. Focuses on egg safety and nutritional quality with reference to egg contaminants such as Salmonella EnteritidisChapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methodsPresents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Eggs  |x Quality. 
650 0 |a Eggs  |x Sanitation. 
650 0 |a Nutrition. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Van Immerseel, Filip. 
700 1 |a Nys, Yves. 
700 1 |a Bain, Maureen. 
710 2 |a INRA. 
776 0 8 |i Print version:  |t Egg safety and nutritional quality.  |d Oxford ; Philadelphia : Woodhead Pub. : DSM : Novus, 2011  |w (DLC) 2011934931 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v no. 214. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpISQEEP01/improving-the-safety?kpromoter=marc  |y Full text 

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