- Reviews latest research on composition and properties of egg shell, white and yolk;
- Summarises recent studies on pathogens affecting eggs and methods for their control such as washing and packaging;
- Discusses current findings on factors affecting quality attributes such as appearance, shelf-life and nutritional value
Table des matières
Part 1 Egg composition and chemistry
1.Composition and properties of eggshell: Maureen Bain, University of Glasgow, UK
2.Composition and properties of egg white: Kaustav Majumder, University of Nebraska, Lincoln, USA and Yoshinori Mine, University of Guelph, Canada
3.The nutritional and physiological functions of egg yolk components: Yasumi Horimoto, University of Guelph, Canada and Hajime Hatta, Kyoto Women’s University, Japan
Part 2 Safety
4.Pathogens affecting table eggs: Kapil Chousalker, University of Adelaide, Australia and Kylie Hewson, Australian Chicken Meat Federation, Australia
5.Mechanisms for transmissions of pathogens into eggs: Sophie Jan and Florence Baron, Agrocampus Ouest-INRA, France
6.Sampling and detection of Salmonella in eggs: Richard K. Gast, United States Department of Agriculture, USA
7.Understanding the natural antibacterial defences of egg white and their regulation: Nicolas Guyot, Sophie Réhault-Godbert, Yves Nys, INRA, France; and Florence Baron, INRA – Agrocampus Ouest, France
8.The effects of laying hen housing systems on egg safety and quality: Deana R. Jones, US Department of Agriculture, Agricultural Research Service, USA
9.Egg washing to ensure product safety: Margaret Sexton, Primary Industries and Regions, South Australia (PIRSA), Australia
10. New developments in packaging of eggs to improve safety and quality: Pietro Rocculi, University of Bologna, Italy
Part 3 Sensory and nutritional quality
11.Egg quality: consumer preferences and measurement techniques: Bart De Ketelaere, Katholieke Universiteit Leuven, Belgium; Koen De Reu, Institute for Agricultural and Fisheries Research (ILVO), Belgium; and Steven Vermeir, Katholieke Universiteit Leuven, Belgium
12.Determinants of egg appearance and colour: C. Hamelin, CCPA, France and F. Cisneros, DSM, Switzerland
13. Understanding and improving the shelf-life of eggs: Juliet R. Roberts, University of New England, Australia
14.The nutritional role of eggs: Tia M. Rains and Mitch Kanter, Egg Nutrition Centre, USA
15.Nutraceutical benefits of eggs: Hoon H. Sunwoo and Naiyana Gujral, University of Alberta, Canada
16.Enhancing the nutritional profile of eggs: Erin M. Goldberg and Neijat Mohamed, University of Manitoba, Canada and James D. House, University of Manitoba and the Canadian Centre for Agri-Food Research in Health and Medicine, Canada
17.Molecular breeding techniques to improve egg quality: Anna Wolc, Iowa State University, and Hy-Line International, USA and Janet E. Fulton, Hy-line International, USA
A propos de l’auteur
Dr Yves Nys is former Research Director for the Poultry Unit at INRAE, France. As a scientist, he studied calcium metabolism in hens (eggshell quality and fabric), mineral nutrition and egg quality (nutritional value and biological activity of egg proteins). With over 200 publications, Dr Nys is regarded as one of the world’s leading authorities on optimising the nutrition of laying hens. The recipient of a number of awards for his research, he has served as Vice-President of the WPSA, president of the European Federation and has coordinated two major EU research projects on egg quality.95 489 Ebooks dans cette catégorie
