Often described as ‘nature’s perfect food’, perceptions of egg consumption and human health have evolved substantially over the past decades, in particular dietary guidelines no longer include a limit for dietary cholesterol and recommend eggs as part of healthy eating patterns. This book presents the opportunities for processing eggs to produce value-added food, nutritional, biomedical, functional food, and nutraceutical applications. It provides new evidence around egg consumption with respect to cardiovascular diseases, metabolic syndrome, weight management, mental development, eye, muscle, and ageing health. It also highlights the new discovery regarding egg bioactives that are relevant to anti-oxidants, anti-inflammation, cardiovascular and bone health, anti-microbial and anti-viral activities.
Appealing to food scientists, food chemists, researchers in human nutrition specialising in eggs and dairy nutrition, and those involved in egg production, this book is reflecting the trends and innovations in this area of research.
สารบัญ
Eggs as Part of a Healthy Eating Pattern; Egg is a Natural Functional Food; Egg Consumption on Appetite Control and Body Weight Regulation; Egg Consumption and Cardiometabolic Health; Food for Thought – Eggs and Neurocognition; Egg Protein in Sports Nutrition; Egg Carotenoids for Eye Health; Eggs and Bone Health; Chicken Egg: Wholesome Nutrition Packed with Antioxidants; Modulation of Inflammation by Egg Components; Anti-viral Properties of Egg Components; Innate Antimicrobial Proteins and Peptides of Avian Egg; Bioactive Egg Proteins; Bioactive Egg Minor Components; Bioactivities and Mechanisms of Egg Protein-derived Peptides; Applications of Egg Yolk Antibody (Ig Y) in Diagnosis Reagents and in Prevention of Diseases; Advances in the Separation of Functional Egg Proteins – Egg White Proteins; Advances in the Separation of Functional Egg Proteins – Egg Yolk Proteins; Value Added Uses of Eggshell and Eggshell Membranes
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