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Life Sciences - Biochemistry & Biophysics | Bioactive Egg Compounds

Bioactive Egg Compounds

Huopalahti, R., López-Fandiño, R., Anton, M., Schade, R. (Eds.)

2007, XX, 298 p. 30 illus.

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  • Results from the European COST (European Cooperation in the Field of Scientific and Technical Research) Action 923 on Multidisciplinary Hen Egg Research
  • "... an egg is a chemical storehouse for a potential new life" (from the description of the COST program)
  • Offers contributions by renowned specialists from 12 countries who are active in various fields of egg research, such as quality control, biochemistry, biophysics and biotechnology

Hen eggs have exceptional potential as an inexhaustible source for a variety of products with unique properties. These products are valuable to human health and nutrition and can be used as raw materials for diverse purposes in the cosmetics and pharmaceutical industries.

Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. Procedures for processing egg compounds to improve their nutritive value are described, including the concept of so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.

The chapters are by authors from 12 countries, all renowned specialists, who are active in various fields of egg research, such as quality control, biochemistry, biophysics and biotechnology.

Content Level » Research

Keywords » Antibacterial - Antibacterial activities - Antibodies - Biotin - Nutrition - Poultry - Proteases - Riboflavin - Vitamin - allergy - biochemistry - biotechnology - proteins - tea

Related subjects » Agriculture - Biochemistry & Biophysics - Biomedical Engineering - Biotechnology - Food Science & Nutrition

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