Achieving sustainable production of eggs. safety and quality / Volume 1, (2017)

• Record Type: Book
• Further Information: Note: Edited by Professor Julie Roberts (University of New England, Australia).
• Editors: Roberts, Julie
• Contents: 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: Ya sumi 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, USDA-ARS, USA ; 7.Understanding the natural antibacterial defences of egg white and their regulation: Nicolas Guyot, Sophie Réhault-Godbert, Yves Nys and Florence Baron, INRA, France ; 8.The effects of laying hen housing systems on egg safety and quality: Deana R. Jones, USDA-ARS, USA ; 9 Egg washing to ensure product safety: Margaret Sexton, Primary Industries and Regions, South Australia (PIRSA), Australia ; ; Part 3 Sensory and nutritional quality ; 10 New developments in packaging of eggs to improve safety and quality: Pietro Rocculi, University of Bologna, Italy ; 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
• Publisher Details: Cambridge, UK : Burleigh Dodds Science Publishing
• Publication Date: 2017
• Copyright Date: 2017
• Extent: 1 online resource, illustrations
• Subjects: 637.5; Eggs -- Production; Hens
• Languages: English
• ISBNs: 9781786760784; 1786760789
• Related ISBNs: 1786760762; 9781786760760
• Notes: Note: Includes bibliographical references and index.; Note: Description based on print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.