On the Weight of Developing Eggs
Author : Ritter, William E. & Bailey, S. E.
Publisher :
Page : 654 pages
File Size : 21,9 MB
Release : 1911
Category : Embryology
ISBN :
On the Weight of Developing Eggs
Author : William Emerson Ritter
Publisher :
Page : 624 pages
File Size : 37,64 MB
Release : 1911
Category : Embryology
ISBN :
Book Description
On the Weight of Developing Eggs
Author : William Emerson Ritter
Publisher :
Page : 10 pages
File Size : 48,67 MB
Release : 1908
Category : Embryology
ISBN :
Book Description
Molecular Biology of the Cell
Author :
Publisher :
Page : 0 pages
File Size : 10,99 MB
Release : 2002
Category : Cells
ISBN : 9780815332183
Book Description
Improving the Safety and Quality of Eggs and Egg Products
Author : F Van Immerseel
Publisher : Elsevier
Page : 441 pages
File Size : 15,71 MB
Release : 2011-08-19
Category : Technology & Engineering
ISBN : 0857093924
Book Description
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 areasVolume 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 Enteritidis - Chapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods - Presents 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
Egg Incubation
Author : D. Charles Deeming
Publisher : Cambridge University Press
Page : 0 pages
File Size : 49,70 MB
Release : 2004-11-11
Category : Nature
ISBN : 0521612039
Book Description
This book reviews comprehensively incubation effects on embryonic development in birds and reptiles and presents the first ever synthesis of data from these two vertebrate classes. The book is in three parts. The first deals with the structure, shape and function of eggs. The second examines the effects of the four main parameters on the process of incubation: temperature, water relations, respiratory gas exchange, and turning. The third section deals with early embryonic development and the methods used to investigate and manipulate the embryo. Further chapters deal with aestivation, megapodes and oviparity. International experts in each field have contributed to this extensively referenced volume and it will be of great interest not only to research biologists, but also to bird and reptile breeders, whether in commercial organisations or in zoos.
Effect of Position of Egg During Incubation on Development of the Embryo in Domestic Fowl
Author : Clayton Ernest Holmes
Publisher :
Page : 194 pages
File Size : 10,50 MB
Release : 1938
Category : Poultry
ISBN :
Book Description
Egg Innovations and Strategies for Improvements
Author : Patricia Hester
Publisher : Academic Press
Page : 648 pages
File Size : 40,94 MB
Release : 2016-12-19
Category : Technology & Engineering
ISBN : 0128011513
Book Description
Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends. Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability. Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries. - Focuses on the production and food science aspects of eggs - Includes a broad range of microbial contaminants, their risks, and prevention, as well as non-microbial contaminant risks - Presents analytical techniques for practical application
It Starts with the Egg
Author : Rebecca Fett
Publisher :
Page : 326 pages
File Size : 45,49 MB
Release : 2019-02-28
Category : Health & Fitness
ISBN : 9780999676189
Book Description
A practical and evidence-backed approach for improving egg quality and fertility-- fully revised and updated in 2019. The latest scientific research reveals that egg quality has a powerful impact on how long it takes to get pregnant and the risk of miscarriage. Poor egg quality is in fact the single most important cause of age-related infertility, recurrent miscarriage, and failed IVF cycles. Based on a vast array of scientific research, It Starts with the Egg provides a comprehensive program for improving egg quality in three months, with specific advice tailored to a variety of fertility challenges-- including endometriosis, unexplained infertility, diminished ovarian reserve, PCOS, and recurrent miscarriage. With concrete strategies such as minimizing exposure to common environmental toxins, choosing the right vitamins and supplements to safeguard developing eggs, and harnessing nutritional advice shown to boost IVF success rates, this book offers practical solutions that will help you get pregnant faster and deliver a healthy baby.
Eggs as Functional Foods and Nutraceuticals for Human Health
Author : Jianping Wu
Publisher : Royal Society of Chemistry
Page : 422 pages
File Size : 31,92 MB
Release : 2019-05-01
Category : Medical
ISBN : 178801779X
Book Description
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.
