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. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.Egg white is generally presented as an aqueous solution of major and minor proteins. Structure and ... This technique has highlighted the proposition that indeed many unidentified minor proteins are present in hen egg white. (Desert et al.
|Title||:||Bioactive Egg Compounds|
|Author||:||Rainer Huopalahti, Rosina López-Fandiño, Marc Anton, Rüdiger Schade|
|Publisher||:||Springer Science & Business Media - 2007-05-19|