The egg is a chemical storehouse-within an incubating egg a complicated set of chemical reactions take place that convert the chemicals into a living animal. Using hen eggs as a model, this new text explores the use of eggs for food, industrial, and pharmaceutical applications. It covers the chemistry, biology, and function of lipids; carbohydrates; proteins; yolk antibody (IgY); and other materials of eggs. The novel merits of egg materials over others used in the same products are also discussed. These areas of egg technology have never been compiled before in one source.The biological functions of egg white proteins have been thought to prevent the penetration of microorganisms into the yolk and to provide nutrients to the embryo during the late stages of development. Of the many different types of proteinsanbsp;...
|Author||:||Takehiko Yamamoto, Lekh Raj Juneja, Hajime Hatta, Mujo Kim|
|Publisher||:||CRC Press - 1996-12-13|