Egg Nutrition and Biotechnology

by Sim, J. S.; Nakai, Canada S.; Guenter, W.; Nakai, Shuryo

• ISBN13: 9780851993300
• ISBN10: 0851993303
• Format: Hardcover
• Copyright: 2000-03-16
• Publisher: Cab Intl

Summary

Major research is now directed at improving the nutritional quality of eggs, and at using eggs in other products. Due to the decline in the consumption of eggs in the past few decades, researchers from many disciplines have been lead to look at the egg beyond its traditional food value, and to focus on economically viable biomedical, nutraceutical and ovo-biotechnologies. Written by international experts, this book is based on proceedings of the Second International Symposium on Egg Nutrition and Newly Emerging Ovo-Biotechnologies, held in Banff, Canada, in April 1998. It includes 39 chapters, covering food fats and health, egg consumption, egg lipids and nutrition, ovo-technologies and food safety.

Table of Contents

Contributors	xi
Preface	xvii
Acknowledgements	xix
Foreword	xxi
Part I Food Fats and Health	1	(52)
Dietary Fat and Disease: What Do We Know and Where Do We Stand?	3	(12)
D. Kritchevsky
Food Cholesterol and its Plasma Lipid and Lipoprotein Response: Is Food Cholesterol Still a Problem or Overstated?	15	(10)
W.H. Howell
Antiarrhythmic Effects of n-3 Polyunsaturated Fatty Acids	25	(10)
A. Leaf, J.X. Kang
Y.-F. Xiao
Lipid Mediators in a Paradigm Shift: Balance Between ω-6 and ω-3	35	(18)
W.E.M. Lands
Part II Egg Consumption	53	(66)
Eggs, Dietary Cholesterol and Heart Disease Risk: an International Perspective	55	(10)
D.J. McNamara
Egg Products Around the World: Today and Tomorrow	65	(28)
G. Zeidler
Giving Eggs a Bad Rap: What Physicians Should Know and Tell Their Patients About Cholesterol	93	(20)
M.V. Kaminski Jr
Producer's Perspective on Egg Consumption: How Does the Market React?	113	(6)
A. Kennedy
Part III Egg Lipids and Nutrition	119	(84)
Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA	121	(14)
M.E. Van Elswyk
S.D. Hatch
G.G. Stella
P.K. Mayo
K.S. Kubena
Designer Egg Concept: Perfecting Egg Through Diet Enrichment with ω-3 PUFA and Cholesterol Stability	135	(16)
J.S. Sim
Not All ω-3-Enriched Eggs are the Same	151	(12)
D.J. Farrell
Tocopherols, Retinol and Carotenes in Eggs and Hatched Chick Tissues as Influenced by Dietary Palm Oil	163	(10)
G. Cherian
K.R. Kang
J.S. Sim
Docosahexaenoic Acid-Enriched Foods: Production of Eggs and Health Benefits	173	(8)
L.A. Horrocks
Y.K. Yeo
Biological Activities of Conjugated Linoleic Acids and Designer Eggs	181	(16)
B.A. Watkins
A.A. Devitt
L. Yu
M.A. Latour
Safe Use of Microalgae (DHA GOLD™) in Laying Hen Feed for the Production of DHA-Enriched Eggs	197	(6)
J.R. Abril
W.R. Barclay
P.G. Abril
Part IV Ovo-Technologies	203	(84)
Molecular Modification of Egg Proteins for Functional Improvement	205	(14)
S. Nakai
Bioavailability and Commercial Use of Eggshell Calcium, Membrane Proteins and Yolk Lecithin Products	219	(14)
N. Suguro
S. Horiike
Y. Masuda
M. Kunou
T. Kokubu
Biological Characteristics of Egg Components, Specifically Sialyloligosaccharides in Egg Yolk	233	(10)
L.R. Juneja
Eggs as a Functional Food: Technology Update	243	(10)
C.M. Hasler
Mechanical and Oxygen Barrier Properties of Transglutaminase Cross-linked Egg White Protein Films	253	(16)
L.T. Lim
Y. Mine
K. Montoya
M.A. Tung
Lysozyme Polymer Formation and Functionality of Residuals after Lysozyme Extraction	269	(18)
J. Kijowski
G. Lesnierowski
A. Fabisz-Kijowska
Part V IgY Technologies	287	(88)
Control of Intestinal Diseases in Pigs by Feeding Specific Chicken Egg Antibodies	289	(12)
R.R. Marquardt
Preparation of Enteric-Coated Gelatin Capsules of IgY with Cellulose Acetate Phthalate	301	(10)
E.M. Akita
S. Nakai
Preparation of Antigen-Specific IgY for Food Application	311	(12)
H.H. Sunwoo
X.Li
E.N. Lee
Y.K. Kim
J.S. Sim
Applications of Egg Immunoglobulins in Immunoaffinity Chromatography	323	(18)
E.C.Y. Li-Chan
Prevention of Yersinia ruckeri Infection in Rainbow Trout with Hen's Egg Yolk Immunoglobulin	341	(10)
Y. Mine
S.B. Lee
R.M.W. Stevenson
Using Egg Antibodies to Treat Diseases	351	(20)
M. Coleman
Prevention of Chronic pseudomonas aeruginosa Colonization by Gargling with Specific Antibodies: a Preliminary Report	371	(4)
D. Carlander
H. Kollberg
P.E. Wejaker
A. Larsson
Part VI Food Safety	375	(70)
Re-evaluation of Liquid Egg Pasteurization Technology: Newly Emerging and Industrial Applications, Theory and Practice	377	(12)
G.W. Froning
D.L. Peters
S.S. Sumner
Food Pasteurization Using High-intensity Pulsed Electric Fields: Promising New Technology for Non-thermal Pasteurization for Eggs	389	(12)
L. Ma
F.J. Chang
M.M. Gongora-Nieto
G.V. Barbosa-Canovas
B.G. Swanson
Processing and Cooling Shell Eggs to Enhance Safety and Quality	401	(10)
P.A. Curtis
Effects of Cryogenic Cooling of Shell Eggs on Interior Quality and Microbiological Integrity	411	(6)
D.R. Jones
J.B. Tharrington
P.A. Curtis
K.E. Anderson
F.T. Jones
Behaviour of Salmonella enteritidis in Industrial Egg White: Egg Naturally Contains Factors Inhibitory to Salmonella Growth	417	(14)
F. Baron
S. Fauvel
M. Gautier
Salmonella enteritidis in Eggs and Egg Products: Assessing and Understanding the Risks and Responses	431	(10)
R.K. Gast
Egg and Serum Cholesterol as Influenced by Mannan Oligosaccharide and Aflatoxin	441	(4)
V.G. Stanley
A.E. Sefton
Part VII Shell Eggs	445	(36)
Eggshell Proteins and Shell Strength: Molecular Biology of Eggshell Matrix Proteins and Industry Applications	447	(16)
M.T. Hincke
M.St Maurice
Y. Nys
J. Gautron
M. Panheleux
C.P.W. Tsang
M.M. Bain
S.E. Solomon
M.D. McKee
Econometric Feeding and Management of Commercial Leghorns: Optimizing Profits Using New Technology	463	(10)
D.A. Roland
M.M. Bryant
J.X. Zhang
D.A. Roland
J. Self
Effect of Feeding Organic Selenium in Diets of Laying Hens on Egg Selenium Content	473	(4)
A.H. Cantor
M.L. Straw
M.J. Ford
A.J. Pescatore
M.K. Dunlap
Influence of Eggshell 49 on Shell Quality of Hens Grouped According to Shell Quality	477	(4)
R.D. Miles
C.W. Comer
Index	481