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(Ebook PDF) Handbook of Eggs in Human Function 1st Edition by Ronald Ross Watson 9086862543 9789086862542 Full chapter

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Handbook of Eggs in Human Function 1st Edition Ronald Ross Watson Digital Instant Download

Author(s): Ronald Ross Watson, Fabien De Meester
ISBN(s): 9789086868049, 9086868045
Edition: 1
File Details: PDF, 67.29 MB
Year: 2015
Language: english
SKU: EB-5065118 Category: Tags: ,

Handbook of Eggs in Human Function 1st Edition by Ronald Ross Watson – Ebook PDF Instant Download/Delivery: 9086862543, 978-9086862542
Full dowload Handbook of Eggs in Human Function 1st Edition after payment

 

Product details:

ISBN 10:         9086862543
ISBN 13: 978-9086862542
Author:          Ronald Ross Watson

Eggs have been used as key part of the human diet for millennia. They contain a great variety of nutrients and material to sustain life and growth. The role of the egg as natural source of vitamins, proteins, fats, and other nutrients, continues to develop. Some nutrients have a controversy in benefits and risks. This controversy is the subject of several chapters in this book.Eggs have been used for decades by pharmaceutical companies as vehicles to grow viruses for vaccines. Currently, eggs are being developed to make antibodies for human use, so-called designer eggs. Eggs can also be used as vehicle to transport vitamins and minerals to humans via nutrient supplemented laying hens. These benefits are subject to commercial expansion, as well as being an active research area.This book, with summary points for each chapter, helps you to understand the role of eggs (including designer eggs) in general nutrition, health promotion and disease. It is aimed at health scientists, nutritionists, dieticians, and food industry groups.
 

Handbook of Eggs in Human Function 1st Table of contents:

  • The Good Egg, the Forgotten Benefits: Protein, Carotenoids, Choline, and Glycemic Index
  • Isolation of Value-Added Components from Egg White and Their Potential Uses in Food, Nutraceutical, and Pharmaceutical Industries
  • Why Americans Are Eating 176 Less Eggs per Capita in 2011 Than in 1945?
  • The Role of Eggs in Weight Management
  • Conjugated Linoleic Acids from Eggs in Health: Lessons from Animal Models
  • Benefits of High Cholesterol Levels for All-Cause Mortality: Biochemical Bases
  • Metabolic Syndrome in Adolescents: Role of Cholesterol Sources, Eggs, and Others
  • Natural Multi-Nutrient Enriched Eggs: Production and Role in Health
  • Strengths and Weaknesses of Functional Eggs for Human Health
  • Enrichment of Hen Eggs with Vitamin D for Human Health
  • Egg Fortification with n-3 Polyunsaturated Fatty Acids
  • Enrichment of Eggs in n-3 Polyunsaturated Fatty Acids by Feeding Hens with Flaxseed Oil
  • Whole Egg as an Athlete’s Training and Performance Superfood
  • Modulation of Lipids, Lipoproteins, and Other Biomarkers with Egg Consumption and Exercise
  • Curbing Hidden Hunger: Possible Role of Egg Consumption
  • Egg-Derived Bioactive Compounds in Heart Health
  • Conjugated Linoleic Acid-Enriched Designer Eggs
  • Camelina Meal and Table Egg n-3 Fatty Acids
  • Egg Fortification for Improved Cardiometabolic-Related Effects
  • Isoflavone and Flavonoid Supplemented Eggs in Health
  • Transfer of Mycotoxin Residues in Hen’s Egg, Their Interaction and Mechanism
  • Arsenic in Poultry and Their Eggs – A Global Issue
  • Dioxins in Eggs
  • Passive Immunoglobulin Y Immunotherapy Targeting Oral Diseases
  • In Vitro Evaluation of the Antibacterial Properties of Chicken Egg Yolk Immunoglobulins: Promising Results Supporting Their Use In Vivo
  • Lysozyme and Its Modified Forms: Properties, Potential for Its Production and Application
  • Allergy to Egg and New Therapeutic Approaches
  • Tolerance Induction to Egg in Egg-Allergic Individuals
  • Dehydrated Egg White for Specific Oral Tolerance Induction in Treatment for Egg Allergy
  • Physiological, Biochemical, and Allergenic Properties of Egg Allergens
  • Egg Allergy Overview and Application to Milk Allergic Children
  • Psychrotrophic Heat-Resistant Bacteria in the Sector of Pasteurized Liquid Egg Processing: A Focus on the Bacillus Cereus Group
  • The Eggshell as a Barrier to Contamination
  • Irradiation on Physicochemical and Functional Properties of Liquid Egg White and Yolk
  • IgY Antibody-Based Method for Preventing and Monitoring Food Pathogens

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