Hen Eggs Basic and Applied Science

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.

Structure of Hen Eggs and Physiology of Egg Laying, T. Okubo, S. Akachi, and H. HattaGeneral Chemical Composition of Hen Eggs, S. Sugino, T. Nitoda, and L.R. JunejaNutritive Evaluation of Hen Eggs, M. Guiterrez, H. Takahashi, and L.R. JunejaInsights into the Structure-Function Relationships of Ovalbumin, Ovotransferrin, and Lysozyme, H.R. IbrahimEgg Yolk Lipids, L.R. JunejaGlycochemistry of Hen Eggs, M. KoketshuChemical and Physicochemical Properties of Hen Eggs and Their Application in Foods, H. Hatta, T. Hagi, and K. HiranoEnzymes in Unfertilized Hen Eggs, A. Seko, L.R. Juneja, and T. YamamotoCell Proliferation-Promoting Activities in Unfertilized Eggs, A. Seko and L.R. Juneja Egg Yolk Antibody, IgY and Its Application, H. Hatta, M. Ozeki, and K. TsudaMicrobiology of Eggs, M. Kobayashi, M.A. Gutierrez, and H. Hatta