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Bioactive Egg Compounds

Bioactive Egg Compounds

 

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Editorial:
Springer Nature B.V.
Año de edición:
2007
Materia
Tecnología de alimentos y bebidas
ISBN:
9783540378839

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Sobre IBD

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.

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