Egg Innovations and Strategies for Improvements

Patricia Hester
Academic Press, 19 dec 2016 - 646 pagina's

Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends.

Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability.

Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries.

  • Focuses on the production and food science aspects of eggs
  • Includes a broad range of microbial contaminants, their risks, and prevention, as well as non-microbial contaminant risks
  • Presents analytical techniques for practical application


Section I Introduction
Section II Management and Housing
Section III Food Safety
Section IV Composition of Eggs
Section V Use of Eggs
Section VI Improving Production
Section VII Improving Composition
Section VIII Preserving Eggs
Section IX Adverse Nonmicrobial Contaminants
Section X Microbial or Parasitic Contaminants

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Over de auteur (2016)

Patricia (Scotti) Hester, Professor of Animal Science Purdue University School of AgricultureArea of Expertise: Physiology, PoultryEducation: B.S. and Ph.D., North Carolina State UniversityVisiting Professorships: Cuddy International, Canada; University of Guelph, CanadaCurrently Teaching ANSC 44500 - Commercial Poultry Management and ANSC 53500 (BMS 52800) - Avian Physiology Awards and Honors:Past President Poultry Science Association(2010) Poultry Welfare Research Award. Poultry Science Association.(2009) Fellow. Poultry Science Association.(2009) Outstanding Alumni Award. College of Agriculture and Life Sciences, North Carolina State University.(2004) Helene Cecil Leadership Award. Poultry Science Association.Memberships in academic, professional, and scholarly societies Gamma Sigma Delta Phi Kappa Phi Poultry Science Association (U.S.A.) The World's Poultry Science Association- life time member Council for Agricultural Science and Technology (CAST) American Association for the Advancement of Science, 1982-1983 American Society for Gravitational Biology American Poultry Historical Society- life time memberProfessor Hester has published extensively as well as presented at numerous relevant meetings and conferences. Her course evaluation rates are consistently 4.6 on a 5 point scale

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