The book Dietary Egg: Nutritional and Commercial Facets has been written with the aim of addressing the need for a comprehensive resource on egg production and processing. It has been authored with the purpose of filling the gap in the market for a recent book that provides detailed information on this less commonly explored topic. The book scope is extensive, and it is intended for a diverse audience, including specialists, students, entrepreneurs, academicians, and research scientists. It covers a wide range of topics, from the structure of eggs to their processing and preservation.
The book provides a comprehensive overview of the current state of egg production and processing, as well as knowledge and technologies that can be used to improve egg products. It is expected to be a valuable resource for students, researchers, and academicians working in the egg sector. The title of the book is particularly fitting, as it emphasizes the scientific and technological advancements in the field of egg science throughout its content. This book is expected to provide a valuable resource for a variety of professionals working in the dynamic area of egg processing, layer management, quality control, and food technology, as well as students who will gain first-hand information on this subject.
Content
1. Overview of Layer Industry in India Kiran M
2. Egg Formation Kiran M
3. Structure of an Egg Kiran M
4. Chemical Composition of Eggs Kiran M
5. Egg production Practices- Housing Vidyasagar
6. Egg production Practices- Breeding and Feeding Vidyasagar
7. Nutritive Importance of Eggs Kiran M
8. Preservation of Eggs Wilfred Ruban S and Kiran M
9. Grading of Eggs Wilfred Ruban S and Kiran M
10. Handling, Processing, Packaging and Transportation of Eggs Wilfred Ruban S
11. Egg Washing Kiran M and Wilfred Ruban S
12. Egg as Functional Food Sudheer K
13. Microbial challenges and Issues of Egg Deepika Jamadar and Kiran M
14. Designer Eggs Wilfred Ruban S and Kiran M
15. Evaluation of Egg Quality Using Non-Destructive Methods Kiran M, Wilfred Ruban S and Deepika Jamadar
16. Sanitation and Decontamination of Eggs Deepika Jamadar and Kiran M
17. Layout and Design of Egg Processing Plant Rajendra Kumar K
18 Poultry Egg Waste Deepika Jamadar and Kiran M
19. Egg Quality Kiran M
20. Egg Quality Deterioration Kiran M, Deepika Jamadar and Wilfred Ruban S
21. Egg Quality Evaluation Kiran M, Wilfred Ruban S and Deepika Jamadar
22. Marketing Channels and Integration Sushant Handage and Kiran M
23. Specialty Eggs Kiran M
24. Value Added Convenience Egg Products Kiran M, Wilfred Ruban S and Deepika J
25. Organic Eggs Vidyasagar
26. Non Food Uses of Eggs Deepika Jamadar and Kiran M
27. Traditional Egg Products Bhaskar Reddy GV
28. Shelfstable Egg Products Bhaskar Reddy GV
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