Part 1 Egg composition and chemistry
1.Composition and properties of eggshell: Maureen Bain, University
of Glasgow, UK
2.Composition and properties of egg white: Kaustav Majumder,
University of Nebraska, Lincoln, USA and Yoshinori Mine, University
of Guelph, Canada
3.The nutritional and physiological functions of egg yolk
components: Yasumi Horimoto, University of Guelph, Canada and
Hajime Hatta, Kyoto Women’s University, Japan
Part 2 Safety
4.Pathogens affecting table eggs: Kapil Chousalker, University of
Adelaide, Australia and Kylie Hewson, Australian Chicken Meat
Federation, Australia
5.Mechanisms for transmissions of pathogens into eggs: Sophie Jan
and Florence Baron, Agrocampus Ouest-INRA, France
6.Sampling and detection of Salmonella in eggs: Richard K. Gast,
United States Department of Agriculture, USA
7.Understanding the natural antibacterial defences of egg white and
their regulation: Nicolas Guyot, Sophie Réhault-Godbert, Yves Nys,
INRA, France; and Florence Baron, INRA – Agrocampus Ouest,
France
8.The effects of laying hen housing systems on egg safety and
quality: Deana R. Jones, US Department of Agriculture, Agricultural
Research Service, USA
9.Egg washing to ensure product safety: Margaret Sexton, Primary
Industries and Regions, South Australia (PIRSA), Australia
10. New developments in packaging of eggs to improve safety and
quality: Pietro Rocculi, University of Bologna, Italy
Part 3 Sensory and nutritional quality
11.Egg quality: consumer preferences and measurement techniques:
Bart De Ketelaere, Katholieke Universiteit Leuven, Belgium; Koen De
Reu, Institute for Agricultural and Fisheries Research (ILVO),
Belgium; and Steven Vermeir, Katholieke Universiteit Leuven,
Belgium
12.Determinants of egg appearance and colour: C. Hamelin, CCPA,
France and F. Cisneros, DSM, Switzerland
13. Understanding and improving the shelf-life of eggs: Juliet R.
Roberts, University of New England, Australia
14.The nutritional role of eggs: Tia M. Rains and Mitch Kanter, Egg
Nutrition Centre, USA
15.Nutraceutical benefits of eggs: Hoon H. Sunwoo and Naiyana
Gujral, University of Alberta, Canada
16.Enhancing the nutritional profile of eggs: Erin M. Goldberg and
Neijat Mohamed, University of Manitoba, Canada and James D. House,
University of Manitoba and the Canadian Centre for Agri-Food
Research in Health and Medicine, Canada
17.Molecular breeding techniques to improve egg quality: Anna Wolc,
Iowa State University, and Hy-Line International, USA and Janet E.
Fulton, Hy-line International, USA
"The proposed content of the book is excellent - an outstanding and comprehensive compilation of current knowledge by the world's foremost experts, on a topic that is highly relevant. This will be a must-have reference resource for egg producers, poultry scientists, food scientists, government regulatory agencies, and students. Congratulations - this is a major scholarly contribution to your colleagues and peers everywhere." Emeritus Professor Robert F. Wideman, Center of Excellence for Poultry Science, University of Arkansas, USA
Dr Julie Roberts is Associate Professor in the School of Environmental and Rural Science at the University of New England, Australia. She is internationally-renowned for her research on egg production, particularly egg shell quality. She has been awarded the Australian Poultry Award for her outstanding contribution to poultry science. Dr Julie Roberts is Associate Professor in the School of Environmental and Rural Science at the University of New England, Australia. She is internationally-renowned for her research on egg production, particularly egg shell quality. She has been awarded the Australian Poultry Award for her outstanding contribution to poultry science. Dr Julie Roberts is Associate Professor in the School of Environmental and Rural Science at the University of New England, Australia. She is internationally-renowned for her research on egg production, particularly egg shell quality. She has been awarded the Australian Poultry Award for her outstanding contribution to poultry science.
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