1. Structure and Chemical Compositions of Eggs

  1. Yoshinori Mine
  1. Eunice C. Y. Li-Chan and
  2. Hyun-Ock Kim

Published Online: 23 MAR 2007

DOI: 10.1002/9780470181249.ch1

Egg Bioscience and Biotechnology

Egg Bioscience and Biotechnology

How to Cite

Li-Chan, E. C. Y. and Kim, H.-O. (2008) Structure and Chemical Compositions of Eggs, in Egg Bioscience and Biotechnology (ed Y. Mine), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470181249.ch1

Editor Information

  1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1

Author Information

  1. The University of British Columbia, Faculty of Land and Food Systems, Food Nutrition and Health Building, 2205 East Mall, Vancouver, BC, Canada V6T 1Z4

Publication History

  1. Published Online: 23 MAR 2007
  2. Published Print: 12 MAR 2008

ISBN Information

Print ISBN: 9780470039984

Online ISBN: 9780470181249



  • eggs-structure and chemical composition;
  • ovoflavoprotein;
  • egg yolk apo-carotenoic acid ester (apo-E) and saponified marigold xanthophylls (MX)


This chapter contains sections titled:

  • Introduction

  • Structure of Eggs

  • Chemical Composition of Eggs

  • References