19. Processed Egg Products: Perspective on Nutritional Values

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Mahendra P. Kapoor,
  2. Molay K. Roy and
  3. Lekh R. Juneja

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch19

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Kapoor, M. P., Roy, M. K. and Juneja, L. R. (2010) Processed Egg Products: Perspective on Nutritional Values, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch19

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Taiyo Kagaku Co. Ltd., Yokkaichi, Japan

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • processed egg products: perspective on nutritional values;
  • dehydration processing - preserving eggs;
  • flavor stability of whole eggs - addition of carbohydrates

Summary

This chapter contains sections titled:

  • Introduction

  • Background and paradigms

  • Microbiological aspects and related chemistries

  • Secondary processing for functionalized egg products

  • Alternative processing techniques to induce functionality

  • Processed eggs for custom-designed products

  • Conclusions

  • References