Bioactive egg compounds
- المؤلف
- Rainer Huopalahti, Rosina López-Fandiño, Marc Anton, …
- سنة النشر
- 2007
- الناشر
- Springer
- لغة الملف
- انكليزي
- نوع الملف
- Book
- تصنيف الكتاب
- Medical Science
- تحميل الكتاب قراءة الكتاب
Hen eggs have exceptional potential as an inexhaustible source for a variety of products with unique properties. These products are valuable to human health and nutrition and can be used as raw materials for diverse purposes in the cosmetics and pharmaceutical industries. Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. Procedures for processing egg compounds to improve their nutritive value are described, including the concept of so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.
الكلمات المفتاحية: Biomedical and life sciences / Antibacterial / Antibacterial activities / Antibodies / Biotin / Nutrition / Poultry / Proteases / Riboflavin / Vitamin / Allergy / Biochemistry / Biotechnology / Proteins / Tea
