Advances in improving the safety and quality of eggs
Langue : anglais
Edité par Burleigh Dodds Science Publishing, 2025
- Livre relié
- Neuf

Vendeur : preigu, Osnabrück, Allemagnepreigu
Vendeur AbeBooks depuis 5 août 2024
Etat: Neuf
EUR 281,65
Quantité disponible : 5 disponible(s)
Ajouter au panierItem description from seller
Advances in improving the safety and quality of eggs | Cristina Alamprese (u. a.) | Buch | Englisch | 2025 | Burleigh Dodds Science Publishing | EAN 9781801468756 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.
N° de réf. du vendeur 134194784
- Titre
- Advances in improving the safety and quality of eggs
- Auteur
- Cristina Alamprese (u. a.)
- Éditeur
- Burleigh Dodds Science Publishing
- Année de publication
- 2025
- État de l'article
- Neu
- Reliure
- Buch
- Langue
- anglais
- ISBN à 10 chiffres
- 1801468753
- ISBN à 13 chiffres
- 9781801468756
- Poids de l'article
- 887 grammes
- Dimensions
- 235 x 157 x 32 mm
- Catalogues du vendeur
- Bücher
Global egg production continues to rise in line with increasing consumer demand, with an estimated 1.6 trillion shell eggs produced each year. However, with consumer expectations surrounding food now higher than ever, the sector must ensure that key aspects of egg quality and safety are optimised at every stage of the supply chain.
Advances in improving the safety and quality of eggs reviews the latest research in this area and explores how safety can be optimised at both the pre-harvest and postharvest stages of production through a better understanding of pathogen contamination and techniques such as coatings and novel sterilisation techniques. The book also details recent advances in optimising key quality attributes of eggs, including improving eggshell formation, calcium content and biofortification of eggs, as well as how the sustainability of egg production can be improved.
« Synopsis » peut appartenir à une autre édition de cet ouvrage.
À propos de l’auteur
Dr Cristina Alamprese is Full Professor of Food Science and Technology in the Department of Food, Environmental and Nutritional Sciences at the University of Milan, Italy. A distinguished career spanning both industry and research includes representing the global egg sector with the World Organisation for Animal Health (founded as OIE), the FAO and World Bank. Dr Guyonnet is also the Global Coordinator for Poultry health and Production with the organisation World Veterinary Education in Production Animal Health (WVEPAH).
Dr Yves Nys is former Research Director for the Poultry Unit at INRAE, France. As a scientist, he studied calcium metabolism in hens (eggshell quality and fabric), mineral nutrition and egg quality (nutritional value and biological activity of egg proteins). With over 200 publications, Dr Nys is regarded as one of the world’s leading authorities on optimising the nutrition of laying hens. The recipient of a number of awards for his research, he has served as Vice-President of the WPSA, president of the European Federation and has coordinated two major EU research projects on egg quality.
Dr Yoshinori Mine is Full Professor in the Department of Food Science at the University of Guelph, Canada. Professor Mine is on the editorial board of a number of leading journals. Winner of a number of awards, he is internationally renowned for his contribution to research on egg science and the nutraceutical properties of eggs for human health. He has published 5 books, 37 book chapters, 15 review articles and 182 papers in peer-reviewed international journals.
Dr Vincent Guyonnet is an Invited Scientist at the University of Montreal and Managing Director of FFI Consulting in Canada. In a distinguished career spanning both industry and research, Dr Guyonnet has represented the global egg sector with the World Organisation for Animal Health (founded as OIE), the FAO and World Bank.
Michel Duclos is Research Director (1st class) at INRAE (previously INRA where he led the Avian Research Unit (Unité de Recherches Avicoles) from 2008 to 2016. He is presently Senior Scientist in this unit, now called Avian Biology and Poultry Research (BOA), and is the Vice President of the French branch of the World Poultry Science Association.
« A propos de ce titre » peut appartenir à une autre édition de cet ouvrage.
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