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Dietary Egg: Nutritional and Commercial Facets is a seminal hardback volume that delves into the multifaceted realm of egg production and processing. Authored by experts Kiran M, Wilfred Ruban S, and Deepika Jamadar, this comprehensive resource bridges the gap in existing literature by offering in-depth insights into a topic that is often overlooked. The book caters to a broad audience, including specialists, students, entrepreneurs, academicians, and research scientists, making it an essential reference for anyone involved in the egg sector. Covering diverse topics such as the structure of eggs, their chemical composition, production practices, preservation techniques, and quality evaluation methods, this book serves as a vital tool for improving egg products. Its educational content is designed to equip readers with the latest knowledge and technologies in egg science, making it invaluable for professionals in the fields of egg processing, layer management, quality control, and food technology. By highlighting scientific advancements in eggs throughout its chapters, this book extends a rich resource for those seeking to enhance their understanding and application of egg-related processes.
Key Features
| Features | Description |
|---|---|
| Authors | Kiran M, Wilfred Ruban S, Deepika Jamadar |
| Format | Hardback |
| Target Audience | Specialists, Students, Entrepreneurs, Academicians, Research Scientists |
| Comprehensive Coverage | From The Structure of Eggs to Processing and Preservation |
| Scientific Focus | Emphasis on Nutritional and Technological Advancements |
| Educational Importance | Resource for Enhancing Knowledge in Egg Sector |
| Extensive Topics | Includes 28 detailed chapters on various aspects of egg production and processing. |
| Attributes | Description |
|---|---|
| Title | Dietary Egg: Nutritional and Commercial Facets |
| Format | Hardback |
| Authors | Kiran M, Wilfred Ruban S, Deepika Jamadar |
| Total Chapters | 28 |
| Focus Areas | Egg Structure, Production Practices, Nutritional Importance, Preservation, Quality Evaluation |
| Publication Goal | To provide comprehensive insights into egg production and processing |
| Intended Users | Students, researchers, academicians, and professionals in the egg production field |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The book includes topics such as egg formation, structure, chemical composition, production practices, preservation techniques, grading, and microbial challenges.
This book is targeted at a diverse audience including specialists, students, researchers, entrepreneurs, and academicians in the field of egg processing and production.
The book consists of 28 comprehensive chapters dedicated to various facets of egg production and processing.
Chapters on egg quality focus on evaluation techniques, quality deterioration, and non-destructive methods to assess egg quality, essential for maintaining standards in the industry.
The book discusses current technologies that can improve egg products and processing methods, addressing both traditional and designer egg production.
Brand: nipa
Country Of Origin: India
The book Dietary Egg: Nutritional and Commercial Facets has been written with the aim of addressing the need for a comprehensive resource on egg production and processing. It has been authored with the purpose of filling the gap in the market for a recent book that provides detailed information on this less commonly explored topic. The book scope is extensive, and it is intended for a diverse audience, including specialists, students, entrepreneurs, academicians, and research scientists. It covers a wide range of topics, from the structure of eggs to their processing and preservation.
The book provides a comprehensive overview of the current state of egg production and processing, as well as knowledge and technologies that can be used to improve egg products. It is expected to be a valuable resource for students, researchers, and academicians working in the egg sector.
The book Dietary Egg: Nutritional and Commercial Facets has been written with the aim of addressing the need for a comprehensive resource on egg production and processing. It has been authored with the purpose of filling the gap in the market for a recent book that provides detailed information on this less commonly explored topic. The book scope is extensive, and it is intended for a diverse audience, including specialists, students, entrepreneurs, academicians, and research scientists. It covers a wide range of topics, from the structure of eggs to their processing and preservation.
The book provides a comprehensive overview of the current state of egg production and processing, as well as knowledge and technologies that can be used to improve egg products. It is expected to be a valuable resource for students, researchers, and academicians working in the egg sector. The title of the book is particularly fitting, as it emphasizes the scientific and technological advancements in the field of egg science throughout its content. This book is expected to provide a valuable resource for a variety of professionals working in the dynamic area of egg processing, layer management, quality control, and food technology, as well as students who will gain first-hand information on this subject.
Content
1. Overview of Layer Industry in India Kiran M
2. Egg Formation Kiran M
3. Structure of an Egg Kiran M
4. Chemical Composition of Eggs Kiran M
5. Egg production Practices- Housing Vidyasagar
6. Egg production Practices- Breeding and Feeding Vidyasagar
7. Nutritive Importance of Eggs Kiran M
8. Preservation of Eggs Wilfred Ruban S and Kiran M
9. Grading of Eggs Wilfred Ruban S and Kiran M
10. Handling, Processing, Packaging and Transportation of Eggs Wilfred Ruban S
11. Egg Washing Kiran M and Wilfred Ruban S
12. Egg as Functional Food Sudheer K
13. Microbial challenges and Issues of Egg Deepika Jamadar and Kiran M
14. Designer Eggs Wilfred Ruban S and Kiran M
15. Evaluation of Egg Quality Using Non-Destructive Methods Kiran M, Wilfred Ruban S and Deepika Jamadar
16. Sanitation and Decontamination of Eggs Deepika Jamadar and Kiran M
17. Layout and Design of Egg Processing Plant Rajendra Kumar K
18 Poultry Egg Waste Deepika Jamadar and Kiran M
19. Egg Quality Kiran M
20. Egg Quality Deterioration Kiran M, Deepika Jamadar and Wilfred Ruban S
21. Egg Quality Evaluation Kiran M, Wilfred Ruban S and Deepika Jamadar
22. Marketing Channels and Integration Sushant Handage and Kiran M
23. Specialty Eggs Kiran M
24. Value Added Convenience Egg Products Kiran M, Wilfred Ruban S and Deepika J
25. Organic Eggs Vidyasagar
26. Non Food Uses of Eggs Deepika Jamadar and Kiran M
27. Traditional Egg Products Bhaskar Reddy GV
28. Shelfstable Egg Products Bhaskar Reddy GV
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