Download or read book Valorisation nutritionnelle de la lysine et de la m thionine written by Daniel Bercovici and published by . This book was released on 1985 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: L'ADDITION SOUS FORME DE POLYMERES LIBRES OU GREFFES DE LYSINE OU DE METHYONINE, SUR UNE STRUCTURE POLYPEPTIDIQUE, PERMET D'AMELIORER LA VALEUR NUTRITIONNELLE DES PROTEINES DEFICIENTES EN CES ACIDES AMINES. LES EXPERIENCES REALISEES IN VITRO ET IN VIVO ONT PERMIS DE VERIFIER LA BONNE DIGESTIBILITE DE CES STRUCTURES POLYMERIQUES. PAR AILLEURS, UNE METHODE ENZYMATIQUE UTILISANT LA TRANSGLUTAMINASE, A ETE DEVELOPPEE; ELLE PERMET DE GREFFER CES ACIDES AMINES ESSENTIELS SUR LES RESIDUS GLUTAMYL DES PROTEINES. LA RETICULATION DES PROTEINES LEUR CONFERE DES PROPRITES PHYSIQUES INTERESSANTES OUVRANT DE NOUVELLES APPLICATIONS DANS L'ALIMENTATION ANIMALE
Download or read book Optimizing Lysine and Methionine Nutrition During the Periparturient and Postparturient Periods written by Vicky M. Wasserstrom and published by . This book was released on 1996 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bioactive Egg Compounds written by Rainer Huopalahti and published by Springer Science & Business Media. This book was released on 2007-05-19 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.
Download or read book Egg Science and Technology written by William J Stadelman and published by CRC Press. This book was released on 2017-12-14 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: handling shell eggs to maintain quality at a level for customer satisfaction trouble shooting problems during handling chemistry of the egg, emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid, frozen, and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.
Download or read book IgY Technology Production and Application of Egg Yolk Antibodies written by Xiao-Ying Zhang and published by Springer. This book was released on 2021-06-25 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: This first edited Volume on IgY-Technology, addresses the historical and dynamic development of IgY-applications. The authors cover the biological basis and theoretical context, methodological guidance, and applications of IgY-Technology. A focus is laid on the use of IgY-antibodies for prophylactic/therapeutic purposes in human and veterinary medicine. Aside from applications, the chapters also offer an evolutionary understanding of the IgY molecule, IgY receptors and practical prerequisites to produce IgY-antibodies. Guidance is given for every step of the process. Starting with an introduction to hens as a model species and including hen husbandry, hen egg-laying capacity and total IgY outcomes. Readers will also learn about immunization techniques, the advantages and limitations of different IgY extraction methods, as well as storage stability of the final product. The last part of the volume highlights hands-on aspects of applications, such as IgY delivery strategies, new methods to produce monoclonal IgY-antibodies or production of functional IgY fragments by phage-display as well as commercial exploitation of the technology. Thus, this book is a valuable resource and guide for Scientists, Clinicians and Health Product Developers in both human and veterinary medicine.
Download or read book Food Emulsifiers written by George Charalambous and published by . This book was released on 1989 with total page 549 pages. Available in PDF, EPUB and Kindle. Book excerpt:
