Egg Uses and Processing Technologies

1: Egg chemicals and separation technologies 2: Separation, purification and thermal stability of lysozyme and avidin from chicken egg white, T D Durance 3: Egg cholesterol removal by supercritical fluid extraction technology, G W Froning 4: New extraction and fractionation method for lecithin and neutral oil from egg yolk, J S Sim 5: A simple procedure for the isolation of phosvitin from chicken egg yolk, J N Losso and S Nakai 6: Non-food egg uses 7: Modified avidins for application in avidin-biotin technology: An improvement on nature, E A Bayer and M Wilchek 8: Egg white lysozyme as a preservative for use in foods, E A Johnson 9: Large scale preparation of sialic acid and derivatives from chalaza and delipidated egg yolk, L R Juneja et al. 10: Preparation and purification of fab’ immunoactive fragments from chicken egg immunoglobulin using pepsin and Aspergillus saitoi protease, E M Akita and S Nakai 11: Prevention of fish disease using egg yolk antibody, H Hatta et al. 12: Functional modification of egg products 13: New methods for improving functionality of egg white proteins, A Kato et al. 14: Preparation of transparent gels from egg white and egg proteins, E Doi and N Kitabatake 15: Improvement of solubility and foaming properties of egg yolk protein and its separation from yolk lipid by liquid- liquid extraction, A C Germs 16: Radiation pasteurization of frozen whole egg, J Kijowski et al. 17: Nutritional modification of egg products 18: Fatty acid modification of yolk lipids and cholesterol-lowering eggs, Z Jiang and J S Sim 19: High linolenic acid eggs and their influence on blood lipids in humans, L K Ferrier et al 20: The fortification of hens’ eggs with Omega-3 long chain fatty acids and their effect in humans, D J Farrell 21: N-3 fatty acid enriched eggs as a source of long chain N-3 fatty acids for the developing infant, G Cherian and J S Sim 22: Consumption of N-3 PUFA enriched eggs and changes of plasma lipids in human subjects, J S Sim and Z Jiang