Improvement of biologic and nutritional value of eggs
1999
Vilà, B. (Industrial Técnica Pecuaria S.A., Barcelona (Spain). R and D Department)
Although egg consumption has experienced a continuously decreasing trend in Europe and North America, there have been tremendous efforts for increasing egg nutritional value. The health-conscious consumer is willing to pay more for a value-added product. A (partial) review is presented on some of the topics involved in the improvement of egg value: minerals, vitamins, carotenoids, w-3 fatty acids, cholesterol and therapeutic antibodies; and some of their implications in human health.
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Библиографическая информация
Эту запись предоставил Mediterranean Agronomic Institute of Bari