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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书目信息
Cahiers Options Méditerranéennes (CIHEAM)
卷
37
ISSN
1022-1379
出版者
CIHEAM-IAMZ
页码
p. 379-396
其它主题
Acidos grasos; Mineraux
语言
英语
注释
Summaries (En, Fr)
1 graph; 4 tables; Bibliography p. 391-396
类型
Summary; Conference; Bibliography
来源
Feed Manufacturing in the Mediterranean Region. Recent Advances in Research and Technology, Brufau, J. (Institut de Recerca i Tecnologia Agroalimentaries, Reus (Spain). Department of Animal Nutrition)Tacon, A..- Zaragoza (Spain): CIHEAM-IAMZ, 1999. 411 p.
粮农组织大会
2. Conference of Feed Manufacturers of the Mediterranean, Reus (Spain), 25-27 Mar 1998
2001-08-15
AGRIS AP