Publisher : Royal Society of Chemistry

ISBN-10 : 1788012135

ISBN-13 : 978-1788012133

ASIN : B07S3PDCGM

Often described as ‘nature’s perfect food’, perceptions of egg consumption and human health have evolved substantially over the past decades. This book presents recent developments on the processing of eggs for nutritional, biomedical, functional food, nutraceutical and other value-added applications, as well as providing new evidence around egg consumption on cardiovascular diseases, metabolic syndrome, weight management, mental development, eye, muscle, and ageing health. It will appeal to food scientists, food chemists, researchers in human nutrition specialising in eggs and dairy nutrition, and those involved in egg production.