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Egg Bioscience and Biotechnology
John Wiley and Sons Ltd, April 2008, Pages: 376
The egg is the largest biological cell known which originates from one cell division. It is composed of various important chemical substances that form the basis of life. The avian egg is considered to be a storehouse of nutrients such as proteins, lipids, inhibitors, enzymes, and various biologically active substances including growth promoting factors and factors that provide defense against bacterial and viral invasion. In the last decade, numerous extensive studies characterizing the biophysiological functions of egg components and their biologically active substances have been conducted. Hen eggs are now understood to contain substances with functions that go well beyond basic nutrition. This book focuses mainly on biologically active substances derived from egg components and their potential use. These include substances with anti-microbial, anti-adhesive, immunomodulatory, anti-cancer, anti-hypertensive, and anti-oxidant properties.
About the Author
Yoshinori Mine, PhD is a Professor and Chair in Egg Material Science in the Department of Food Science at the University of Guelph, Ontario, Canada. Dr. Mine received his PhD in Biochemistry at the Tokyo University of Agricultural Technology in Japan.
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