Egg nutrition and biotechnology

Part I Food Fats and Health 1 -- 1 Dietary Fat and Disease: What Do We Know and Where Do We Stand? / D. Kritchevsky 3 -- 2 Food Cholesterol and its Plasma Lipid and Lipoprotein Response: Is Food Cholesterol Still a Problem or Overstated? / W.H. Howell 15 -- 3 Antiarrhythmic Effects of n-3 Polyunsaturated Fatty Acids / A. Leaf, J.X. Kang, Y.-F. Xiao 25 -- 4 Lipid Mediators in a Paradigm Shift: Balance Between [omega]-6 and [omega]-3 / W.E.M. Lands 35 -- Part II Egg Consumption 53 -- 5 Eggs, Dietary Cholesterol and Heart Disease Risk: an International Perspective / D.J. McNamara 55 -- 6 Egg Products Around the World: Today and Tomorrow / G. Zeidler 65 -- 7 Giving Eggs a Bad Rap: What Physicians Should Know and Tell Their Patients About Cholesterol / M.V. Kaminski, Jr 93 -- 8 Producer's Perspective on Egg Consumption: How Does the Market React? / A. Kennedy 113 -- Part III Egg Lipids and Nutrition 119 -- 9 Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA / M.E. Van Elswyk, S.D. Hatch, G.G. Stella, P.K. Mayo, K.S. Kubena 121 -- 10 Designer Egg Concept: Perfecting Egg Through Diet Enrichment with [omega]-3 PUFA and Cholesterol Stability / J.S. Sim 135 -- 11 Not All [omega]-3-Enriched Eggs are the Same / D.J. Farrell 151 -- 12 Tocopherols, Retinol and Carotenes in Eggs and Hatched Chick Tissues as Influenced by Dietary Palm Oil / G. Cherian, K.R. Kang, J.S. Sim 163 -- 13 Docosahexaenoic Acid-Enriched Foods: Production of Eggs and Health Benefits / L.A. Horrocks, Y.K. Yeo 173 -- 14 Biological Activities of Conjugated Linoleic Acids and Designer Eggs / B.A. Watkins, A.A. Devitt, L. Yu, M.A. Latour 181 -- 15 Safe Use of Microalgae (DHA GOLD) in Laying Hen Feed for the Production of DHA-Enriched Eggs / J.R. Abril, W.R. Barclay, P.G. Abril 197 -- Part IV Ovo-Technologies 203 -- 16 Molecular Modification of Egg Proteins for Functional Improvement / S. Nakai 205 -- 17 Bioavailability and Commercial Use of Eggshell Calcium, Membrane Proteins and Yolk Lecithin Products / N. Suguro, S. Horiike, Y. Masuda, M. Kunou, T. Kokubu 219 -- 18 Biological Characteristics of Egg Components, Specifically Sialyloligosaccharides in Egg Yolk / L.R. Juneja 233 -- 19 Eggs as a Functional Food: Technology Update / C.M. Hasler 243 -- 20 Mechanical and Oxygen Barrier Properties of Transglutaminase Cross-linked Egg White Protein Films / L.T. Lim, Y. Mine, K. Montoya, M.A. Tung 253 -- 21 Lysozyme Polymer Formation and Functionality of Residuals after Lysozyme Extraction / J. Kijowski, G. Lesnierowski, A. Fabisz-Kijowska 269 -- Part V IgY Technologies 287 -- 22 Control of Intestinal Diseases in Pigs by Feeding Specific Chicken Egg Antibodies / R.R. Marquardt 289 -- 23 Preparation of Enteric-Coated Gelatin Capsules of IgY with Cellulose Acetate Phthalate / E.M. Akita, S. Nakai 301 -- 24 Preparation of Antigen-Specific IgY for Food Application / H.H. Sunwoo, X. Li, E.N. Lee, Y.K. Kim, J.S. Sim 311 -- 25 Applications of Egg Immunoglobulins in Immunoaffinity Chromatography / E.C.Y. Li-Chan 323 -- 26 Prevention of Yersinia ruckeri Infection in Rainbow Trout with Hen's Egg Yolk Immunoglobulin / Y. Mine, S.B. Lee, R.M.W. Stevenson 341 -- 27 Using Egg Antibodies to Treat Diseases / M. Coleman 351 -- 28 Prevention of Chronic Pseudomonas aeruginosa Colonization by Gargling with Specific Antibodies: a Preliminary Report / D. Carlander, H. Kollberg, P.E. Wejaker, A. Larsson 371 -- Part VI Food Safety 375 -- 29 Re-evaluation of Liquid Egg Pasteurization Technology: Newly Emerging and Industrial Applications, Theory and Practice / G.W. Froning, D.L. Peters, S.S. Sumner 377 -- 30 Food Pasteurization Using High-intensity Pulsed Electric Fields: Promising New Technology for Non-thermal Pasteurization for Eggs / L. Ma, F.J. Chang, M.M. Gongora-Nieto, G.V. Barbosa-Canovas, B.G. Swanson 389 -- 31O Processing and Cooling Shell Eggs to Enhance Safety and Quality / P.A. Curtis 401 -- 32 Effects of Cryogenic Cooling of Shell Eggs on Interior Quality and Microbiological Integrity / D.R. Jones, J.B. Tharrington, P.A. Curtis, K.E. Anderson, F.T. Jones 411 -- 33 Behaviour of Salmonella enteritidis in Industrial Egg White: Egg Naturally Contains Factors Inhibitory to Salmonella Growth / F. Baron, S. Fauvel, M. Gautier 417 -- 34 Salmonella enteritidis in Eggs and Egg Products: Assessing and Understanding the Risks and Responses / R.K. Gast 431 -- 35 Egg and Serum Cholesterol as Influenced by Mannan Oligosaccharide and Aflatoxin / V.G. Stanley, A.E. Sefton 441 -- Part VII Shell Eggs 445 -- 36 Eggshell Proteins and Shell Strength: Molecular Biology of Eggshell Matrix Proteins and Industry Applications / M.T. Hincke, M. St Maurice, Y. Nys, J. Gautron, M. Panheleux, C.P.W. Tsang, M.M. Bain, S.E. Solomon, M.D. McKee 447 -- 37 Econometric Feeding and Management of Commercial Leghorns: Optimizing Profits Using New Technology / D.A. Roland, Sr., M.M. Bryant, J.X. Zhang, D.A. Roland, Jr, J. Self 463 -- 38 Effect of Feeding Organic Selenium in Diets of Laying Hens on Egg Selenium Content / A.H. Cantor, M.L. Straw, M.J. Ford, A.J. Pescatore, M.K. Dunlap 473 -- 39 Influence of Eggshell 49 on Shell Quality of Hens Grouped According to Shell Quality / R.D. Miles, C.W. Comer 477.