Eggs and Their Derivatives: Physicochemical, Nutritional and Technological Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (23 January 2024) | Viewed by 2106
Special Issue Editor
Interests: egg processing technology; traditional and novel egg products; egg by-products; large-scale extraction of egg functional components; egg nutrition and function; control of egg quality
Special Issue Information
Dear Colleagues,
Eggs with abundant proteins, unsaturated fatty acids, vitamins, minerals, etc., have become an important food in our daily diet. Based on the consumer demand and different applications, eggs have been processed into a variety of egg products, including traditional egg products (e.g., salted egg, preserved egg), appropriative egg products (e.g., egg white and yolk powder, liquid egg), leisure egg products (e.g., dried egg, marinated egg, vinegar egg, egg sausage), and egg-derived functional components (ovalbumin, ovotransferrin, lysozyme, IgY, phosvitin, lecithin). The processing methods, physiochemical and nutritional properties of egg products need to be investigated to improve the quality of products and promote their consumption. Some novel processing techniques and strategies are expectantly introduced to increase the processing efficiency of egg products. Egg by-products (e.g., egg shell, shell membrane) are encouraged to be processed into high-value-added products (e.g., shell-derived organic calcium, shell membrane derived hydrolysates). The relevant research work will promote the rapid and efficient development of the egg processing industry.
Prof. Dr. Yongguo Jin
Guest Editor
Manuscript Submission Information
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Keywords
- fried egg
- boiled egg
- salted egg
- marinated egg
- preserved egg
- soft-boiled egg
- hot spring egg
- edible raw egg
- fermented egg
- vinegar egg
- egg sausage
- dried egg
- egg powder
- liquid egg
- egg white
- egg yolk
- egg shell
- shell membrane
- processing
- preservation
- nutrition
