• Eggs as food

1. The good egg, the forgotten benefits: protein, carotenoids, choline and glycemic index M.L. Fernandez and C.J. Andersen pp. 15–34 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_1 Abstract | References | Full-text (211 KB)

2. Isolation of value-added components from egg white and their potential uses in food, nutraceutical and pharmaceutical industries E.D.N.S. Abeyrathne and D.U. Ahn pp. 35–52 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_2 Abstract | References | Full-text (190 KB)

3. Why Americans are eating 176 less eggs per capita in 2011 than in 1945? F.A. Kummerow pp. 53–62 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_3 Abstract | References | Full-text (191 KB)

4. The role of eggs in weight management N.V. Dhurandhar and E.J. Dhurandhar pp. 63–76 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_4 Abstract | References | Full-text (163 KB)

• Cholesterol in eggs in health and disease

5. Conjugated linoleic acids from eggs in health: lessons from animal models G. Cherian pp. 77–92 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_5 Abstract | References | Full-text (277 KB)

6. Benefits of high cholesterol levels for all-cause mortality: biochemical bases H. Okuyama pp. 93–108 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_6 Abstract | References | Full-text (376 KB)

7. Metabolic syndrome in adolescents: role of cholesterol sources, eggs, and others K.S. Kubena pp. 109–132 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_7 Abstract | References | Full-text (227 KB)

• Eggs as multi-nutrient delivery devices for health promotion

8. Natural multi-nutrient enriched eggs: production and role in health P.F. Surai and V.I. Fisinin pp. 133–152 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_8 Abstract | References | Full-text (192 KB)

9. Strengths and weaknesses of functional eggs for human health V. Guyonnet pp. 153–166 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_9 Abstract | References | Full-text (168 KB)

10. Enrichment of hen eggs with vitamin D for human health P.H. Mattila pp. 167–180 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_10 Abstract | References | Full-text (249 KB)

11. Egg fortification with n-3 polyunsaturated fatty acids J.D. House, E. Goldberg, and M. Neijat pp. 181–198 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_11 Abstract | References | Full-text (260 KB)

12. Enrichment of eggs in n-3 polyunsaturated fatty acids by feeding hens with flaxseed oil M. Petrovié pp. 199–214 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_12 Abstract | References | Full-text (263 KB)

13. Whole egg as an athlete’s training and performance superfood S.E. Riechman, T.V. Lee, V.C.W. Chen, C.W. Lee, and S. Bui pp. 215–230 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_13 Abstract | References | Full-text (179 KB)

• Egg lipids in disease therapy

14. Modulation of lipids, lipoproteins, and other biomarkers with egg consumption and exercise A.J. Kieffer and R.L. Walzem pp. 231–252 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_14 Abstract | References | Full-text (258 KB)

15. Curbing hidden hunger: possible role of egg consumption O.L. Erukainure, Y.C. Adesiyun, A.O. Tugbobo-Amisu, A. Ogunji, and E.N. Okafor pp. 253–260 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_15 Abstract | References | Full-text (134 KB)

16. Egg-derived bioactive compounds in heart health C. Nimalaratne and J. Wu pp. 261–280 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_16 Abstract | References | Full-text (260 KB)

17. Conjugated linoleic acid-enriched designer eggs G. Huyghebaert and L. Coucke pp. 281–296 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_17 Abstract | References | Full-text (289 KB)

18. Camelina meal and table egg n-3 fatty acids M. Hashim and C.A. Bailey pp. 297–304 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_18 Abstract | References | Full-text (193 KB)

19. Egg fortification for improved cardiometabolicrelated effects N. Shapira and O. Sharon pp. 305–332 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_19 Abstract | References | Full-text (369 KB)

20. Isoflavone and flavonoid supplemented eggs in health M.M. Giusti, N. Ahmadiani, P. Tang, and M.A. Ottinger pp. 333–364 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_20 Abstract | References | Full-text (414 KB)

• Contaminants in eggs and health implications

21. Transfer of mycotoxin residues in hen’s egg, their interaction and mechanism Z. Ul Hassan and S. Ahmad pp. 365–386 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_21 Abstract | References | Full-text (237 KB)

22. Arsenic in poultry and their eggs – a global issue A. Ghosh pp. 387–404 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_22 Abstract | References | Full-text (252 KB)

23. Dioxins in eggs J. Piskorska-Pliszczynska, P. Strucinski, S. Mikolajczyk, S. Maszewski, and M. Warenik-Bany pp. 405–426 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_23 Abstract | References | Full-text (263 KB)

• Eggs in production and transmission of anti-infectious disease antibodies

24. Passive immunoglobulin Y immunotherapy targeting oral diseases D.J. Smith pp. 427–446 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_24 Abstract | References | Full-text (277 KB)

25. In vitro evaluation of the antibacterial proprieties of chicken egg yolk immunoglobulins: promising results supporting their use in vivo R. Chalghoumi pp. 447–482 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_25 Abstract | References | Full-text (296 KB)

26. Lysozyme and its modified forms: properties, potential for its production and application G. Leśnierowski pp. 483–496 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_26 Abstract | References | Full-text (164 KB)

• Bioactive egg constituents and health: allergy

27. Allergy to egg and new therapeutic approaches J.M. Urra, R. Garcia Rodriguez, C.M. Cabrera, and J. Borja pp. 497–518 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_27 Abstract | References | Full-text (341 KB)

28. Tolerance induction to egg in egg-allergic individuals P.M. Ojeda and I. Ojeda pp. 519–540 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_28 Abstract | References | Full-text (310 KB)

29. Dehydrated egg white for specific oral tolerance induction in treatment for egg allergy M. Ruiz-Garcia, M.E. Landivar, and E. Haroun-Diaz pp. 541–548 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_29 Abstract | References | Full-text (137 KB)

30. Physiological, biochemical, and allergenic properties of egg allergens H. Watanabe, S. Takushi, H. Nakajima-Adachi, S. Hachimura, S. Vieths, and M. Toda pp. 549–564 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_30 Abstract | References | Full-text (298 KB)

31. Egg allergy overview and application to milk allergic children G. Del Río Camacho pp. 565–576 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_31 Abstract | References | Full-text (154 KB)

• Eggs in human pathogen infection

32. Psychrotrophic heat-resistant bacteria in the sector of pasteurized liquid egg processing: a focus on the Bacillus cereus group S. Jan and F. Baron pp. 577–614 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_32 Abstract | References | Full-text (328 KB)

33. The eggshell as a barrier to contamination M. Rose-Martel and M.T. Hincke pp. 615–626 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_33 Abstract | References | Full-text (165 KB)

34. Irradiation on physicochemical and functional properties of liquid egg white and yolk B. Min and D.U. Ahn pp. 627–640 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_34 Abstract | References | Full-text (186 KB)

35. IgY antibody-based method for preventing and monitoring food pathogens H.H. Sunwoo pp. 641–656 Published online: March 24, 2015 https://doi.org/10.3920/978-90-8686-804-9_35 Abstract | References | Full-text (345 KB)