Qualitative characteristics of ready-to-use shelf stable egg cubes - Modi, Vinod Kumar;P. M., Sheela
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Growing consumer consciousness regarding role of diet in health, has resulted in increased demand for healthful foods. Egg is one of the widely consumed and well accepted dietary items across the globe. With ever increasing demand for convenience and shelf stable health food, egg products could be the answer to the consumer s need. The fact that egg has high quality proteins formed the basis for developing first of its kind a novel texturized egg albumin and egg yolk cube. The book explores the possibility of using egg albumen and yolk separately for preparing a product that would suffice the…mehr

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Produktbeschreibung
Growing consumer consciousness regarding role of diet in health, has resulted in increased demand for healthful foods. Egg is one of the widely consumed and well accepted dietary items across the globe. With ever increasing demand for convenience and shelf stable health food, egg products could be the answer to the consumer s need. The fact that egg has high quality proteins formed the basis for developing first of its kind a novel texturized egg albumin and egg yolk cube. The book explores the possibility of using egg albumen and yolk separately for preparing a product that would suffice the modern demands yet at the same time also considers several traditional cuisine preparation steps. The present book is very useful both for academic researchers, nutritionists and industries alike. The book describes the usefulness of egg in preparing ready-to-use products.
Autorenporträt
Dr Vinod Kumar Modi presently Head of Meat, Fish & Poultry Technology Department of CSIR- CFTRI, Mysore, India. He has his Ph.D (Food Technology) from Punjab Agricultural University, Ludhiana. He has been involved in R&D work related to meat products including fish and poultry. He has commercialized several processes to the industries.