Eggs and Egg Products: Production, Processing, and Safety: 2nd Edition

Dear Colleagues,

Eggs have a long history of consumption by humans and have long been regarded as a ‘dual-functional food ingredient’. The first reason for this is that eggs are rich in nutrients, providing consumers with a high-quality protein and lipid source, as well as various critical minerals, vitamins, trace elements, and bioactive ingredients. The second reasons is that eggs have excellent processing characteristics, such as gelation, foaming, and emulsifying properties. They have been widely used as an important functional ingredient in food production, medicine, and cosmetics. Research on the production process, properties, and safety of eggs and egg products has always been a hot topic, covering areas such as new techniques for the processing and preservation of egg products, improvements in the nutritional or functional properties of egg products, the extraction and production of active ingredients from eggs, and the exploration of the relationship between the ingredients of eggs and human health. Fresh research in these fields would further expand the myriad applications of eggs and egg products.

Dr. Yujie Su
Guest Editor

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