Lecture enzy advance.ppt
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The lecture discusses the structure, chemical composition, and nutritive value of eggs. It explains that there are four main components of a hen's egg: the shell, shell membranes, albumen or white, and yolk. Understanding the composition of eggs is important for effectively preserving their quality during storage and marketing. The lecture also covers egg spoilage and methods for preserving whole eggs and producing egg powder.
Lecture enzy advance.ppt
- 1. LECTURE ON STRUCTURE, CHEMICAL COMPOSITION AND NUTRITIVE VALUE, SPOILAGE OF EGGS AND PRESERVATION OF WHOLE EGG APARATION OF EGG POWDER By Mohit Jindal (Department of Food Technology)
- 2. STRUCTURE, COMPOSITION AND NUTRITIVE VALUE OF EGGS IS NECESSARY TO EFFECTIVELY PRESERVE ITS QUALITY DURING STORAGE AND MARKETING. THERE ARE FOUR MAIN COMPONENTS OF HEN’S EGG: A. SHELL B. SHELL MEMBRANES C. ALBUMEN OR WHITE D. YOLK By Mohit Jindal (Department of Food Technology)
- 3. THERE ARE FOUR MAIN COMPONENTS OF HEN’S EGG: A. SHELL B. SHELL MEMBRANES C. ALBUMEN OR WHITE D. YOLK By Mohit Jindal (Department of Food Technology)