Nuevos usos de los diferentes constituyentes del huevo.
Journal
Hospitalidad ESDAI
Publisher
Hospitalidad ESDAI
Date Issued
2012
Author(s)
Torre Marina, María Covadonga
Type
text::Non-primary product
Abstract
Currently there are enough studies supporting that egg consumption does not contribute to the development of cardiovascular diseases. However, it should always be considered the diet as a whole, and not for the consumption of a food alone. Because of all its nutritional and functional properties, the egg is a recommended food, in addition to be affordable in price as well as by having a positive market presence; it is versatile and easy to prepare, easy to chew and swallow; it has low glycemic index and low calorie contents; it also has multiple culinary and technological applications. Having solved the myths around the egg, recent investigations focus on its constituents with biological activity: antimicrobial, immunological, anti-adhesive, and antihypertensive, among others. So today, the laying hen is conceived as a "bioreactor" for producing medical and technologically relevant substances.
File(s)
License
Acceso Abierto
How to cite
Torre Marina, M. C. . (2012). Nuevos usos de los diferentes constituyentes del huevo. HE, (22), 7–25. Recuperado a partir de https://scripta.up.edu.mx/handle/20.500.12552/6970
Table of contents
Introducción -- Componentes de la clara -- Componentes de la yema