In the last decade, numerous extensive studies characterizing the biophysiological functions of egg components and their biologically active substances have been conducted. Hen eggs are now understood to contain substances with functions that go well beyond basic nutrition. Egg Bioscience and Biotechnology

Preface.
Contributors.

1 Structure and Chemical Compositions of Eggs (Eunice C. Y. Li-Chan and Hyun-Ock Kim).

2 Biosynthesis and Structural Assembly of Eggshell Components (M. T. Hincke, O. Wellman-Labadie, M. D. McKee, J. Gautron, Y. Nys, and K, Mann)

3 Bioavailability and Physiological Function of Eggshells and Eggshell Membranes (Y. Masuda and H. Hiramatsu).

4 Bioactive Components in Egg White (Y. Mine and I. D’Silva)

5 Bioactive Components in Egg Yolk (Hajime Hatta, Mahendra P. Kapoor, and Lekh Raj Juneja).

6 Egg Allergens (Marie Yang and Yoshinori Mine).

7 Production of Novel Proteins in Chicken Eggs (Robert J. Etches).

8 Egg Products Industry and Future Perspectives (Glenn W. Froning).

Index.