Andere Kunden interessierten sich auch für
![Proteine - nutritive und funktionelle Eigenschaften]( "Proteine - nutritive und funktionelle Eigenschaften")
Proteine - nutritive und funktionelle Eigenschaften139,99 €![Protein Stability and Folding]( "Protein Stability and Folding")
Protein Stability and Folding75,99 €![Protein Stability and Folding]( "Protein Stability and Folding")
Protein Stability and Folding38,99 €![Methoden in der Proteinanalytik]( "Methoden in der Proteinanalytik")
Methoden in der Proteinanalytik99,99 €![Advances in Bacterial Paracrystalline Surface Layers]( "Advances in Bacterial Paracrystalline Surface Layers")
Advances in Bacterial Paracrystalline Surface Layers166,99 €![Enzymes and Products from Bacteria Fungi and Plant Cells]( "Enzymes and Products from Bacteria Fungi and Plant Cells")
Enzymes and Products from Bacteria Fungi and Plant Cells42,99 €![Dynamics and the Problem of Recognition in Biological Macromolecules]( "Dynamics and the Problem of Recognition in Biological Macromolecules")
Dynamics and the Problem of Recognition in Biological Macromolecules42,99 €
Jointly published with INRA, Paris
Plant proteins are regarded as versatile, functional ingredients or as active biological compounds, and as essential nutrients in food. Besides food uses, plant proteins are also considered as "green" chemical molecules useful in manufacturing non-food industrial products. This new utilization of plant proteins presents a great challenge for agriculture and industry and will also be beneficial for the environment. In this book, numerous scientists working on all aspects of proteins from the major European crops report on the role played by plant proteins in food systems and their effects on human health. In addition, the most recent data on protein-based plastic materials and other non-food products are presented.
Plant proteins are regarded as versatile, functional ingredients or as active biological compounds, and as essential nutrients in food. Besides food uses, plant proteins are also considered as "green" chemical molecules useful in manufacturing non-food industrial products. This new utilization of plant proteins presents a great challenge for agriculture and industry and will also be beneficial for the environment. In this book, numerous scientists working on all aspects of proteins from the major European crops report on the role played by plant proteins in food systems and their effects on human health. In addition, the most recent data on protein-based plastic materials and other non-food products are presented.