ENGLISH

Plant Proteins from European Crops: Food and Non-Food Applications

By K. Müntz (auth.) , Dr. Jacques Guéguen , Mr. Yves Popineau (eds.)

Book information

Publisher
Springer-Verlag Berlin Heidelberg
Year
1998
ISBN
978-3-662-03722-5, 978-3-662-03720-1
DOI
10.1007/978-3-662-03720-1
Language
english
Format
PDF
Filesize
10 MB (9974487 bytes)
Edition
1
Pages
339\358
Orientation
yes
Scanned
yes
Time added
2013-08-01 04:00:00
generalPlant Sciences; Biotechnology; Food Science; Bioch

Description

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.

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