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Bioactive Egg Compounds

Rainer Huopalahti

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ISBN 10: 3540378839 / ISBN 13: 9783540378839
Editore: Springer-Verlag Gmbh Mai 2007, 2007
Nuovi Condizione: Neu
Da Rhein-Team Lörrach Ivano Narducci e.K. (Lörrach, Germania)

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Neuware - Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action. 298 pp. Englisch. Codice inventario libreria 9783540378839

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Titolo: Bioactive Egg Compounds

Casa editrice: Springer-Verlag Gmbh Mai 2007

Data di pubblicazione: 2007

Legatura: Buch

Condizione libro:Neu

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Riassunto:

Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.

From the Back Cover:

Hen eggs have exceptional potential as an inexhaustible source for a variety of products with unique properties. These products are valuable to human health and nutrition and can be used as raw materials for diverse purposes in the cosmetics and pharmaceutical industries.

Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. Procedures for processing egg compounds to improve their nutritive value are described, including the concept of so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.

The chapters are by authors from 12 countries, all renowned specialists, who are active in various fields of egg research, such as quality control, biochemistry, biophysics and biotechnology.

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