Editors:
Summarizes current knowledge of the use of plant proteins for food and non-food production (e.g. plastic production)
New methods of protein modification are examined as well as the possibilities of optimizing their functionality
Will be of particular interest to practitioners
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Table of contents (56 papers)
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Front Matter
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Biochemistry, structure, molecular biology
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Front Matter
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Functionality, Interactions, Modifications
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Front Matter
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About this book
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.
Editors and Affiliations
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INRA-UBTP, Nantes Cedex 3, France
Jacques Guéguen, Yves Popineau
Bibliographic Information
Book Title: Plant Proteins from European Crops
Book Subtitle: Food and Non-Food Applications
Editors: Jacques Guéguen, Yves Popineau
DOI: https://doi.org/10.1007/978-3-662-03720-1
Publisher: Springer Berlin, Heidelberg
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eBook Packages: Springer Book Archive
Copyright Information: Springer-Verlag Berlin Heidelberg 1998
Softcover ISBN: 978-3-662-03722-5Published: 03 October 2013
eBook ISBN: 978-3-662-03720-1Published: 29 June 2013
Edition Number: 1
Number of Pages: XXVI, 339
Number of Illustrations: 59 b/w illustrations
Additional Information: Jointly published with INRA, Paris
Topics: Plant Sciences, Biotechnology, Food Science, Biochemistry, general