Egg Bioscience and Biotechnology
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Beschreibung
Egg Bioscience and Biotechnology provides a very focused look at the most recent advances in the study and value-added use of the bioactive components of eggs. This book focuses mainly on biologically active substances derived from egg components and their potential use. These include substances with anti-microbial, anti-adhesive, immunomodulatory, anti-cancer, anti-hypertensive, and anti-oxidant properties.
Autor*in
Yoshinori Mine
Themen in »Egg Bioscience and Biotechnology«
Biotechnologie Biotechnologie i. d. Biowissenschaften Biotechnologie i. d. Chemie Biotechnology Biowissenschaften Chemie Chemistry Ei Food Science & Technology Lebensmittelforschung u. -technologie Lebensmitteltechnik Life Sciences
Stimmen zu »Egg Bioscience and Biotechnology«
"The publication describes the most recent advances in the study." (Food Science and Technology Abstracts, September 2008)
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