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9789401059046 - Springer: Seed Proteins - Book
1
Springer (?):

Seed Proteins (2012) (?)

Delivery from: NetherlandsThis is a paperback bookNew book

ISBN: 9789401059046 (?) or 9401059047, in dutch, Springer, Paperback, New

Vermoedelijk 4-6 weken
bol.com
Seeds provide more than half of the world's intake of dietary protein and energy and thus are of immense economic, cultural and nutritional importance. Proteins can account for up to 40% of the dry weight of various types of seeds, thereby making a large contribution to the nutritional quality and processing properties of seeds. It is, therefore, not surprising that seed proteins were among the first plant components to be systematically studied, some 250 years ago, and have been a major focus o... Seeds provide more than half of the world's intake of dietary protein and energy and thus are of immense economic, cultural and nutritional importance. Proteins can account for up to 40% of the dry weight of various types of seeds, thereby making a large contribution to the nutritional quality and processing properties of seeds. It is, therefore, not surprising that seed proteins were among the first plant components to be systematically studied, some 250 years ago, and have been a major focus of research over the past 100 years. The properties and behaviour of seed proteins pervade modem life in numerous ways. For example, legume and cereal proteins are used'in the production of a wide range of meat-free foods; the process of bread-making is dep~ndent on the physical chemical properties of wheat seed proteins; and in developed, as well as developing, countries, nutritional deficiencies among vegetarian diets are avoided through balancing legume and cereal seeds as sources of dietary proteins. Understanding seed proteins, in order to improve their composition and properties and to increase their concentrations, will thus continue to be an important research objective for the future. The present volume represents the culmination of a long-discussed plan of the editors, to bring together the best international authorities in order to compile a definitive monograph on biological, biochemical, molecular and genetic aspects of seed proteins.Taal: Engels;Afmetingen: 51x240x160 mm;Gewicht: 1,50 kg;Verschijningsdatum: december 2012;ISBN10: 9401059047;ISBN13: 9789401059046; Engelstalig | paperback | 2012
seller comment bol.com:
Nieuw, Vermoedelijk 4-6 weken
Platform order number Bol.com: 9200000020611481
Category: Eten & Drinken /, Studie & Management, Medisch & Gezondheid, Geneeskunde /, Studie & Management, Exacte wetenschappen, Levenswetenschappen /, Studie & Management, Techniek & Technologie, Voedselwetenschappen
Data from 03/08/2017 06:19h
ISBN (alternative notations): 94-010-5904-7, 978-94-010-5904-6
9789401059046 - Editor: Peter R. Shewry, Editor: R. Casey: Seed Proteins - Book
2
Editor: Peter R. Shewry, Editor: R. Casey (?):

Seed Proteins (2012) (?)

Delivery from: United Kingdom of Great Britain and Northern IrelandBook is in english languageThis is a paperback bookUsed book, not a new book.

ISBN: 9789401059046 (?) or 9401059047, in english, 1 pages, Springer, Paperback, Used

75.02 (£ 65.00)¹(without obligation)
Usually dispatched within 1-2 business days, exclusief verzendkosten (indien geleverd)
From Seller/Antiquarian, Herb Tandree Philosophy Books
Seeds provide more than half of the world's intake of dietary protein and energy and thus are of immense economic, cultural and nutritional importance. Proteins can account for up to 40% of the dry weight of various types of seeds, thereby making a large contribution to the nutritional quality and processing properties of seeds. It is, therefore, not surprising that seed proteins were among the first plant components to be systematically studied, some 250 years ago, and have been a major focus of research over the past 100 years. The properties and behaviour of seed proteins pervade modem life in numerous ways. For example, legume and cereal proteins are used'in the production of a wide range of meat-free foods; the process of bread-making is dep~ndent on the physical chemical properties of wheat seed proteins; and in developed, as well as developing, countries, nutritional deficiencies among vegetarian diets are avoided through balancing legume and cereal seeds as sources of dietary proteins. Understanding seed proteins, in order to improve their composition and properties and to increase their concentrations, will thus continue to be an important research objective for the future. The present volume represents the culmination of a long-discussed plan of the editors, to bring together the best international authorities in order to compile a definitive monograph on biological, biochemical, molecular and genetic aspects of seed proteins. paperback, Editie: Softcover reprint of the original 1st Ed. 1999, Label: Springer, Springer, Productgroep: Book, Gepubliceerd: 2012-12-08, Releasedatum: 2012-12-08, Studio: Springer
Platform order number Amazon.co.uk: l0UD0ILvm6dnWR9ZAVK1EcAc%2BTb0 dQUz1lNJvBSHEv7wKZ%2B6SJzVutTl JSfy7OBHFWzgS7aJ4bEDdUC2QEm1sW %2Bq%2FTz%2BVrEAqflNiqUkozfmck HxqlPasncv5sLfAVIhd1hzzbgdd1TC nDqTz7jXw9dloCyPYxk7
Keywords: Books, Science & Nature, Biological Sciences, Biochemistry, Botany & Plant Sciences, Physiology, Animal, Human, Psychology, Evolution, Engineering & Technology, Chemical, Industrial Chemistry, Scientific, Technical & Medical, Biology, Anatomy, Medical Genetics, Medicine & Nursing, Basic Medical Science
Data from 03/08/2017 06:19h
ISBN (alternative notations): 94-010-5904-7, 978-94-010-5904-6

9789401059046

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