"Sciences de la vie." . . "Coopération européenne dans le domaine de la recherche scientifique et technique (Organisation)" . . "Biomédecine." . . "Egg white" . . "Chemical composition" . . "Protéines." . . "Biotechnologie." . . "Inhaltsstoff." . . "Sciences alimentaires." . . "Food Technology." . . "Nutritive value" . . "Hühnerei." . . "Bioactive compounds." . . "Bioactive compounds" . "Composés bioactifs." . . "Ernährung." . . "Bioaktive Verbindungen." . . "Nutrient improvement" . . "Kemisk sammensætning" . . "Proteiner" . . "Æg" . . "Oeufs Biotechnologie." . . "Agriculture." . . "Lopez-Fandino, Rosina" . . "Alimentation." . . "Food Science." . . "Food science." . "Food science" . "Food Science" . "Animal Biochemistry." . . "Animal Biochemistry" . "Anton, Marc" . . "Biotechnology." . . "Biochemical Engineering." . . "Biochemistry." . . "TECHNOLOGY & ENGINEERING Food Science." . . "TECHNOLOGY & ENGINEERING / Food Science." . "Egenskaber" . . "Hühnerei Bioaktive Verbindungen Aufsatzsammlung." . . "Biomedical Engineering." . . "Biomedical engineering." . "Egg shell" . . "Life Sciences." . . "Life sciences." . "Biowissenschaften." . . "Æggeblomme" . . "Ous Biotecnologia." . . "Biologisk aktive stoffer" . . "Properties" . . "Anvendelser" . . "SpringerLink (Service en ligne)" . . . . "Egg Proteins analysis." . . "Huopalahti, Rainer" . . "Æggehvide" . . "Struktur" . . "Æggeskal" . . "Eggs analysis." . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "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."@en . . . . . . . . . . . . . . . . . . . . . . "Bioactive egg compounds" . "Bioactive egg compounds"@en . . . . . . . . . . . . . . . . "Aufsatzsammlung" . . . . . . . . . "Electronic books"@en . "Electronic books" . . . . . . . "Bioactive Egg Compounds" . "Bioactive Egg Compounds"@en . . . . . . . . . . . . . . . . . . . . . . . . . . "Food enrichment" . . "Levnedsmiddelberigelse" . . "Structure" . . "Uses" . . "Næringsværdi" . . "Nutrition." . . "Schade, Rudiger" . . "Egg yolk" . . "Eggs." . . "Eggs" . "Næringsstofberigelse" . . "Electronic books." . . "Oeufs." . . "Œufs." . "Proteins" . .