Food Legumes: Physicochemical and Nutritional Properties

Food Legumes: Physicochemical and Nutritional Properties

This new MDPI book should be of interest to a wide range of readers. Students of a variety of faculties, employees of the food industry, producers of functional food, farmers, and nutritionists will certainly be interested. The book provides new information on legumes, their nutritional value, the c...

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Bibliographic Details
Other Authors: Amarowicz, Ryszard (Editor)
Format: Book Chapter
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:
Technology: general issues
endogenous enzyme
phenolic compounds
ultra-high performance liquid chromatography
response surface methodology
beans
iron
zinc and copper bioaccessibility
myo-inositol phosphates
anti-nutrients
polyphenols
household processing
peanut-oil
food-analysis
peanut-oil-adulteration
infrared-spectroscopy
partial-least-regression-analysis
food-quality-assurance
mesquite
Prosopis laevigata
extrusion
radical scavenging capacity
apigenin
tempeh
Phaseolus vulgaris L.
nutritional value
sensory analysis
Glycine max L.
grass pea
Lathyrus sativus
antioxidant activity
n/a
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