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...
Saved in:
| Other Authors: | |
|---|---|
| Format: | Book Chapter |
| Published: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2021
|
| Subjects: | |
| Online Access: | Get Fullteks DOAB: description of the publication |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| LEADER | 02851naaaa2200649uu 4500 | ||
|---|---|---|---|
| 001 | doab_20_500_12854_76578 | ||
| 005 | 20220111 | ||
| 020 | |a books978-3-0365-1149-8 | ||
| 020 | |a 9783036511481 | ||
| 020 | |a 9783036511498 | ||
| 024 | 7 | |a 10.3390/books978-3-0365-1149-8 |c doi | |
| 041 | 0 | |a English | |
| 042 | |a dc | ||
| 072 | 7 | |a TB |2 bicssc | |
| 100 | 1 | |a Amarowicz, Ryszard |4 edt | |
| 700 | 1 | |a Amarowicz, Ryszard |4 oth | |
| 245 | 1 | 0 | |a Food Legumes: Physicochemical and Nutritional Properties |
| 260 | |a Basel, Switzerland |b MDPI - Multidisciplinary Digital Publishing Institute |c 2021 | ||
| 300 | |a 1 electronic resource (88 p.) | ||
| 506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
| 520 | |a 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 content of biologically active compounds, and changes in the activity of these compounds as a result of the application of various technological processes. The book will not only increase the knowledge of readers but also potentially motivate them to change their diets by including legumes on the menu. According to nutritionists' recommendations, such a change has a positive effect on health. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
| 546 | |a English | ||
| 650 | 7 | |a Technology: general issues |2 bicssc | |
| 653 | |a endogenous enzyme | ||
| 653 | |a phenolic compounds | ||
| 653 | |a ultra-high performance liquid chromatography | ||
| 653 | |a response surface methodology | ||
| 653 | |a beans | ||
| 653 | |a iron | ||
| 653 | |a zinc and copper bioaccessibility | ||
| 653 | |a myo-inositol phosphates | ||
| 653 | |a anti-nutrients | ||
| 653 | |a polyphenols | ||
| 653 | |a household processing | ||
| 653 | |a peanut-oil | ||
| 653 | |a food-analysis | ||
| 653 | |a peanut-oil-adulteration | ||
| 653 | |a infrared-spectroscopy | ||
| 653 | |a partial-least-regression-analysis | ||
| 653 | |a food-quality-assurance | ||
| 653 | |a mesquite | ||
| 653 | |a Prosopis laevigata | ||
| 653 | |a extrusion | ||
| 653 | |a radical scavenging capacity | ||
| 653 | |a apigenin | ||
| 653 | |a tempeh | ||
| 653 | |a Phaseolus vulgaris L. | ||
| 653 | |a nutritional value | ||
| 653 | |a sensory analysis | ||
| 653 | |a Glycine max L. | ||
| 653 | |a grass pea | ||
| 653 | |a Lathyrus sativus | ||
| 653 | |a antioxidant activity | ||
| 653 | |a n/a | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/4023 |7 0 |z Get Fullteks |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/76578 |7 0 |z DOAB: description of the publication |