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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Amarowicz, Ryszard
Year of Publication:2021
Language:English
Physical Description:1 electronic resource (88 p.)
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spelling Amarowicz, Ryszard edt
Food Legumes: Physicochemical and Nutritional Properties
Food Legumes
Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
1 electronic resource (88 p.)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
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.
English
Technology: general issues bicssc
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
3-0365-1148-2
3-0365-1149-0
Amarowicz, Ryszard oth
language English
format eBook
author2 Amarowicz, Ryszard
author_facet Amarowicz, Ryszard
author2_variant r a ra
author2_role Sonstige
title Food Legumes: Physicochemical and Nutritional Properties
spellingShingle Food Legumes: Physicochemical and Nutritional Properties
title_full Food Legumes: Physicochemical and Nutritional Properties
title_fullStr Food Legumes: Physicochemical and Nutritional Properties
title_full_unstemmed Food Legumes: Physicochemical and Nutritional Properties
title_auth Food Legumes: Physicochemical and Nutritional Properties
title_alt Food Legumes
title_new Food Legumes: Physicochemical and Nutritional Properties
title_sort food legumes: physicochemical and nutritional properties
publisher MDPI - Multidisciplinary Digital Publishing Institute
publishDate 2021
physical 1 electronic resource (88 p.)
isbn 3-0365-1148-2
3-0365-1149-0
illustrated Not Illustrated
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is_hierarchy_title Food Legumes: Physicochemical and Nutritional Properties
author2_original_writing_str_mv noLinkedField
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