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...
שמור ב:
| פורמט: | Online |
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| שפה: | אנגלית |
| יצא לאור: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| נושאים: | |
| גישה מקוונת: | ONIX_20220111_9783036511481_313 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
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| _version_ | 1869513936490987520 |
|---|---|
| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-76578 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-765782024-04-09T23:16:17Z Food Legumes: Physicochemical and Nutritional Properties Amarowicz, Ryszard 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 thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues 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. 2022-01-11T13:36:04Z 2022-01-11T13:36:04Z 2021 book ONIX_20220111_9783036511481_313 9783036511481 9783036511498 https://directory.doabooks.org/handle/20.500.12854/76578 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/4023 https://mdpi.com/books/pdfview/book/4023 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-1149-8 10.3390/books978-3-0365-1149-8 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036511481 9783036511498 88 Basel, Switzerland open access |
| spellingShingle | 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 thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues Food Legumes: Physicochemical and Nutritional Properties |
| title | 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_short | Food Legumes: Physicochemical and Nutritional Properties |
| title_sort | food legumes physicochemical and nutritional properties |
| topic | 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 thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| topic_facet | 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 thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| url | ONIX_20220111_9783036511481_313 |