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Food Legumes: Physicochemical and Nutritional Properties

dc.contributor.editorAmarowicz, Ryszard
dc.date.accessioned2022-01-11T13:36:04Z
dc.date.available2022-01-11T13:36:04Z
dc.date.issued2021
dc.identifierONIX_20220111_9783036511481_313
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/76578
dc.description.abstractThis 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.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issuesen_US
dc.subject.otherendogenous enzyme
dc.subject.otherphenolic compounds
dc.subject.otherultra-high performance liquid chromatography
dc.subject.otherresponse surface methodology
dc.subject.otherbeans
dc.subject.otheriron
dc.subject.otherzinc and copper bioaccessibility
dc.subject.othermyo-inositol phosphates
dc.subject.otheranti-nutrients
dc.subject.otherpolyphenols
dc.subject.otherhousehold processing
dc.subject.otherpeanut-oil
dc.subject.otherfood-analysis
dc.subject.otherpeanut-oil-adulteration
dc.subject.otherinfrared-spectroscopy
dc.subject.otherpartial-least-regression-analysis
dc.subject.otherfood-quality-assurance
dc.subject.othermesquite
dc.subject.otherProsopis laevigata
dc.subject.otherextrusion
dc.subject.otherradical scavenging capacity
dc.subject.otherapigenin
dc.subject.othertempeh
dc.subject.otherPhaseolus vulgaris L.
dc.subject.othernutritional value
dc.subject.othersensory analysis
dc.subject.otherGlycine max L.
dc.subject.othergrass pea
dc.subject.otherLathyrus sativus
dc.subject.otherantioxidant activity
dc.subject.othern/a
dc.titleFood Legumes: Physicochemical and Nutritional Properties
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-1149-8
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036511481
oapen.relation.isbn9783036511498
oapen.pages88
oapen.place.publicationBasel, Switzerland


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