Food Legumes: Physicochemical and Nutritional Properties

• その他の著者: Amarowicz, Ryszard (編集者)
• フォーマット: 電子媒体 図書の章
• 言語: 英語
• 出版事項: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• 主題: 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
• オンライン･アクセス: DOAB: download the publication; DOAB: description of the publication

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...