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Food Legumes: Physicochemical and Nutritional Properties
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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.
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Keywords
- anti-nutrients
- antioxidant activity
- apigenin
- beans
- endogenous enzyme
- extrusion
- food-analysis
- food-quality-assurance
- Glycine max L.
- grass pea
- household processing
- infrared-spectroscopy
- Iron
- Lathyrus sativus
- mesquite
- myo-inositol phosphates
- n/a
- nutritional value
- partial-least-regression-analysis
- peanut-oil
- peanut-oil-adulteration
- Phaseolus vulgaris L.
- phenolic compounds
- Polyphenols
- Prosopis laevigata
- radical scavenging capacity
- response surface methodology
- sensory analysis
- Technology, engineering, agriculture
- Technology: general issues
- tempeh
- ultra-high performance liquid chromatography
- zinc and copper bioaccessibility
Links
DOI: 10.3390/books978-3-0365-1149-8Editions