01222nam 2200397 450 991014859310332120230808200217.01-4555-3779-91-4555-9517-9(CKB)3710000000921807(MiAaPQ)EBC5368127(EXLCZ)99371000000092180720180611d2016 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierABCs of Christianity an outline for living in the "now" and relating to God /Terdema UsseryFirst edition.New York, NY :Faith Words,2016.1 online resource (xiv, 154 pages)1-4555-3780-2 Christian lifeBiblical teachingMiscellaneaChristian lifeBiblical teachingfast(OCoLC)fst00859187Christian lifeBiblical teachingChristian lifeBiblical teaching.220Ussery Terdema1216734MiAaPQMiAaPQMiAaPQBOOK9910148593103321ABCs of Christianity2813296UNINA02871nam 2200721z- 450 991055732650332120220111(CKB)5400000000042614(oapen)https://directory.doabooks.org/handle/20.500.12854/76578(oapen)doab76578(EXLCZ)99540000000004261420202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierFood Legumes: Physicochemical and Nutritional PropertiesBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (88 p.)3-0365-1148-2 3-0365-1149-0 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.Food LegumesTechnology: general issuesbicsscanti-nutrientsantioxidant activityapigeninbeansendogenous enzymeextrusionfood-analysisfood-quality-assuranceGlycine max L.grass peahousehold processinginfrared-spectroscopyironLathyrus sativusmesquitemyo-inositol phosphatesn/anutritional valuepartial-least-regression-analysispeanut-oilpeanut-oil-adulterationPhaseolus vulgaris L.phenolic compoundspolyphenolsProsopis laevigataradical scavenging capacityresponse surface methodologysensory analysistempehultra-high performance liquid chromatographyzinc and copper bioaccessibilityTechnology: general issuesAmarowicz Ryszardedt1325346Amarowicz RyszardothBOOK9910557326503321Food Legumes: Physicochemical and Nutritional Properties3036778UNINA