01437nam0 22003371i 450 UON0046792920231205105151.709978-05-202-4501-320160614d2006 |0itac50 baengUS|||| |||||Americasthe changing face of Latin America and the CaribbeanPeter Winn3. edBerkeleyLos Angeles ; LondonUniversity of California Press,2006xxvi, 689 p., [76] c. di tav.22 cm.America latinaStoriaUONC042431FICARAIBIStoriaUONC090540FIUSBerkeleyUONL000021USLos AngelesUONL000060GBLondonUONL003044980.03Storia generale del Sud America. 1830 - 199921WINNPeterUONV233176763159University of California PressUONV247423650ITSOL20250530RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00467929SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI AME 1323 SI 20258 5 1323 BuonoSIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI2016729 1J 20160614 Americas1548041UNIOR02871nam 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