LEADER 02834nam  2200697z- 450 
001 9910557326503321
005 20231214133155.0
035   $a(CKB)5400000000042614
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76578
035   $a(EXLCZ)995400000000042614
100   $a20202201d2021      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aFood Legumes: Physicochemical and Nutritional Properties
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021
215   $a1 electronic resource (88 p.)
311   $a3-0365-1148-2 
311   $a3-0365-1149-0 
330   $aThis 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.
517   $aFood Legumes
606   $aTechnology: general issues$2bicssc
610   $aendogenous enzyme
610   $aphenolic compounds
610   $aultra-high performance liquid chromatography
610   $aresponse surface methodology
610   $abeans
610   $airon
610   $azinc and copper bioaccessibility
610   $amyo-inositol phosphates
610   $aanti-nutrients
610   $apolyphenols
610   $ahousehold processing
610   $apeanut-oil
610   $afood-analysis
610   $apeanut-oil-adulteration
610   $ainfrared-spectroscopy
610   $apartial-least-regression-analysis
610   $afood-quality-assurance
610   $amesquite
610   $aProsopis laevigata
610   $aextrusion
610   $aradical scavenging capacity
610   $aapigenin
610   $atempeh
610   $aPhaseolus vulgaris L.
610   $anutritional value
610   $asensory analysis
610   $aGlycine max L.
610   $agrass pea
610   $aLathyrus sativus
610   $aantioxidant activity
615  7$aTechnology: general issues
700   $aAmarowicz$b Ryszard$4edt$01325346
702   $aAmarowicz$b Ryszard$4oth
906   $aBOOK
912   $a9910557326503321
996   $aFood Legumes: Physicochemical and Nutritional Properties$93036778
997   $aUNINA