Maria Ángeles Martín-Cabrejas 
Legumes [PDF ebook] 
Nutritional Quality, Processing and Potential Health Benefits

支持

Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidemiological studies suggest that natural antioxidants can protect us against oxidative stress that is closely associated with cancer and cardiovascular disease. Legumes are a valuable source of bioactive compounds such as phenolic compounds, peptides and non-nutritional factors. They are rich in several important micronutrients, including potassium, magnesium, folate, iron, and zinc, and are an important source of protein in vegetarian diets. They are among the only plant foods that provide significant amounts of the amino acid, lysine. Commonly consumed legumes are also rich in total and soluble fibre as well as in resistant starch.

This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes. The international spread of contributors will describe the key factors that influence consumer acceptance of legumes in the diet, as well as the known functional properties of legumes and legume based food products. It will serve as an excellent and up-to-date reference for food scientists, food chemists, researchers in human nutrition, dietetics and the chemistry of natural compounds.

€229.99
支付方式

表中的内容

Legumes: An Overview; Leguminous Seeds as a Source of Phenolic Acids, Condensed Tannins and Lignans; Phenolic Compounds: Flavonoids in Legumes; Role of Dietary Fiber in Legumes; Legume Bioactive Peptides; Melatonin; Non-nutritional Factors: Lectins, Phytic Acid, Proteases Inhibitors, Allergens; Obtaining, Chemically Characterizing and Nutritionally Evaluating Seasonal Legume Sprouts as a Feed Alternative; Impact of Fermentation on the Nutritional Quality, Bioactive Compounds and Potential Health Properties of Legumes; Thermal Processing of Legumes; Innovative Legume Foods; Legumes and Oxidative Stress; Legumes and Inflammation; Legumes and Obesity; Legumes and Cancer

购买此电子书可免费获赠一本!
语言 英语 ● 格式 PDF ● 网页 353 ● ISBN 9781788015721 ● 文件大小 13.2 MB ● 编辑 Maria Ángeles Martín-Cabrejas ● 出版者 Royal Society of Chemistry ● 发布时间 2019 ● 版 1 ● 下载 24 个月 ● 货币 EUR ● ID 6901675 ● 复制保护 Adobe DRM
需要具备DRM功能的电子书阅读器

来自同一作者的更多电子书 / 编辑

1,497 此类电子书