Food Legumes: Physicochemical and Nutritional Properties
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 c...
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| Format: | Elektronisch E-Book |
| Sprache: | English |
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MDPI - Multidisciplinary Digital Publishing Institute
[2021]
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| Online-Zugang: | kostenfrei |
| Zusammenfassung: | 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 |
| Beschreibung: | This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) |
| Beschreibung: | 1 Online-Ressource (88 Seiten) |
| ISBN: | 9783036511498 |
| DOI: | 10.3390/books978-3-0365-1149-8 |
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| 520 | 3 | |a 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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| illustrated | Not Illustrated |
| indexdate | 2024-07-20T07:35:17Z |
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| spelling | Food Legumes Physicochemical and Nutritional Properties editor: Ryszard Amarowicz Basel MDPI - Multidisciplinary Digital Publishing Institute [2021] 1 Online-Ressource (88 Seiten) txt rdacontent c rdamedia cr rdacarrier This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) 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 Technology: general issues Amarowicz, Ryszard edt Erscheint auch als Druck-Ausgabe, Hardcover 978-3-0365-1148-1 https://doi.org/10.3390/books978-3-0365-1149-8 Verlag kostenfrei Volltext |
| spellingShingle | Food Legumes Physicochemical and Nutritional Properties |
| title | Food Legumes Physicochemical and Nutritional Properties |
| title_auth | Food Legumes Physicochemical and Nutritional Properties |
| title_exact_search | Food Legumes Physicochemical and Nutritional Properties |
| title_full | Food Legumes Physicochemical and Nutritional Properties editor: Ryszard Amarowicz |
| title_fullStr | Food Legumes Physicochemical and Nutritional Properties editor: Ryszard Amarowicz |
| title_full_unstemmed | Food Legumes Physicochemical and Nutritional Properties editor: Ryszard Amarowicz |
| title_short | Food Legumes |
| title_sort | food legumes physicochemical and nutritional properties |
| title_sub | Physicochemical and Nutritional Properties |
| url | https://doi.org/10.3390/books978-3-0365-1149-8 |
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