Legumes : nutritional quality, processing and potential health benefits /
Saved in:
Imprint: | Cambridge : Royal Society of Chemistry, [2019] ©2019 |
---|---|
Description: | 1 online resource (xiv, 353 pages) |
Language: | English |
Series: | Food chemistry, function and analysis ; v. 8 Food chemistry, function and analysis ; v. 8. |
Subject: | Legumes as food. Legumes -- Health aspects. COOKING -- General. Legumes as food. Electronic books. |
Format: | E-Resource Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/12352862 |
Other authors / contributors: | Martín-Cabrejas, Maria Ángeles, editor. |
---|---|
ISBN: | 9781788016759 1788016750 9781788015721 178801572X 9781788011617 1788011619 |
Notes: | Includes bibliographical references and index. Online resource; title from PDF title page (EBSCO, viewed February 15, 2019). |
Summary: | Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes. |
Other form: | Print version: 9781788011617 |
Similar Items
-
Nutritional standards and methods of evaluation for food legume breeders /
Published: (1977) -
CRC handbook of world food legumes : nutritional chemistry, processing technology, and utilization /
Published: (1989) -
Health benefits of pulses /
Published: (2019) -
Legumes : chemistry, technology, and human nutrition /
Published: (1989) -
Food legume processing and utilization : (with special emphasis on application in developing countries) /
by: Siegel, Alvin
Published: (1976)