ISBN: 9783036506142 - legumes as food ingredient: characterization, processing, and applications (16 Ergebnisse)

Zustand: New.

Hardback or Cased Book. Zustand: New. Legumes as Food Ingredient: Characterization, Processing, and Applications. Book.

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Hardback. Zustand: New.

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Hardback. Zustand: New.

HRD. Zustand: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Zustand: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Zustand: New. Print on Demand pp. 190.

Zustand: New. Print on Demand pp. 190.

Zustand: New. PRINT ON DEMAND pp. 190.

Buch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they are affordable food that contributes to achieving future food and feed security. Furthermore, they are major ingredients in the Mediterranean diet, playing a vital role in developing countries. Global food security requires a major re-focusing of plant sciences, crop improvement and production agronomy towards grain legumes (pulse crops) over coming decades, with intensive research to identify cultivars with improved grain characteristics, helping to develop novel legume-derived products (foods) adapted to today consumer preference. In this context, studies dealing with legume processing impact such as soaking, boiling, microwave cooking, germination, and fermentation among others, in their nutritional and anti-nutritional (i.e., food allergy) properties are of great interest in these future food developments. This Research Topic aims to bring together a collection of studies for a better understanding of current research in legume seed compounds functional properties to provide an updated and global vision of the importance of legumes in human health.…

Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextrnrnLegume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they.…

Buch. Zustand: Neu. Legumes as Food Ingredient | Characterization, Processing, and Applications | Buch | Gebunden | Englisch | 2021 | MDPI AG | EAN 9783036506142 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.…