Legumes : nutritional quality, processing and potential health benefits /: nutritional quality, processing and potential health benefits. (2019)

• Record Type: Book
• Further Information: Note: Edited by Maria Ángeles Martín-Cabrejas.
• Editors: Martín-Cabrejas, Maria Ángeles
• Contents: 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
• Edition: 1st
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2019
• Extent: 1 online resource
• Subjects: 641.3565; Legumes as food; Legumes -- Health aspects
• Languages: English
• ISBNs: 9781788015721; 9781788016759
• Related ISBNs: 9781788011617
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.