9781788011617 - legumes: nutritional quality, processing and potential health benefits: volume 8 (food chemistry, function and analysis) (5 resultados)
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2019
Serie: Food Chemistry, Function and Analysis, Libro 7 de 23. Libro 7 de 23 - Food Chemistry, Function and Analysis
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 241,10
Envío por EUR 14,06Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 6 disponibles
Condición: New. In.
Idioma: Inglés
Editorial: Royal Society of Chemistry, GB, 2019
Serie: Food Chemistry, Function and Analysis, Libro 7 de 23. Libro 7 de 23 - Food Chemistry, Function and Analysis
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 259,01
Gastos de envío gratisSe envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Hardback. Condición: New. 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 cardiovas…cular 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.
Idioma: Inglés
Editorial: ROYAL SOCIETY OF CHEMISTRY, 2019
Serie: Food Chemistry, Function and Analysis, Libro 7 de 23. Libro 7 de 23 - Food Chemistry, Function and Analysis
- Tapa dura
Librería: moluna, Greven, Alemaniamoluna
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 233,62
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 3 disponibles
Condición: New. 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.Inhaltsverzeichni.
Idioma: Inglés
Editorial: Royal Society of Chemistry, GB, 2019
Serie: Food Chemistry, Function and Analysis, Libro 7 de 23. Libro 7 de 23 - Food Chemistry, Function and Analysis
- Tapa dura
Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 244,83
Envío por EUR 76,30Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Hardback. Condición: New. 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 cardiovas…cular 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.
Idioma: Inglés
Editorial: Royal Society Of Chemistry Jan 2019, 2019
Serie: Food Chemistry, Function and Analysis, Libro 7 de 23. Libro 7 de 23 - Food Chemistry, Function and Analysis
- Tapa dura
Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 283,62
Envío por EUR 61,75Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. Neuware - 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 car…diovascular 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.
