9783030590901 - Lathyrus sativus and Nutrition: Traditional Food Products, Chemistry and Safety Issues (SpringerBriefs in Molecular Science) de Barone, Michele; Tulumello, Rita (14 resultados)

Condición: New. In.

Condición: New.

Condición: New. pp. VII, 62 9 illus., 5 illus. in color. 1 Edition NO-PA16APR2015-KAP.

Paperback. Condición: Brand New. 62 pages. 9.25x6.10x0.24 inches. In Stock.

Condición: New.

Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products. Grass pea has very interesting nutritional qualities, including an abundance of proteins and peculiar organoleptic properties. As the crop also shows an enhanced resistance to adverse conditions, it is used in many geographical areas as the main ingredient of certain traditional foods. On the other hand, grass pea is questionable as a source of human and animal nutrition because it contains a neurotoxin-beta-N-oxalyl-L- ,beta-diaminopropionic acid - that is known for its neurological effects. The related disease is referred to as 'neurolathyrism' and occurs when grass pea-based foods are consumed in large quantities.The book is divided into five chapters, the first of which summarizes the chemical and biochemical properties of grass pea and provides nutritional evaluations. The second chapter provides an overview of foods containingLathyrus sativusaround the world, while the third describes Italian foods in detail. The fourth chapter focuses on the problem of neurolathyrism in connection with human nutrition and health. In closing, the fifth chapter sheds light on the historical and traditional food products sector from a food traceability and authenticity standpoint.

Taschenbuch. Condición: Neu. Lathyrus sativus and Nutrition | Traditional Food Products, Chemistry and Safety Issues | Michele Barone (u. a.) | Taschenbuch | SpringerBriefs in Molecular Science | vii | Englisch | 2020 | Springer | EAN 9783030590901 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Condición: new. Questo è un articolo print on demand.

Condición: Brand New. New. US edition. Print on demand title. Delivery takes 20-25 days.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products. Grass pea has very interesting nutritional qualities, including an abundance of proteins and peculiar organoleptic properties. As the crop also shows an enhanced resistance to adverse conditions, it is used in many geographical areas as the main ingredient of certain traditional foods. On the other hand, grass pea is questionable as a source of human and animal nutrition because it contains a neurotoxin-beta-N-oxalyl-L- ,beta-diaminopropionic acid - that is known for its neurological effects. The related disease is referred to as 'neurolathyrism' and occurs when grass pea-based foods are consumed in large quantities.The book is divided into five chapters, the first of which summarizes the chemical and biochemical properties of grass pea and provides nutritional evaluations. The second chapter provides an overview of foods containingLathyrus sativusaround the world, while the third describes Italian foods in detail. The fourth chapter focuses on the problem of neurolathyrism in connection with human nutrition and health. In closing, the fifth chapter sheds light on the historical and traditional food products sector from a food traceability and authenticity standpoint. 72 pp. Englisch.

Condición: New. Print on Demand pp. VII, 62 9 illus., 5 illus. in color.

Condición: New. PRINT ON DEMAND pp. VII, 62 9 illus., 5 illus. in color.

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Provides a detailed overview of the nutritional benefits and risks of grass peaExplains the role of&nbspLathyrus sativus&nbspin traditional dietsEnables readers to gain a better understanding of food authenticity and quality issues.

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products. Grass pea has very interesting nutritional qualities, including an abundance of proteins and peculiar organoleptic properties. As the crop also shows an enhanced resistance to adverse conditions, it is used in many geographical areas as the main ingredient of certain traditional foods. On the other hand, grass pea is questionable as a source of human and animal nutrition because it contains a neurotoxin - ß-N-oxalyl-L-¿,ß-diaminopropionic acid - that is known for its neurological effects. The related disease is referred to as 'neurolathyrism' and occurs when grass pea-based foods are consumed in large quantities.The book is divided into five chapters, the first of which summarizes the chemical and biochemical properties of grass pea and provides nutritional evaluations. The second chapter provides an overview of foods containing Lathyrus sativus around the world, while the third describes Italian foods in detail. The fourth chapter focuses on the problem of neurolathyrism in connection with human nutrition and health. In closing, the fifth chapter sheds light on the historical and traditional food products sector from a food traceability and authenticity standpoint.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 72 pp. Englisch.