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Legumes : nutritional quality, processing and potential health benefits /

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.

Bibliographic Details
Other Authors: Martín-Cabrejas, Maria Ángeles (Editor)
Format: eBook
Language:English
Published: Cambridge : Royal Society of Chemistry, [2019]
Series:Food chemistry, function and analysis ; v. 8.
Subjects:
Legumes as food.
Legumes > Health aspects.
COOKING > General.
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
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.
Physical Description:1 online resource (xiv, 353 pages)
Bibliography:Includes bibliographical references and index.
ISBN:178801572X
1788016750
9781788015721
9781788016759
DOI:10.1039/9781788015721