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Legumes as Food Ingredient
Language: en
Pages: 190
Authors: Alfonso Clemente
Categories: Science
Type: BOOK - Published: 2021-05-07 - Publisher: MDPI

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Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sou
Legumes as Food Ingredient
Language: en
Pages: 190
Authors: Alfonso Clemente
Categories:
Type: BOOK - Published: 2021 - Publisher:

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Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sou
Upcycling Legume Water: from wastewater to food ingredients
Language: en
Pages: 179
Authors: Luca Serventi
Categories: Technology & Engineering
Type: BOOK - Published: 2020-04-16 - Publisher: Springer Nature

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Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of the top contributors to this environmental issue, as soaking
Dry Beans and Pulses
Language: en
Pages: 452
Authors: Muhammad Siddiq
Categories: Technology & Engineering
Type: BOOK - Published: 2012-08-29 - Publisher: John Wiley & Sons

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The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance
Functional Food
Language: en
Pages: 320
Authors: María Chávarri Hueda
Categories: Science
Type: BOOK - Published: 2017-08-02 - Publisher: BoD – Books on Demand

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In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prev