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Author :
Publisher :
ISBN 13 :
Total Pages : 336 pages
Book Rating : 4.A/5 ( download)
Download or read book Nutritional Aspects of Common Beans and Other Legume Seeds as Animal and Human Foods written by and published by . This book was released on 1973 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Werner G. Jaffé
Publisher :
ISBN 13 :
Total Pages : 325 pages
Book Rating : 4.:/5 (476 download)
Download or read book Nutritional Aspects of Common Beans and Other Legume Seeds as Animal and Human Foods written by Werner G. Jaffé and published by . This book was released on 1975 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Werner G. Jaffé
Publisher :
ISBN 13 :
Total Pages : 325 pages
Book Rating : 4.:/5 (912 download)
Download or read book Nutritional Aspects of Common Beans and Other Legume Seeds as Animal and Human Food written by Werner G. Jaffé and published by . This book was released on 1973 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : University of Sao Paulo
Publisher :
ISBN 13 :
Total Pages : 325 pages
Book Rating : 4.:/5 (258 download)
Download or read book Nutritional Aspects of Common Beans and Other Legume Seeds as Animal and Human Foods written by University of Sao Paulo and published by . This book was released on 1975 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (382 download)
Download or read book Nutritional Aspects of Common Beans and Other Legume Seeds as Animal and Human Foods written by and published by . This book was released on 1973 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Werner G. Jaffé
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (488 download)
Download or read book Nutritional Aspects of Common Beans and Other Legume Seeds as Animal and Human Foods written by Werner G. Jaffé and published by . This book was released on 1975 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Werner G. Jaffé
Publisher :
ISBN 13 :
Total Pages : 325 pages
Book Rating : 4.:/5 (16 download)
Download or read book Nutritional Aspects of Common Beans and Other Legume Seeds as Animal and Human Foods written by Werner G. Jaffé and published by . This book was released on 1975 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : J. Smartt
Publisher : Springer Science & Business Media
ISBN 13 : 1461304334
Total Pages : 429 pages
Book Rating : 4.4/5 (613 download)
Download or read book Food and Feed from Legumes and Oilseeds written by J. Smartt and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 429 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oilseeds and legumes provide a significant proportion of the protein and energy requirements of the world population. This important new book provides comprehensive details of the main oil seed and legume crops focusing particularly on the nutritional aspects of these crops which are, or have the potential to be, more widely exploited in developing countries where are or have the potential to be, more widely exploited in developing countries where protein and energy malnutrition continue to escalate. The predicted rapid rise of populations in many world regions which are increasingly vulnerable to food shortages means that a full knowledge of the nutritional significance of available crops is vital in helping to prevent potential calamities. Food and Feed from Legumes and Oil Seeds has been written by a team of international contributors, each with direct experience of these important crops and their nutritional merits, and the editors are both international experts in the crops covered. This book will become of great value to nutritionists, food and feed scientists and technologists, agricultural scientists and all those involved with overseas developments and food aid organizations.
Author : Mendel Friedman
Publisher : Springer Science & Business Media
ISBN 13 : 1468433660
Total Pages : 879 pages
Book Rating : 4.4/5 (684 download)
Download or read book Nutritional Improvement of Food and Feed Proteins written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 879 pages. Available in PDF, EPUB and Kindle. Book excerpt: The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.
Author : L. W. Shemilt
Publisher : Int. Rice Res. Inst.
ISBN 13 : 0080292429
Total Pages : 681 pages
Book Rating : 4.0/5 (82 download)
Download or read book Chemistry and World Food Supplies written by L. W. Shemilt and published by Int. Rice Res. Inst.. This book was released on 1983 with total page 681 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : María Chávarri Hueda
Publisher : BoD – Books on Demand
ISBN 13 : 9535134396
Total Pages : 320 pages
Book Rating : 4.5/5 (351 download)
Download or read book Functional Food written by María Chávarri Hueda and published by BoD – Books on Demand. This book was released on 2017-08-02 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.
Author : Endel Karmas
Publisher : Springer Science & Business Media
ISBN 13 : 9401170304
Total Pages : 685 pages
Book Rating : 4.4/5 (11 download)
Download or read book Nutritional Evaluation of Food Processing written by Endel Karmas and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 685 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dramatic changes in the attitudes toward human nutrition have taken place dur ing the past decade. Food-related and medical professionals as well as consumers are now, more than ever before, aware of and concerned about diet, nutrition, and the beneficial and deleterious effects of food processing upon nutrients. The old saying "We are what we eat" is still relevant. Nutritious food will contribute greatly to consumers' good health and ultimately reduce medical bills. Food processing is essential to maintaining our food reserves from one harvest to another, thus letting us serve our daily meals regularly. If food processing is defined as including all treatments of foodstuffs from harvest to consumption, then more than 95% of our food may be considered as processed. In most cases, food processing and storage cause some reduction in the nutritional value of foods. Advances in food science and food technology have resulted in an increase in nu trient retention after processing. In addition, today's consumer better understands how to avoid excessive nutrient losses during food preparation. The information presented in this completely revised reference and textbook will help the reader to understand better the relationship between food processing and nutrient retention. The authors' scholarly contributions are greatly appreciated.
Author : Wallace Ruddell Aykroyd
Publisher : Food & Agriculture Org.
ISBN 13 : 9789251011812
Total Pages : 164 pages
Book Rating : 4.0/5 (118 download)
Download or read book Legumes in Human Nutrition written by Wallace Ruddell Aykroyd and published by Food & Agriculture Org.. This book was released on 1982 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: bibliog., pp. 123-152
Author : National Research Council
Publisher : The Minerva Group, Inc.
ISBN 13 : 9780894991929
Total Pages : 344 pages
Book Rating : 4.9/5 (919 download)
Download or read book Tropical Legumes written by National Research Council and published by The Minerva Group, Inc.. This book was released on 2002-06 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: This National Academy of Sciences report describes plants of the family Leguminosae, all of them greatly underexploited. Some are extensively used in one part of the world but unknown elsewhere; others are virtually unknown to science but have particular attributes that suggest they could become major crops in the future; a few are already widespread but their possibilities are not yet fully realized.Most of the plants described in this book have the capacity to provide their own nitrogenous fertilizer through bacteria that live in nodules on their roots; the bacteria chemically convert nitrogen gas from the air into soluble compounds that the plant can absorb and utilize. As a result, legumes generally require no additional nitrogenous fertilizer for average growth. This is advantageous because commercial nitrogenous fertilizers are now extremely expensive for peasant farmers. This report demonstrates how farmers in developing countries, by using leguminous plants, can grow useful crops while avoiding that expense. However, the plants to be discussed here should be seen as complements to, not as substitutes for, conventional tropical crops.
Author : Maria Ángeles Martín-Cabrejas
Publisher : Royal Society of Chemistry
ISBN 13 : 1788011619
Total Pages : 368 pages
Book Rating : 4.7/5 (88 download)
Download or read book Legumes written by Maria Ángeles Martín-Cabrejas and published by Royal Society of Chemistry. This book was released on 2019-01-02 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 cardiovascular 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.
Author : D.K. Salunkhe
Publisher : Springer Science & Business Media
ISBN 13 : 1461520398
Total Pages : 510 pages
Book Rating : 4.4/5 (615 download)
Download or read book Foods of Plant Origin written by D.K. Salunkhe and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: The present world population of about five billion and its projected growth cre ate enonnous pressures and demands for food and industrial raw materials. It is to crop plants, one of our precious few renewable resources, that we must look to meet most of these needs. Globally, about 88% of our caloric requirements and 90% of our protein ultimately derive from plant sources-ample evidence of their importance to humankind. Our survival will therefore continue to de pend on the world's largest and certainly most important industry: agriculture. Yet in spite of our long history of domestication and civilization, the number of crop species involved in sustaining human life is strictly limited: Essentially, some twenty-four crops protect us from starvation. To know these basic food crop plants-to study how they function and how their productivity may be improved--is the first step in solving the world food problem. The primary objectives in writing this book were to address this chal lenge and to review comprehensively the wealth of available yet scattered infor mation on food crop productivity and processing. Unlike several other texts and monographs in this field, the present work was intended to give, in a single volume, a quick, infonnative view of the various problems from field to table concerning the major food crops worldwide.
Author : Geoffrey Howard Bourne
Publisher : S. Karger AG (Switzerland)
ISBN 13 :
Total Pages : 276 pages
Book Rating : 4.:/5 (89 download)
Download or read book Nutritional Value of Cereal Products, Beans, and Starches written by Geoffrey Howard Bourne and published by S. Karger AG (Switzerland). This book was released on 1989 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
