LEADER 00000cam a2200793Ii 4500 001 on1085349486 003 OCoLC 005 20200717185809.7 006 m o d 007 cr cnu---unuuu 008 190211s2019 enk ob 001 0 eng d 015 GBB906009|2bnb 016 7 019203405|2Uk 019 1085593900|a1117797120 020 9781788016759|q(electronic book) 020 1788016750|q(electronic book) 020 9781788015721|q(PDF ebook) 020 178801572X 020 |z9781788011617 020 |z1788011619 035 (OCoLC)1085349486|z(OCoLC)1085593900|z(OCoLC)1117797120 037 3-178-9781788016759|bIngram Content Group 037 5357:5206|bRoyal Society of Chemistry|nhttp://www.rsc.org/ spr 040 N$T|beng|erda|epn|cN$T|dN$T|dEBLCP|dCOO|dUKMGB|dOCLCF |dUKRSC|dUKAHL|dOCLCQ|dYDX|dCNO|dOCLCQ 049 RIDW 050 4 TX558.L4|bL44 2019eb 072 7 CKB|x000000|2bisacsh 072 7 SCI|x007000|2bisacsh 072 7 MED|x060000|2bisacsh 072 7 TEC|x012000|2bisacsh 072 7 PSBC|2bicssc 072 7 MBNH3|2bicssc 072 7 TDCT|2bicssc 082 04 641.3565|223 090 TX558.L4|bL44 2019eb 245 00 Legumes :|bnutritional quality, processing and potential health benefits /|cedited by Maria Ángeles Martín- Cabrejas. 264 1 Cambridge :|bRoyal Society of Chemistry,|c[2019] 264 4 |c©2019 300 1 online resource (xiv, 353 pages). 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 340 |gpolychrome|2rdacc 347 text file|2rdaft 490 1 Food chemistry, function and analysis ;|vv. 8 504 Includes bibliographical references and index. 505 0 Intro; halftitle; Series Editor; Title; Copyright; Preface; Contents; Part I Introduction; Chapter 1 Legumes: An Overview; 1.1 Introduction; 1.2 Nutritional Quality of Legume Seeds; 1.3 Legumes and Their Associated Health Benefits; 1.3.1 Legumes, Diabetes and the Metabolic Syndrome; 1.3.2 Legumes and Cardiovascular Diseases; 1.3.3 Legumes and Cancer; 1.4 Conclusion; References; Part II Bioactive Compounds of Legumes; Chapter 2 Leguminous Seeds as a Source of Phenolic Acids, Condensed Tannins, and Lignans; 2.1 Introduction; 2.2 Phenolic Acids; 2.2.1 Chemical Structure 505 8 2.2.2 Biological Activity2.2.3 Antioxidant Activity; 2.2.4 Content in Legumes; 2.2.5 Changes in Content of Phenolic Acids in Leguminous Seeds During Technological Processing and Germination; 2.3 Condensed Tannins (Proanthocyanidins); 2.3.1 Chemical Structure; 2.3.2 Biological Activity; 2.3.3 Antioxidant Activity; 2.3.4 Content in Legumes; 2.3.5 Changes in the Content of Phenolic Acids in Leguminous Seeds During Technological Processing and Germination; 2.4 Lignans; 2.4.1 Chemical Structure; 2.4.2 Biological Activity; 2.4.3 Antioxidant Activity; 2.4.4 Content in Leguminous Seeds; References 505 8 Chapter 3 Phenolic Compounds: Flavonoids in Legumes3.1 Importance of the Fabaceae Family; 3.1.1 Historic and Biological Aspects; 3.1.2 Economic and Nutritional Interest; 3.2 Flavonoids Importance in the Plant Kingdom; 3.3 Species of Cultural and Economic Interest in the Fabaceae Family; 3.4 Variation of Flavonoids in Fabaceae Species; 3.4.1 Beneficial Effects and Physiological Roles of the Most Abundant Flavonoids in Legumes; 3.4.2 Identification and Characterization of Flavonoids in Different Fabaceae Species; 3.5 Conclusions; Acknowledgements; References 505 8 Chapter 4 Role of Dietary Fiber in Legumes4.1 What is Meant by Dietary Fiber?; 4.2 Dietary Fiber in Legumes; 4.3 Effects of Processing on Legume Dietary Fiber; 4.4 Physicochemical Properties of Legume Dietary Fiber; 4.4.1 Particle Size, Porosity, Surface Area Characteristics and Bulk Density; 4.4.2 Viscosity and Gel-forming Ability; 4.4.3 Hydration Properties; 4.4.4 Oil and Organic Molecule Binding Capacity; 4.4.5 Mineral Binding and Cation Exchange Capacity; 4.5 Health Benefits of Dietary Fiber; 4.5.1 Digestive System; 4.5.2 Cancer Prevention; 4.5.3 Reducing Glycemic Response 505 8 4.5.4 Body Weight Management4.5.5 Control of Arterial Blood Pressure; 4.5.6 Cholesterol Lowering; 4.5.7 Gut Microbiota and Prebiotic Effects; 4.6 Food Applications of Legume Fibers; 4.7 Conclusion; References; Chapter 5 Legume Bioactive Peptides; 5.1 Introduction; 5.2 Common Beans (Phaseolus vulgaris); 5.3 Lentils (Lens culinaris); 5.4 Peanuts (Arachis hypogaea); 5.5 Chickpea (Cicer arietinum); 5.6 Pea (Pisum sativum); 5.7 Concluding Remarks; References; Chapter 6 Melatonin; 6.1 Melatonin as a Bioactive Molecule in Plants 520 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. 588 0 Online resource; title from PDF title page (EBSCO, viewed February 15, 2019). 590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic Collection - North America 650 0 Legumes as food.|0https://id.loc.gov/authorities/subjects/ sh85075877 650 0 Legumes|0https://id.loc.gov/authorities/subjects/ sh85075872|xHealth aspects.|0https://id.loc.gov/ authorities/subjects/sh00005598 650 7 Legumes as food.|2fast|0https://id.worldcat.org/fast/ 995973 650 7 Legumes.|2fast|0https://id.worldcat.org/fast/995927 655 4 Electronic books. 700 1 Martín-Cabrejas, Maria Ángeles,|0https://id.loc.gov/ authorities/names/no2019122483|eeditor. 776 08 |iPrint version:|z9781788011617 830 0 Food chemistry, function and analysis ;|0https:// id.loc.gov/authorities/names/n2017190223|vv. 8. 856 40 |uhttps://rider.idm.oclc.org/login?url=http:// search.ebscohost.com/login.aspx?direct=true&scope=site& db=nlebk&AN=2025456|zOnline ebook via EBSCO. Access restricted to current Rider University students, faculty, and staff. 856 42 |3Instructions for reading/downloading the EBSCO version of this ebook|uhttp://guides.rider.edu/ebooks/ebsco 901 MARCIVE 20231220 948 00 |d20200727|cEBSCO|tEBSCOebooksacademic NEW June-July 17 7032|lridw 994 92|bRID