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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