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Legumes --- Genetic engineering. --- Bean family (Plants) --- Fabaceae --- Faboideae --- Leguminosae --- Lotoideae --- Papilionaceae --- Papilionatae --- Papilionoideae --- Pea family (Plants) --- Pulse crops --- Pulse family (Plants) --- Rosales --- Llegums --- Enginyeria genètica vegetal --- Enginyeria genètica de les plantes --- Biotecnologia vegetal --- Enginyeria genètica --- Plantes transgèniques --- Llegums (Aliment) --- Lleguminoses (Aliment)) --- Lleguminoses alimentàries --- Lleguminoses comestibles --- Llegums com a aliment --- Llegums secs com a aliment --- Llegums verds com a aliment --- Cuina (Llegums) --- Hortalisses --- Mongetes --- Pèsols --- Lleguminoses
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World health authorities recommend people maximize their protein intake through vegetable sources (such as pulses), and reduce protein intake from animal sources. Increasing vegetable protein intake has been shown to be positively associated with the reduction of both cardiovascular-disease-related mortality and all-cause mortality. Pulse consumption has been shown to improve satiety and metabolism of glucose and lipids, due to their high protein and fiber content, which makes their consumption ideal for preventing and managing obesity. In recent years, there has been increasing demand for pulses and pulse-based products in developed countries. Several large-scale collaborative research projects on pulse products have been initiated by government agencies. Similarly, established multinational food companies have developed pulse product units. Pulses: Processing and Product Development fulfills the need for a comprehensive book on processing and products of pulses. The book addresses a specific pulse with each chapter to meet a wide range of audiences from undergraduate students to consumers.
Legumes. --- Bean family (Plants) --- Fabaceae --- Faboideae --- Leguminosae --- Lotoideae --- Papilionaceae --- Papilionatae --- Papilionoideae --- Pea family (Plants) --- Pulse crops --- Pulse family (Plants) --- Rosales --- Agriculture. --- Food—Biotechnology. --- Food Science. --- Farming --- Husbandry --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Llegums --- Proteïnes vegetals --- Productes agrícoles --- Producció agrícola --- Agricultura --- Aliments --- Primeres matèries --- Cereals --- Collites --- Fruita --- Fruita seca --- Hortalisses --- Productes vegetals --- Tabac --- Conreu --- Residus agrícoles --- Fitoquímica --- Tempeh --- Llegums (Aliment) --- Lleguminoses (Aliment)) --- Lleguminoses alimentàries --- Lleguminoses comestibles --- Llegums com a aliment --- Llegums secs com a aliment --- Llegums verds com a aliment --- Cuina (Llegums) --- Mongetes --- Pèsols --- Lleguminoses
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Plant genetics. Plant evolution --- Plant physiology. Plant biophysics --- Botany --- Biochemical engineering --- systematische plantkunde --- biochemie --- botanie --- planten --- Soybean --- Botanical chemistry. --- Botany. --- Soia --- Fitoquímica --- Composition. --- Beer bean --- Dolichos soja --- Edamame --- Edible soybean --- Garden soybean --- Glycine gracilis --- Glycine hispida --- Glycine max --- Mao dou --- Phaseolus max --- Soja bean --- Soja hispida --- Soja max --- Soy-bean --- Soya --- Soya bean --- Soybean groundnut --- Sweet bean --- Vegetable soybean --- Beans --- Glycine (Plants) --- Bioquímica de les plantes --- Bioquímica vegetal --- Botànica química --- Química botànica --- Química de les plantes --- Química vegetal --- Bioquímica --- Hormones vegetals --- Pigments vegetals --- Proteïnes vegetals --- Biologia molecular vegetal --- Soja --- Mongetes --- Plantes farratgeres --- Plantes oleaginoses --- Cuina (Soia) --- Botanical science --- Floristic botany --- Phytobiology --- Phytography --- Phytology --- Plant biology --- Plant science --- Biology --- Natural history --- Plants --- Phytochemistry --- Plant biochemistry --- Plant chemistry --- Biochemistry --- Phytochemicals --- Plant biochemical genetics
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