Lathyrus sativus and Nutrition:Traditional Food Products, Chemistry and Safety Issues(Chemistry of Foods)

小黧豆与营养:传统食品、化学与安全问题

营养学

原   价:
553.00
售   价:
442.00
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平台大促 低至8折优惠
发货周期:预计8-10周发货
作      者
出  版 社
出版时间
2020年10月08日
装      帧
平装
ISBN
9783030590901
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页      码
62
开      本
9.21 x 6.14 x 0.15
语      种
英文
版      次
2020
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图书简介
This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products. Grass pea has very interesting nutritional qualities, including an abundance of proteins and peculiar organoleptic properties. As the crop also shows an enhanced resistance to adverse conditions, it is used in many geographical areas as the main ingredient of certain traditional foods. On the other hand, grass pea is questionable as a source of human and animal nutrition because it contains a neurotoxin–?-N-oxalyl-L-?,?-diaminopropionic acid – that is known for its neurological effects. The related disease is referred to as ‘neurolathyrism’ and occurs when grass pea-based foods are consumed in large quantities.The book is divided into five chapters, the first of which summarizes the chemical and biochemical properties of grass pea and provides nutritional evaluations. The second chapter provides an overview of foods containingLathyrus sativusaround the world, while the third describes Italian foods in detail. The fourth chapter focuses on the problem of neurolathyrism in connection with human nutrition and health. In closing, the fifth chapter sheds light on the historical and traditional food products sector from a food traceability and authenticity standpoint.
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