| 書目名稱 | Faba Bean: Chemistry, Properties and Functionality | | 編輯 | Sneh Punia Bangar,Sanju Bala Dhull | | 視頻video | http://file.papertrans.cn/341/340157/340157.mp4 | | 概述 | Provides Extensive knowledge on the nutritional aspects as faba bean and fabaa bean food products.Contains a wealth of new information on the structure, functional and antioxidant properties of faba b | | 圖書封面 |  | | 描述 | .Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil. The nutritional profile of faba beans is excellent as they contain an adequate quantity of proteins, carbohydrates, vitamins, minerals and various polyphenols. Faba bean seeds are a rich source of carbohydrates and starch. Because of higher amylose content than cereal starches, legume starches provide distinctive properties such as high gelation temperature, fast retro-gradation, high resistant starch and gel elasticity to food systems. Faba bean has been a beneficial source of protein in food products worldwide for centuries and continues to be highly produced and consumed to this day...Faba bean Chemistry, Properties and Functionality studies the global status and production of faba bean food products plus their agronomy, nutritional value and potential medicinal applications. The agrarian conditions are studied in full, asare postharvest practices. The chemical makeup of faba bean is a major focus, especially in relation to nutrient composition and quality. Chapters in this text focus on anti-nutritional attributes, antioxidants | | 出版日期 | Book 2022 | | 關鍵詞 | Faba Bean; Faba Bean Products; Antioxidants; Anti-nutrients; Starch; Plant Protein | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-031-14587-2 | | isbn_softcover | 978-3-031-14589-6 | | isbn_ebook | 978-3-031-14587-2 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
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