Nutritional quality of important food legumes. Food Chemistry, 97 (2): 331–335.Iqbal A, Khalil IA, Ateeq N, Khan MS (2006) Nutritional quality of important food legumes. Food Chem 97:331–335Iqbal, A., Khalil, I.A., Ateeq, N., and Khan, M.S., Nutritional quality of important ...
Nutritional quality of important food legumes Food Chem., 97 (2006), pp. 331-335 View PDFView articleView in ScopusGoogle Scholar James et al., 2016 S. James, J.C. Anuonye, M. Husseini, E.B. Ede, S.A. James, Y. James Chemical composition and functional properties of protein concen...
Legumes should be considered as an important part of a healthy diet, because of both their nutritional value (high protein and low fat content) and functional properties (Trichopoulou et al. 2014). The functional components include carbohydrates, soluble fiber, vitamins and polyphenols. Epidemiologica...
Improvement of protein and amino acid contents in seeds of food legumes. A case study in Phaseolus sample of both wild and cultivated genotypes of Phaseolus species, with a view to investigate possibilities of genetic improvement in seed nutritional quality... JP Baudoin,A Maquet - 《Biotechnologie...
Legumes are an important and sustainable source of protein, dietary fiber and phytochemicals. Due to their composition, legumes have been used in enriched foodstuffs and recognized as a vital food resource for human diet, reducing the risk of cardiovascular disease and cancer. In the last years, ...
cerealslegumesLegumes contain a variety of antinutritional factors which can provoke adverse physiological effects or reduce the bioavailability of certain ... MR Silva - 《Revista De Nutrição》 被引量: 9发表: 1999年 Quinoa: Nutritional Aspects Cereals play an important role in human nutrition...
The most crucial factor in preserving human health is the nutritional value of food. To maintain total human health and fitness and to address malnutrition, attention should be paid to the dietary quality of food. Consumption of baked food products is common all across the world. All of these...
(Lens culinarisMedik.) are the most important and well-known legumes in the world18. Sixty species of the family (0.3%) have nutritional consumption for humans3,16,19. The genusTrigonellais an important member of legumes and comprises 135 species that are distributed across the world20. ...
Public food procurement and catering are recognized as important leverage points in promoting sustainable and healthy dietary habits. This study aimed to analyze changes in nutritional quality and carbon footprint (CF) of food service in childcare centers in the City of Copenhagen from 2018 to 2022...
Iron absorption is especially important in the first months of life, when the body is expanding rapidly, and iron reserves from the mother are decreasing. Post-weaning children can suffer from anemia if an appropriate complementary food rich in bioavailable iron is not introduced to their diet. ...