Rita tulumello (3 Ergebnisse)
Sprache: Englisch
Verlag: Springer, 2020
Serie: SpringerBriefs in Molecular Science, Buch 203 von 220. Buch 203 von 220 - SpringerBriefs in Molecular Science
- Softcover
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes KönigreichRia Christie Collections
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Zustand: New. In.
Sprache: Englisch
Verlag: Springer Nature, 2020
Serie: SpringerBriefs in Molecular Science, Buch 203 von 220. Buch 203 von 220 - SpringerBriefs in Molecular Science
- Softcover
Anbieter: Revaluation Books, Exeter, Vereinigtes KönigreichRevaluation Books
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Paperback. Zustand: Brand New. 62 pages. 9.25x6.10x0.24 inches. In Stock.
Sprache: Englisch
Verlag: Springer International Publishing, 2020
Serie: SpringerBriefs in Molecular Science, Buch 203 von 220. Buch 203 von 220 - SpringerBriefs in Molecular Science
- Softcover
Anbieter: AHA-BUCH GmbH, Einbeck, DeutschlandAHA-BUCH GmbH
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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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-beta-N-oxalyl-L- ,beta-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.
