東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Health benefits of pulses

Dahl, Wendy J.

FindBook

Google Book

Amazon

博客來

Health benefits of pulses

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Health benefits of pulses/ edited by Wendy J. Dahl.
其他作者:	Dahl, Wendy J.
出版者:	Cham :Springer International Publishing : : 2019.,
面頁冊數:	xii, 155 p. :ill., digital ;24 cm.
內容註:	1. Pulses, Global Health, and Sustainability: Future Trends -- 2. Pulse Consumption: A Global Perspective -- 3. Where do pulses fit in dietary guidance documents? -- 4. Pulses and Mineral Bioavailability in Low Income Countries -- 5. Pulses and Prevention and Management of Chronic Disease -- 6. Pulses and Chronic Kidney Disease: Potential Health Benefits from a Once Forbidden Food -- 7. Whole Pulses and Pulse Fiber: Modulating Gastrointestinal Function and the Microbiome -- 8. Potential Health Promoting Properties of Isoflavones, Saponins, Proanthocyanidins, and Other Phytonutrients in Pulses -- 9. Pulse Processing and Utilization of Pulse Ingredients in Foods.
Contained By:	Springer eBooks
標題:	Legumes as food - Health aspects. -
電子資源:	https://doi.org/10.1007/978-3-030-12763-3
ISBN:	9783030127633

Health benefits of pulses
Health benefits of pulses[electronic resource] /edited by Wendy J. Dahl. - Cham :Springer International Publishing :2019. - xii, 155 p. :ill., digital ;24 cm.

1. Pulses, Global Health, and Sustainability: Future Trends -- 2. Pulse Consumption: A Global Perspective -- 3. Where do pulses fit in dietary guidance documents? -- 4. Pulses and Mineral Bioavailability in Low Income Countries -- 5. Pulses and Prevention and Management of Chronic Disease -- 6. Pulses and Chronic Kidney Disease: Potential Health Benefits from a Once Forbidden Food -- 7. Whole Pulses and Pulse Fiber: Modulating Gastrointestinal Function and the Microbiome -- 8. Potential Health Promoting Properties of Isoflavones, Saponins, Proanthocyanidins, and Other Phytonutrients in Pulses -- 9. Pulse Processing and Utilization of Pulse Ingredients in Foods.

This book provides a global overview of pulse intake and future trends from a variety of perspectives. Pulses, which include dried beans, peas and lentils, are second only to grains as a source of food for the world's population. Contributors from around the globe explore a number of issues related to this food group, including their impact on global health and sustainability, the relationship between pulse intake and chronic disease, and their nutritional and gastrointestinal benefits. The primary purpose of the volume is to explore the nutritional and health benefits of pulses (starchy legumes) as a sustainable food source. Initial chapters focus on the role of pulses in complementary feeding and in the prevention of malnutrition in infants and children in the developing nations of Africa. Authors also consider the feasibility and sustainable properties of pulses as a staple food for these regions. Subsequent chapters focus on the association between pulse intake and chronic disease risk reduction. Contributors identify the unique contributions of pulses, versus legumes as a whole, to chronic disease risk and management. Additional chapters provide a comprehensive review of the nutrient contents of pulses, their bioavailability, and the nutritional impact of pulse consumption. The book also explores the phytochemicals contained in pulses from two perspectives, the traditional perspective of risk (e.g. anti-nutrients) and a nutraceutical perspective, focused on the novel benefits of pulse components (e.g. antioxidants) The editor has designed the book for students, faculty, and research scientists, as well as practicing dietitians. Members of the pulse industry, grower associations, and government agencies also will find the information relevant to their work, as will those in the private sector employed by food companies with an interest in pulse ingredients.

ISBN: 9783030127633

Standard No.: 10.1007/978-3-030-12763-3doiSubjects--Topical Terms:

3408835
Legumes as food
--Health aspects.

LC Class. No.: TX558.L4 / H435 2019

Dewey Class. No.: 641.3565

Health benefits of pulses
LDR:03520nmm a2200325 a 4500 001 2190398
003 DE-He213
005 20190923105124.0
006 m d
007 cr nn 008maaau
008 200501s2019 gw s 0 eng d
020 $a 9783030127633 $q (electronic bk.)
020 $a 9783030127626 $q (paper)
024 7 $a 10.1007/978-3-030-12763-3 $2 doi
035 $a 978-3-030-12763-3
040 $a GP $c GP
041 0 $a eng
050 4 $a TX558.L4 $b H435 2019
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3565 $2 23
090 $a TX558.L4 $b H434 2019
245 0 0 $a Health benefits of pulses $h [electronic resource] / $c edited by Wendy J. Dahl.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2019.
300 $a xii, 155 p. : $b ill., digital ; $c 24 cm.
505 0 $a 1. Pulses, Global Health, and Sustainability: Future Trends -- 2. Pulse Consumption: A Global Perspective -- 3. Where do pulses fit in dietary guidance documents? -- 4. Pulses and Mineral Bioavailability in Low Income Countries -- 5. Pulses and Prevention and Management of Chronic Disease -- 6. Pulses and Chronic Kidney Disease: Potential Health Benefits from a Once Forbidden Food -- 7. Whole Pulses and Pulse Fiber: Modulating Gastrointestinal Function and the Microbiome -- 8. Potential Health Promoting Properties of Isoflavones, Saponins, Proanthocyanidins, and Other Phytonutrients in Pulses -- 9. Pulse Processing and Utilization of Pulse Ingredients in Foods.
520 $a This book provides a global overview of pulse intake and future trends from a variety of perspectives. Pulses, which include dried beans, peas and lentils, are second only to grains as a source of food for the world's population. Contributors from around the globe explore a number of issues related to this food group, including their impact on global health and sustainability, the relationship between pulse intake and chronic disease, and their nutritional and gastrointestinal benefits. The primary purpose of the volume is to explore the nutritional and health benefits of pulses (starchy legumes) as a sustainable food source. Initial chapters focus on the role of pulses in complementary feeding and in the prevention of malnutrition in infants and children in the developing nations of Africa. Authors also consider the feasibility and sustainable properties of pulses as a staple food for these regions. Subsequent chapters focus on the association between pulse intake and chronic disease risk reduction. Contributors identify the unique contributions of pulses, versus legumes as a whole, to chronic disease risk and management. Additional chapters provide a comprehensive review of the nutrient contents of pulses, their bioavailability, and the nutritional impact of pulse consumption. The book also explores the phytochemicals contained in pulses from two perspectives, the traditional perspective of risk (e.g. anti-nutrients) and a nutraceutical perspective, focused on the novel benefits of pulse components (e.g. antioxidants) The editor has designed the book for students, faculty, and research scientists, as well as practicing dietitians. Members of the pulse industry, grower associations, and government agencies also will find the information relevant to their work, as will those in the private sector employed by food companies with an interest in pulse ingredients.
650 0 $a Legumes as food $x Health aspects. $3 3408835
650 1 4 $a Food Science. $3 890841
650 2 4 $a Nutrition. $3 517777
650 2 4 $a Public Health. $3 624351
700 1 $a Dahl, Wendy J. $3 3408834
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-3-030-12763-3
950 $a Chemistry and Materials Science (Springer-11644)