Language:
English
繁體中文
Help
回圖書館首頁
手機版館藏查詢
Login
Back
to Search results for
[ subject:"Food Security." ]
Switch To:
Labeled
|
MARC Mode
|
ISBD
Advances in plant sprouts = phytoche...
~
Majid, Ishrat.
Linked to FindBook
Google Book
Amazon
博客來
Advances in plant sprouts = phytochemistry and biofunctionalities /
Record Type:
Electronic resources : Monograph/item
Title/Author:
Advances in plant sprouts/ edited by Ishrat Majid ... [et al.].
Reminder of title:
phytochemistry and biofunctionalities /
other author:
Majid, Ishrat.
Published:
Cham :Springer International Publishing : : 2023.,
Description:
viii, 441 p. :ill., digital ;24 cm.
[NT 15003449]:
General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of cereal/pseudo cereal sprouts -- Barley sprouts -- Buckwheat sprouts -- Brown rice sprouts -- Amaranth and Quinoa sprouts -- Kamut and Oat sprouts -- Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns -- Kidney Bean and Lentil Sprouts -- Clover and Alfalfa sprouts -- Pea, Chickpea and Black-eyed pea sprouts -- Mung bean and Adzuki bean sprouts -- Soybean sprouts -- An overview of Brassica Sprouts -- Broccoli and Cress sprouts -- Cabbage & Red cabbage sprouts -- Radish sprouts and Mustard green sprouts -- General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of allium sprouts -- Onion sprouts -- Garlic & Leek sprouts.
Contained By:
Springer Nature eBook
Subject:
Sprouts. -
Online resource:
https://doi.org/10.1007/978-3-031-40916-5
ISBN:
9783031409165
Advances in plant sprouts = phytochemistry and biofunctionalities /
Advances in plant sprouts
phytochemistry and biofunctionalities /[electronic resource] :edited by Ishrat Majid ... [et al.]. - Cham :Springer International Publishing :2023. - viii, 441 p. :ill., digital ;24 cm.
General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of cereal/pseudo cereal sprouts -- Barley sprouts -- Buckwheat sprouts -- Brown rice sprouts -- Amaranth and Quinoa sprouts -- Kamut and Oat sprouts -- Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns -- Kidney Bean and Lentil Sprouts -- Clover and Alfalfa sprouts -- Pea, Chickpea and Black-eyed pea sprouts -- Mung bean and Adzuki bean sprouts -- Soybean sprouts -- An overview of Brassica Sprouts -- Broccoli and Cress sprouts -- Cabbage & Red cabbage sprouts -- Radish sprouts and Mustard green sprouts -- General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of allium sprouts -- Onion sprouts -- Garlic & Leek sprouts.
The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts. Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups.
ISBN: 9783031409165
Standard No.: 10.1007/978-3-031-40916-5doiSubjects--Topical Terms:
3667241
Sprouts.
LC Class. No.: SB324.53 / .A383 2023
Dewey Class. No.: 635.3
Advances in plant sprouts = phytochemistry and biofunctionalities /
LDR
:03829nmm a2200325 a 4500
001
2335122
003
DE-He213
005
20231030152408.0
006
m d
007
cr nn 008maaau
008
240402s2023 sz s 0 eng d
020
$a
9783031409165
$q
(electronic bk.)
020
$a
9783031409158
$q
(paper)
024
7
$a
10.1007/978-3-031-40916-5
$2
doi
035
$a
978-3-031-40916-5
040
$a
GP
$c
GP
041
0
$a
eng
050
4
$a
SB324.53
$b
.A383 2023
072
7
$a
TDCT
$2
bicssc
072
7
$a
TEC012000
$2
bisacsh
072
7
$a
TDCT
$2
thema
082
0 4
$a
635.3
$2
23
090
$a
SB324.53
$b
.A244 2023
245
0 0
$a
Advances in plant sprouts
$h
[electronic resource] :
$b
phytochemistry and biofunctionalities /
$c
edited by Ishrat Majid ... [et al.].
260
$a
Cham :
$b
Springer International Publishing :
$b
Imprint: Springer,
$c
2023.
300
$a
viii, 441 p. :
$b
ill., digital ;
$c
24 cm.
505
0
$a
General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of cereal/pseudo cereal sprouts -- Barley sprouts -- Buckwheat sprouts -- Brown rice sprouts -- Amaranth and Quinoa sprouts -- Kamut and Oat sprouts -- Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns -- Kidney Bean and Lentil Sprouts -- Clover and Alfalfa sprouts -- Pea, Chickpea and Black-eyed pea sprouts -- Mung bean and Adzuki bean sprouts -- Soybean sprouts -- An overview of Brassica Sprouts -- Broccoli and Cress sprouts -- Cabbage & Red cabbage sprouts -- Radish sprouts and Mustard green sprouts -- General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of allium sprouts -- Onion sprouts -- Garlic & Leek sprouts.
520
$a
The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts. Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups.
650
0
$a
Sprouts.
$3
3667241
650
1 4
$a
Food Science.
$3
890841
650
2 4
$a
Food Security.
$3
3592382
650
2 4
$a
Food Chemistry.
$3
3531310
650
2 4
$a
Food Microbiology.
$3
794709
700
1
$a
Majid, Ishrat.
$3
3667240
710
2
$a
SpringerLink (Online service)
$3
836513
773
0
$t
Springer Nature eBook
856
4 0
$u
https://doi.org/10.1007/978-3-031-40916-5
950
$a
Biomedical and Life Sciences (SpringerNature-11642)
based on 0 review(s)
Location:
ALL
電子資源
Year:
Volume Number:
Items
1 records • Pages 1 •
1
Inventory Number
Location Name
Item Class
Material type
Call number
Usage Class
Loan Status
No. of reservations
Opac note
Attachments
W9461327
電子資源
11.線上閱覽_V
電子書
EB SB324.53 .A383 2023
一般使用(Normal)
On shelf
0
1 records • Pages 1 •
1
Multimedia
Reviews
Add a review
and share your thoughts with other readers
Export
pickup library
Processing
...
Change password
Login