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PROCESSED MUCUNA BEAN (MUCUNA PRURIENS L.) PROTEIN QUALITY: EFFECTS OF PROCESSING MUCUNA BEAN (MUCUNA PRURIENS L.) FOR 3,4-DIHYDROXY-L-PHENYLALANINE REDUCTION ON PROTEIN QUALITY - Couverture souple
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Présentation de l'éditeur :
Mucuna bean (Mucuna pruriens L.) is a protein-rich legume that is mainly grown as a green manure/cover crop to improve soil properties. It contains antinutrients such as 3,4-dihydroxy-L-phenylalanine (L-Dopa), protease inhibitors, phenolic compounds and phytates that limit its utilization as food. L-Dopa, a non-protein amino acid is the major antinutrient in mucuna bean. It induces antiphysiological effects such as anorexia, hallucinations and unmasking dementia in man. Antinutrients require inactivation and/or removal by adopting viable processing techniques. In this book, the author discusses the effects of processing mucuna bean for antinutrient removal on the protein quality: amino acid profile, bioavailability and physicochemical and functional properties of mucuna bean protein isolate. Processed mucuna bean has high potential as a cheap and alternate source of protein. The book is valuable to readers interested in legume protein quality, food toxicology, food processing technology and promotion of indigenous legumes as alternate protein sources.
Biographie de l'auteur :
Dr Jane Beatrice W. Mugendi is a Lecturer in the Department of Foods, Nutrition and Dietetics at Kenyatta University, Nairobi, Kenya. Her research interest is protein and nutrition in developing countries. For the work presented in this book, she won the African Woman Scientist Fellowship Award by South African Women in Science Award.
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- ÉditeurLAP Lambert Academic Publishing
- Date d'édition2010
- ISBN 10 3838391128
- ISBN 13 9783838391120
- ReliureBroché
- Nombre de pages132
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PROCESSED MUCUNA BEAN (MUCUNA PRURIENS L.) PROTEIN QUALITY: EFFECTS OF PROCESSING MUCUNA BEAN (MUCUNA PRURIENS L.) FOR 3,4-DIHYDROXY-L-PHENYLALANINE REDUCTION ON PROTEIN QUALITY
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ISBN 10 : 3838391128
ISBN 13 : 9783838391120
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Description du livre Etat : New. N° de réf. du vendeur ABLIING23Apr0316110085977
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Processed Mucuna Bean (Mucuna Pruriens L.) Protein Quality
Edité par
LAP Lambert Academic Publishing
(2010)
ISBN 10 : 3838391128
ISBN 13 : 9783838391120
Neuf
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Description du livre Etat : New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. N° de réf. du vendeur ria9783838391120_lsuk
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Processed Mucuna Bean (Mucuna Pruriens L.) Protein Quality
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LAP Lambert Academic Publishing 2010-08
(2010)
ISBN 10 : 3838391128
ISBN 13 : 9783838391120
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PROCESSED MUCUNA BEAN (MUCUNA PRURIENS L.) PROTEIN QUALITY
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Description du livre Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Mucuna bean (Mucuna pruriens L.) is a protein-rich legume that is mainly grown as a green manure/cover crop to improve soil properties. It contains antinutrients such as 3,4-dihydroxy-L-phenylalanine (L-Dopa), protease inhibitors, phenolic compounds and phytates that limit its utilization as food. L-Dopa, a non-protein amino acid is the major antinutrient in mucuna bean. It induces antiphysiological effects such as anorexia, hallucinations and unmasking dementia in man. Antinutrients require inactivation and/or removal by adopting viable processing techniques. In this book, the author discusses the effects of processing mucuna bean for antinutrient removal on the protein quality: amino acid profile, bioavailability and physicochemical and functional properties of mucuna bean protein isolate. Processed mucuna bean has high potential as a cheap and alternate source of protein. The book is valuable to readers interested in legume protein quality, food toxicology, food processing technology and promotion of indigenous legumes as alternate protein sources. 132 pp. Englisch. N° de réf. du vendeur 9783838391120
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PROCESSED MUCUNA BEAN MUCUNA PRURIENS L PROTEIN QUALITY EFFECTS OF PROCESSING MUCUNA BEAN MUCUNA PRURIENS L FOR 3,4DIHYDROXYLPHENYLALANINE REDUCTION ON PROTEIN QUALITY
Edité par
LAP Lambert Academic Publishing
(2010)
ISBN 10 : 3838391128
ISBN 13 : 9783838391120
Neuf
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Description du livre PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. N° de réf. du vendeur L0-9783838391120
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PROCESSED MUCUNA BEAN (MUCUNA PRURIENS L.) PROTEIN QUALITY : EFFECTS OF PROCESSING MUCUNA BEAN (MUCUNA PRURIENS L.) FOR 3,4-DIHYDROXY-L-PHENYLALANINE REDUCTION ON PROTEIN QUALITY
Edité par
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(2010)
ISBN 10 : 3838391128
ISBN 13 : 9783838391120
Neuf
Taschenbuch
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Description du livre Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Mucuna bean (Mucuna pruriens L.) is a protein-rich legume that is mainly grown as a green manure/cover crop to improve soil properties. It contains antinutrients such as 3,4-dihydroxy-L-phenylalanine (L-Dopa), protease inhibitors, phenolic compounds and phytates that limit its utilization as food. L-Dopa, a non-protein amino acid is the major antinutrient in mucuna bean. It induces antiphysiological effects such as anorexia, hallucinations and unmasking dementia in man. Antinutrients require inactivation and/or removal by adopting viable processing techniques. In this book, the author discusses the effects of processing mucuna bean for antinutrient removal on the protein quality: amino acid profile, bioavailability and physicochemical and functional properties of mucuna bean protein isolate. Processed mucuna bean has high potential as a cheap and alternate source of protein. The book is valuable to readers interested in legume protein quality, food toxicology, food processing technology and promotion of indigenous legumes as alternate protein sources. N° de réf. du vendeur 9783838391120
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EUR 59
Autre devise
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PROCESSED MUCUNA BEAN (MUCUNA PRURIENS L.) PROTEIN QUALITY
Edité par
LAP LAMBERT Academic Publishing
(2010)
ISBN 10 : 3838391128
ISBN 13 : 9783838391120
Neuf
Couverture souple
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Description du livre Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: MUGENDI JANE BEATRICEDr Jane Beatrice W. Mugendi is a Lecturer in the Department of Foods, Nutrition and Dietetics at Kenyatta University, Nairobi, Kenya. Her research interest is protein and nutrition in developing countries. For th. N° de réf. du vendeur 5419350
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