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003			ES-MaUEC
005			20230102114050.0
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007			cr nn nnnaamaa
008			200525s2020 gw a o |||| 0|eng d
020			_a9783030413767
024	7		_a10.1007/978-3-030-41376-7 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQK495.L52 _b2020 EB
245	0	0	_aPulses : _bProcessing and Product Development _cedited by A. Manickavasagan, Praveena Thirunathan
250			_aFirst edition
264		1	_aCham, Switzerland _bSpringer International Publishing _c2020
300			_a1 recurso en línea (XIII, 342 páginas) _b39 ilustraciones, 21 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aArchivo de texto _bPDF
490	0		_aBiomedical and Life Sciences (Springer-11642)
505	0		_aAdzuki bean -- Bambara groundnut -- Broad bean -- Chickpea -- Common bean -- Cowpea -- Hyacinth bean -- Lentil -- Lima bean -- Lupines -- Moth bean -- Mung bean -- Mungo bean -- Pea -- Pigeon pea -- Rice bean -- Index.
520	3		_aWorld health authorities recommend people maximize their protein intake through vegetable sources (such as pulses), and reduce protein intake from animal sources. Increasing vegetable protein intake has been shown to be positively associated with the reduction of both cardiovascular-disease-related mortality and all-cause mortality. Pulse consumption has been shown to improve satiety and metabolism of glucose and lipids, due to their high protein and fiber content, which makes their consumption ideal for preventing and managing obesity. In recent years, there has been increasing demand for pulses and pulse-based products in developed countries. Several large-scale collaborative research projects on pulse products have been initiated by government agencies. Similarly, established multinational food companies have developed pulse product units. Pulses: Processing and Product Development fulfills the need for a comprehensive book on processing and products of pulses. The book addresses a specific pulse with each chapter to meet a wide range of audiences from undergraduate students to consumers.
988			_aSpringer_Biomedlife_23062020
650		7	_aLeguminosas _2embne _9142602
650		7	_aAgricultura _2 _9665994
650		7	_aBiotecnología alimentaria _2embne _9158790
700	1		_aManickavasagan, A _eeditor _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aThirunathan, Praveena _eeditor _4edt _4http://id.loc.gov/vocabulary/relators/edt
710	2		_aSpringerLink (Online service) _0http://id.loc.gov/authorities/names/no2005046756 _1http://viaf.org/viaf/148105729
776	0	8	_iPrinted edition: _z9783030413750
776	0	8	_iPrinted edition: _z9783030413774
776	0	8	_iPrinted edition: _z9783030413781
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-41376-7 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b07/2020 _dz _eo _zSI