Cassava Leaves
Antioxidant Compounds and Fatty Acid Profile
Seiten
2024
Our Knowledge Publishing (Verlag)
978-620-7-75066-5 (ISBN)
Our Knowledge Publishing (Verlag)
978-620-7-75066-5 (ISBN)
- Titel nicht im Sortiment
- Artikel merken
This book presents cassava leaf flour as an alternative to the growing demand for food, as it is rich in proteins, vitamins and minerals at a low cost compared to conventional leafy vegetables. The search for natural substances, such as antioxidants and fatty acids from the omega-3 family, which can bring benefits, especially to health, adding value to this agricultural by-product can contribute to greater use of cassava leaves in food and in a wide variety of areas. In addition, its use can provide extra income for various producers who make a living from growing cassava.
Chemist, graduate of the Federal University of Lavras - UFLA, Master's, Doctorate and Post-doctorate in Agrochemistry from UFLA, with an emphasis on Biochemistry.
Erscheinungsdatum | 06.07.2024 |
---|---|
Sprache | englisch |
Maße | 152 x 229 mm |
Gewicht | 95 g |
Themenwelt | Naturwissenschaften ► Biologie ► Biochemie |
Schlagworte | Antioxidants • cassava leaf meal • fatty acids |
ISBN-10 | 620-7-75066-7 / 6207750667 |
ISBN-13 | 978-620-7-75066-5 / 9786207750665 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Buch (2023)
TvR Medienverlag Jena
CHF 37,80