Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment-Reference-Cited by-同舟云学术

Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment

Published:2021-04-14 Issue: Volume: Page:1-29
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Carbas Bruna¹²^ORCID,Machado Nelson¹³^ORCID,Pathania Shivani⁴^ORCID,Brites Carla²⁵^ORCID,Rosa Eduardo AS¹^ORCID,Barros Ana IRNA¹^ORCID

Affiliation:

1. Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (UTAD-CITAB), Vila Real, Portugal

2. National Institute for Agricultural and Veterinary Research (INIAV), I.P, Oeiras, Portugal

3. CoLAB Vines&Wines - National Collaborative Laboratory for the Portuguese Wine Sector, Associação Para O Desenvolvimento Da Viticultura Duriense (ADVID), Régia Douro Park, Vila Real, Portugal

4. Food Industry Development Department, Teagasc, Ashtown, Ireland

5. GREEN-IT, ITQB NOVA, Av. Da República, Oeiras, Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1901292

Reference139 articles.

1. Food and Agriculture Organization, FAOSTAT, 2017. http://www.fao.org/faostat/en/#home (accessed May 1, 2017).