Lathyrus sativus and Nutrition Traditional Food Products, Chemistry and Safety Issues

This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products. Grass pea has very interesting nutritional qualities, including an abundance of proteins and peculiar organoleptic properties. As the crop also...

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Bibliographic Details
Main Authors: Barone, Michele, Tulumello, Rita (Author)
Format: eBook
Language:English
Published: Cham Springer International Publishing 2020, 2020
Edition:1st ed. 2020
Series:Chemistry of Foods
Subjects:
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
Table of Contents:
  • An Overview of Chemical, Biochemical, and Nutritional Features
  • Traditional grass pea-based foods
  • Cultivars and Grass Pea-based Foods in Italy
  • Health and Safety Considerations
  • Authenticity and Traceability Concerns