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Lehrbuch der Lebensmittelchemie pp 731–756Cite as

Hülsenfrüchte

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Zusammenfassung

Reife Samen von Pflanzen aus der Familie Fabaceae dienen unter der Sammelbezeichnung „Hülsenfrüchte“ oder „Leguminosen“ der menschlichen Ernährung. Halbreife Erbsen und Bohnen rechnen dagegen zum Gemüse (cf. Kapitel 17). Über die Produktion der wichtigsten Hülsenfrüchte informiert Tab. 16.1.

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Authors and Affiliations

  1. Technischen Universität München, Lichtenbergstraße 4, 85748, Garching, Deutschland

    Professor Dr. Werner Grosch (Außerplanmäßiger Professor für Lebensmittelchemie, Ehem. stellvertr. Direktor der Deutschen Forschungsanstalt für Lebensmittelchemie München) & Professor Dr. Peter Schieberle (Ordinarius für Lebensmittelchemie, Leiter des Instituts für Lebensmittelchemie, Direktor der Deutschen Forschungsanstalt für Lebensmittelchemie München)

Authors
  1. Professor Dr. Hans-Dieter Belitz
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  2. Professor Dr. Werner Grosch
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  3. Professor Dr. Peter Schieberle
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© 2001 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W., Schieberle, P. (2001). Hülsenfrüchte. In: Lehrbuch der Lebensmittelchemie. Springer-Lehrbuch. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-08302-4_17

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  • DOI: https://doi.org/10.1007/978-3-662-08302-4_17

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-662-08303-1

  • Online ISBN: 978-3-662-08302-4

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