Show simple item record

Advances in Legumes for Human Nutrition

dc.contributor.editorJohnson, Stuart
dc.contributor.editorBhattarai, Rewati
dc.date.accessioned2024-01-08T14:38:14Z
dc.date.available2024-01-08T14:38:14Z
dc.date.issued2023
dc.identifierONIX_20240108_9783036596204_13
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/132354
dc.description.abstractWe are very excited to introduce this Special Issue of Nutrients, “Advances in Legumes for Human Nutrition”. Recently, legumes have contributed to a sustainable and increased food supply for the rapidly growing global population due to climate change. Legume seeds that are intact or milled into flour offer a complex array of macro- and micronutrients and phytochemicals for human nutrition. Additionally, they can be fractionated into their component proteins, starches, lipids and dietary fibre as health- and techno-functional food ingredients. These ingredients are in great demand by the food industry, for example, in the manufacture of vegetarian and vegan dairy products and meat analogues with good nutritional profiles. However, the issues, such as micronutrient availability, antinutrients and allergenicity, still require solutions for the maximum uptake of legumes by humans. We invited manuscripts that address any aspect of this broad topic, including the impact of innovative food technologies on the nutritional value of legumes and those focusing on nutritional properties of seeds from underutilised members of the Fabaceae (Leguminosae) family.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: generalen_US
dc.subject.classificationthema EDItEUR::P Mathematics and Science::PS Biology, life sciencesen_US
dc.subject.classificationthema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and societyen_US
dc.subject.otherα-amylase inhibitor
dc.subject.otherbiofortification
dc.subject.otherlectins
dc.subject.othernutritional enhancement
dc.subject.otherphytic acid
dc.subject.otherpredicted glycemic index
dc.subject.othersensory analysis
dc.subject.othertemporal dominance sensation
dc.subject.otherlegumes
dc.subject.otherfermented beans
dc.subject.otherextruded snacks
dc.subject.otherspices
dc.subject.otherantioxidant activity
dc.subject.otherlupin
dc.subject.otherhealth outcomes
dc.subject.othertype 2 diabetes
dc.subject.othercardiovascular disease
dc.subject.otherobesity
dc.subject.otherlegume proteins
dc.subject.othernutraceuticals
dc.subject.otherstructural properties
dc.subject.otherbioactive peptides
dc.subject.otherin vivo digestibility
dc.subject.otherhealth effects
dc.subject.otherLupin
dc.subject.otherprocessing
dc.subject.otherlupin kernel fibre
dc.subject.otherfood ingredient
dc.subject.othercomposition
dc.subject.othertechno-functionality
dc.subject.otherhealth benefits
dc.subject.otherconsumer acceptability
dc.subject.othercoronary heart disease
dc.subject.otherhealth care cost
dc.subject.othercost-of-illness analysis
dc.subject.othernutrition economics
dc.subject.otherdietary guidelines
dc.subject.otherconsumption
dc.subject.othersustainability
dc.subject.otherchronic disease
dc.subject.otherSetaria italica L.
dc.subject.otherCicer arietinum L.
dc.subject.otherHibiscus sabdariffa L.
dc.subject.otherchickpea flour
dc.subject.otherfoxtail millet flour
dc.subject.otherminerals
dc.subject.otherorganic acids
dc.subject.otherpregelatinization
dc.subject.othersensory evaluation
dc.subject.othernutritional values
dc.subject.otherin vitro bioaccessibility
dc.subject.otherbenign prostatic hyperplasia (BPH)
dc.subject.otherlower urinary tract symptoms (LUTSs)
dc.subject.othervoiding symptoms
dc.subject.othersoy
dc.subject.othersoy food
dc.subject.otherisoflavones
dc.subject.otherprostate smooth muscle contraction
dc.subject.otherfaba proteins
dc.subject.otherenzymatic hydrolysis
dc.subject.otherUHT processing
dc.subject.otheremulsion
dc.subject.otherphenolic compounds
dc.subject.otherin vitro digestion
dc.subject.othercolonic fermentation
dc.subject.othercotyledon cells
dc.subject.otherin vitro starch digestion
dc.subject.otherlegume structure
dc.subject.otherlow glycaemic index
dc.subject.othernavy beans
dc.subject.otherprotein matrix
dc.subject.otherbeans
dc.subject.otherfiber
dc.subject.otherpulses
dc.subject.othercarbohydrate
dc.subject.otherfat
dc.subject.otherprotein
dc.subject.otherNHANES
dc.subject.otherwaist
dc.titleAdvances in Legumes for Human Nutrition
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-9621-1
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036596204
oapen.relation.isbn9783036596211
oapen.pages222
oapen.place.publicationBasel


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record

https://creativecommons.org/licenses/by/4.0/
Except where otherwise noted, this item's license is described as https://creativecommons.org/licenses/by/4.0/