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dc.contributor.editorClemente, Alfonso
dc.contributor.editorJimenez-Lopez, Jose C.
dc.date.accessioned2022-01-11T13:27:42Z
dc.date.available2022-01-11T13:27:42Z
dc.date.issued2021
dc.identifierONIX_20220111_9783036506142_25
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/76289
dc.description.abstractLegume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they are affordable food that contributes to achieving future food and feed security. Furthermore, they are major ingredients in the Mediterranean diet, playing a vital role in developing countries. Global food security requires a major re-focusing of plant sciences, crop improvement and production agronomy towards grain legumes (pulse crops) over coming decades, with intensive research to identify cultivars with improved grain characteristics, helping to develop novel legume-derived products (foods) adapted to today consumer preference. In this context, studies dealing with legume processing impact such as soaking, boiling, microwave cooking, germination, and fermentation among others, in their nutritional and anti-nutritional (i.e., food allergy) properties are of great interest in these future food developments. This Research Topic aims to bring together a collection of studies for a better understanding of current research in legume seed compounds functional properties to provide an updated and global vision of the importance of legumes in human health.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::H Humanities
dc.subject.classificationbic Book Industry Communication::J Society & social sciences::JF Society & culture: general::JFF Social issues & processes::JFFP Social interaction
dc.subject.otherLens
dc.subject.otherprotein
dc.subject.otheramino acid
dc.subject.otherlegume
dc.subject.otherfunctionality
dc.subject.otherbioactive peptides
dc.subject.othergluten-free
dc.subject.otherlegumes
dc.subject.otherfaba beans
dc.subject.otherfermentation
dc.subject.othertextural properties
dc.subject.othernutritional properties
dc.subject.otherwattle seed species
dc.subject.othernutritional profile
dc.subject.othersensory profile
dc.subject.othergel electrophoresis
dc.subject.othervicilin
dc.subject.other7S-globulins
dc.subject.otherfood allergens
dc.subject.otherLup an 1
dc.subject.othersweet lupin species
dc.subject.otherfood labelling
dc.subject.otherprocessed food
dc.subject.otherdefatted soybean flour
dc.subject.otherjet mill
dc.subject.othersuper-fine powder
dc.subject.othertofu
dc.subject.otherquantitative descriptive analysis
dc.subject.othertexture profile analysis
dc.subject.othervolatiles
dc.subject.otherfatty acids
dc.subject.othercharacterisation
dc.subject.otherfingerprinting
dc.subject.othermultivariate data analysis
dc.subject.otherlupin
dc.subject.otherplant protein
dc.subject.otheraroma profile
dc.subject.othertechno-functional properties
dc.subject.otherlactobacteria
dc.subject.otherfoam
dc.subject.otherSDS-PAGE
dc.subject.othersolubility
dc.subject.otheremulsifying capacity
dc.subject.otherpea protein
dc.subject.otherlactic acid bacteria
dc.subject.otheryeast
dc.subject.otherbeany
dc.subject.othergreen
dc.subject.othersoybean
dc.subject.otherallergens
dc.subject.otherallergenicity
dc.subject.othergenetically modified
dc.subject.otherGly m 7
dc.subject.othergalactooligosaccharides
dc.subject.otherGOS
dc.subject.othergut microbiota
dc.subject.otherpea
dc.subject.otherprebiotic
dc.subject.otherraffinose oligosaccharides
dc.subject.othershort-chain fatty acids (SCFA)
dc.subject.otherpulses
dc.subject.otherhealth benefits
dc.subject.otherprocessing
dc.subject.othermicrobiota
dc.subject.othersensory properties
dc.titleLegumes as Food Ingredient
dc.title.alternativeCharacterization, Processing, and Applications
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-0615-9
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036506142
oapen.relation.isbn9783036506159
oapen.pages190
oapen.place.publicationBasel, Switzerland


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