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1. |
Record Nr. |
UNINA9910687977003321 |
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Titolo |
Legumes Research / / Jose C. Jiménez-López, Alfonso Clemente, editors |
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Pubbl/distr/stampa |
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London : , : IntechOpen, , 2022 |
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Descrizione fisica |
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1 online resource (372 pages) |
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Disciplina |
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Soggetti |
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Proteins - Analysis |
Proteins - Structure |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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1. Legumes, Sustainable Alternative Protein Sources for Aquafeeds -- 2. Pulses: A Potential Source of Valuable Protein for Human Diet -- 3. Bioactive Peptides from Legumes and Their Bioavailability -- 4. Nutraceutical Properties of Legume Seeds: Phytochemical Compounds -- 5. Phenolic Compounds in Legumes: Composition, Processing and Gut Health -- 6. Assessment of Secondary Metabolites with Different Uses of Fenugreek -- 7. Present and Future Perspective of Soybean Cultivation -- 8. Soybean Seed Compounds as Natural Health Protectors -- 9. Soybean and Other Legume Proteins Exhibit Beneficial Physiological Effects on Metabolic Syndrome and Inflammatory-Related Disorders -- 10. Unlocking Pharmacological and Therapeutic Potential of Hyacinth Bean (Lablab purpureus L.): Role of OMICS Based Biology, Biotic and Abiotic Elicitors -- 11. Vigna unguiculata (L.) Walp: A Strategic Crop for Nutritional Security, Well Being and Environmental Protection -- 12. Health Risks Associated with the Consumption of Legumes Contaminated with Pesticides and Heavy Metals -- 13. Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes -- 14. Enzymatic Processing of Pigeon Pea Seed Increased Their Techno-Functional Properties -- 15. Function of Urease in Plants with Reference to Legumes: A Review -- 16. Legume Protein: Properties and Extraction for Food Applications -- 17. A Review on the Cooking Attributes of African Yam Bean (Sphenostylis stenocarpa). |
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Sommario/riassunto |
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Legumes have nutraceutical qualities that impart beneficial effects on human health. They are an alternative protein source with great potential for use in producing novel foods with improved nutritional properties. This book presents a comprehensive overview of legume proteins, including information on their nutritional and nutraceutical profiles, the health benefits of their compounds, and their underlying bioactivities such as anti-diabetic, hepatoprotective, anti-inflammatory, antioxidant, and anti-cancer properties. |
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2. |
Record Nr. |
UNINA9910404084303321 |
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Autore |
Burz David S |
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Titolo |
In-Cell NMR Spectroscopy: Biomolecular Structure and Function |
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Pubbl/distr/stampa |
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MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
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ISBN |
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Descrizione fisica |
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1 online resource (152 p.) |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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This Special Issue examines state-of-the-art in-cell NMR spectroscopy as it relates to biological systems of increasing complexity. The compendia of research and recent innovations from prominent laboratories in the field of solid state and solution in-cell NMR spectroscopy, metabolomics and technology development are presented. The work establishes in-cell NMR spectroscopy as the premier method for determining the structures and interaction capabilities of biological molecules at high resolution within the delicately intricate interior of living cells, and the means of utilizing cells as living laboratories to directly assess the effects of exogenous and endogenous stimuli on cell physiology.] |
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