| |
|
|
|
|
|
|
|
|
1. |
Record Nr. |
UNINA9910633967003321 |
|
|
Autore |
Jiménez-López Jose C. |
|
|
Titolo |
Legumes Research . Volume 2 / / Jose C. Jiménez-López, Alfonso Clemente |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
London : , : IntechOpen, , 2022 |
|
|
|
|
|
|
|
ISBN |
|
|
|
|
|
|
Descrizione fisica |
|
1 online resource (372 pages) |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Nota di contenuto |
|
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). |
|
|
|
|
|
|
|
|
Sommario/riassunto |
|
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. |
|
|
|
|
|
| |