01135nam a2200265 i 4500991000981619707536101202s2010 it b 000 0 ita d9788815133465b13941690-39ule_instBiblioteca Interfacoltàita324.243072Traldi, Francesca474036Verso Bad Godesberg :la socialdemocrazia e le scienze sociali di fronte alla nuova società tedesca (1945-1963) /di Francesca TraldiBologna :Il mulino,c 2010234 p. ;22 cmAnnali dell'Istituto storico italo-germanico in Trento. Monografie ;56Bibliografia: p. 215-234Partito socialdemocratico tedescoStoria1945-1963Politica e scienze socialiGermania occidentaleStoria1945-1963.b1394169002-04-1402-12-10991000981619707536LE002 324.243 TRA12002000619693le002eE0.00-l- 00000.i1520536802-12-10Verso Bad Godesberg251182UNISALENTOle00202-12-10ma -itait 0004526nam 2201177z- 450 991055720490332120220111(CKB)5400000000041891(oapen)https://directory.doabooks.org/handle/20.500.12854/76289(oapen)doab76289(EXLCZ)99540000000004189120202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierLegumes as Food IngredientCharacterization, Processing, and ApplicationsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (190 p.)3-0365-0614-4 3-0365-0615-2 Legume 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.Legumes as Food Ingredient HumanitiesbicsscSocial interactionbicssc7S-globulinsallergenicityallergensamino acidaroma profilebeanybioactive peptidescharacterisationdefatted soybean flouremulsifying capacityfaba beansfatty acidsfermentationfingerprintingfoamfood allergensfood labellingfunctionalitygalactooligosaccharidesgel electrophoresisgenetically modifiedgluten-freeGly m 7GOSgreengut microbiotahealth benefitsjet milllactic acid bacterialactobacterialegumelegumesLensLup an 1lupinmicrobiotamultivariate data analysisnutritional profilenutritional propertiespeapea proteinplant proteinprebioticprocessed foodprocessingproteinpulsesquantitative descriptive analysisraffinose oligosaccharidesSDS-PAGEsensory profilesensory propertiesshort-chain fatty acids (SCFA)solubilitysoybeansuper-fine powdersweet lupin speciestechno-functional propertiestextural propertiestexture profile analysistofuvicilinvolatileswattle seed speciesyeastHumanitiesSocial interactionClemente Alfonsoedt1279421Jimenez-Lopez Jose CedtClemente AlfonsoothJimenez-Lopez Jose CothBOOK9910557204903321Legumes as Food Ingredient3015354UNINA