01829nam2 22003613i 450 MIL027825120251003044230.0IT1913 9733 525513 20050511d1913 ||||0itac50 baitaitz01i xxxe z01nz01ncRDAcarrierˆ1: ‰Introduzione, principi fondamentali e cenni storici, commento agli art. 1 a 46 della legge 25 giugno 1865, n. 2359Giunio Sabbatiniprefazione \di! Vittorio Scialoja3. ed. interamente riveduta e notevolmente ampliata dall'autorecon la collaborazione \ di Luigi BiamontiTorinoUnione tipografico-editrice torinese1913XI, 858 p.24 cm.001MIL02782412001 Commento alle leggi sulle espropriazioni per pubblica utilitaGiunio Sabbatini1Espropriazione per causa di pubblica utilità LegislazioneFIRCFIC057155I343.450252DIRITTO IN MATERIA DI BENI IMMOBILI PUBBLICI. ACQUISTO. ITALIA21Sabbatini, GiunioMILV1589780703808Scialoja, VittorioRAVV066628Biamonti, LuigiTO0V033766Scialoia, VittorioRMGV093703Scialoja, VittorioITIT-00000020050511IT-BN0095 IT-AV0007 IT-NA0079 IT-BN0010 MIL0278251Biblioteca Centralizzata di Ateneo 01V (S) 000 799 01S 0009007995 VMA 1 v.Y 2014051520140515 01 AV BN CBIntroduzione, principi fondamentali e cenni storici, commento agli art. 1 a 46 della legge 25 giugno 1865, n. 235964637UNISANNIO04703nam 2201237z- 450 991055720490332120220111(CKB)5400000000041891(oapen)https://directory.doabooks.org/handle/20.500.12854/76289(oapen)doab76289(oapen)76289(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 interactionbicsscHistorybicsscSocial and ethical issuesbicssc7S-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 interactionHistorySocial and ethical issuesClemente Alfonsoedt1279421Jimenez-Lopez Jose CedtClemente AlfonsoothJimenez-Lopez Jose CothBOOK9910557204903321Legumes as Food Ingredient3015354UNINA