LEADER 03099nam 2200385 450 001 9910633967003321 005 20230327171906.0 010 $a1-80356-915-8 035 $a(CKB)5700000000338691 035 $a(NjHacI)995700000000338691 035 $a(EXLCZ)995700000000338691 100 $a20230327d2022 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aLegumes Research$hVolume 2 /$fJose C. Jime?nez-Lo?pez, Alfonso Clemente 210 1$aLondon :$cIntechOpen,$d2022. 215 $a1 online resource (372 pages) 311 $a1-80356-914-X 327 $a1. 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). 330 $aLegumes 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. 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