LEADER 04509nam 2201165z- 450 001 9910557204903321 005 20231214133002.0 035 $a(CKB)5400000000041891 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76289 035 $a(EXLCZ)995400000000041891 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aLegumes as Food Ingredient$eCharacterization, Processing, and Applications 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (190 p.) 311 $a3-0365-0614-4 311 $a3-0365-0615-2 330 $aLegume 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. 517 $aLegumes as Food Ingredient 606 $aHumanities$2bicssc 606 $aSocial interaction$2bicssc 610 $aLens 610 $aprotein 610 $aamino acid 610 $alegume 610 $afunctionality 610 $abioactive peptides 610 $agluten-free 610 $alegumes 610 $afaba beans 610 $afermentation 610 $atextural properties 610 $anutritional properties 610 $awattle seed species 610 $anutritional profile 610 $asensory profile 610 $agel electrophoresis 610 $avicilin 610 $a7S-globulins 610 $afood allergens 610 $aLup an 1 610 $asweet lupin species 610 $afood labelling 610 $aprocessed food 610 $adefatted soybean flour 610 $ajet mill 610 $asuper-fine powder 610 $atofu 610 $aquantitative descriptive analysis 610 $atexture profile analysis 610 $avolatiles 610 $afatty acids 610 $acharacterisation 610 $afingerprinting 610 $amultivariate data analysis 610 $alupin 610 $aplant protein 610 $aaroma profile 610 $atechno-functional properties 610 $alactobacteria 610 $afoam 610 $aSDS-PAGE 610 $asolubility 610 $aemulsifying capacity 610 $apea protein 610 $alactic acid bacteria 610 $ayeast 610 $abeany 610 $agreen 610 $asoybean 610 $aallergens 610 $aallergenicity 610 $agenetically modified 610 $aGly m 7 610 $agalactooligosaccharides 610 $aGOS 610 $agut microbiota 610 $apea 610 $aprebiotic 610 $araffinose oligosaccharides 610 $ashort-chain fatty acids (SCFA) 610 $apulses 610 $ahealth benefits 610 $aprocessing 610 $amicrobiota 610 $asensory properties 615 7$aHumanities 615 7$aSocial interaction 700 $aClemente$b Alfonso$4edt$01279421 702 $aJimenez-Lopez$b Jose C$4edt 702 $aClemente$b Alfonso$4oth 702 $aJimenez-Lopez$b Jose C$4oth 906 $aBOOK 912 $a9910557204903321 996 $aLegumes as Food Ingredient$93015354 997 $aUNINA