LEADER 04526nam 2201177z- 450 001 9910557204903321 005 20220111 035 $a(CKB)5400000000041891 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76289 035 $a(oapen)doab76289 035 $a(EXLCZ)995400000000041891 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aLegumes as Food Ingredient$eCharacterization, Processing, and Applications 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (190 p.) 311 08$a3-0365-0614-4 311 08$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 $a7S-globulins 610 $aallergenicity 610 $aallergens 610 $aamino acid 610 $aaroma profile 610 $abeany 610 $abioactive peptides 610 $acharacterisation 610 $adefatted soybean flour 610 $aemulsifying capacity 610 $afaba beans 610 $afatty acids 610 $afermentation 610 $afingerprinting 610 $afoam 610 $afood allergens 610 $afood labelling 610 $afunctionality 610 $agalactooligosaccharides 610 $agel electrophoresis 610 $agenetically modified 610 $agluten-free 610 $aGly m 7 610 $aGOS 610 $agreen 610 $agut microbiota 610 $ahealth benefits 610 $ajet mill 610 $alactic acid bacteria 610 $alactobacteria 610 $alegume 610 $alegumes 610 $aLens 610 $aLup an 1 610 $alupin 610 $amicrobiota 610 $amultivariate data analysis 610 $anutritional profile 610 $anutritional properties 610 $apea 610 $apea protein 610 $aplant protein 610 $aprebiotic 610 $aprocessed food 610 $aprocessing 610 $aprotein 610 $apulses 610 $aquantitative descriptive analysis 610 $araffinose oligosaccharides 610 $aSDS-PAGE 610 $asensory profile 610 $asensory properties 610 $ashort-chain fatty acids (SCFA) 610 $asolubility 610 $asoybean 610 $asuper-fine powder 610 $asweet lupin species 610 $atechno-functional properties 610 $atextural properties 610 $atexture profile analysis 610 $atofu 610 $avicilin 610 $avolatiles 610 $awattle seed species 610 $ayeast 615 7$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