Legumes as Food Ingredient : Characterization, Processing, and Applications

Legumes as Food Ingredient : Characterization, Processing, and Applications

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 fee...

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Bibliographic Details
Other Authors: Clemente, Alfonso (Editor), Jimenez-Lopez, Jose C. (Editor)
Format: Book Chapter
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:
Humanities
Social interaction
Lens
protein
amino acid
legume
functionality
bioactive peptides
gluten-free
legumes
faba beans
fermentation
textural properties
nutritional properties
wattle seed species
nutritional profile
sensory profile
gel electrophoresis
vicilin
7S-globulins
food allergens
Lup an 1
sweet lupin species
food labelling
processed food
defatted soybean flour
jet mill
super-fine powder
tofu
quantitative descriptive analysis
texture profile analysis
volatiles
fatty acids
characterisation
fingerprinting
multivariate data analysis
lupin
plant protein
aroma profile
techno-functional properties
lactobacteria
foam
SDS-PAGE
solubility
emulsifying capacity
pea protein
lactic acid bacteria
yeast
beany
green
soybean
allergens
allergenicity
genetically modified
Gly m 7
galactooligosaccharides
GOS
gut microbiota
pea
prebiotic
raffinose oligosaccharides
short-chain fatty acids (SCFA)
pulses
health benefits
processing
microbiota
sensory properties
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