Legumes as Food Ingredient

Characterization, Processing, and Applications

Edited by
May 2021
190 pages
  • ISBN978-3-0365-0614-2 (Hardback)
  • ISBN978-3-0365-0615-9 (PDF)

This book is a reprint of the Special Issue Legumes as Food Ingredient: Characterization, Processing, and Applications that was published in

Biology & Life Sciences
Chemistry & Materials Science
Public Health & Healthcare
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.
  • Hardback
License and Copyright
© 2022 by the authors; CC BY-NC-ND license
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; legumes; volatiles; fatty acids; characterisation; fingerprinting; multivariate data analysis; fermentation; lupin; plant protein; aroma profile; techno-functional properties; lactobacteria; foam; SDS-PAGE; solubility; emulsifying capacity; pea protein; fermentation; 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); legumes; pulses; nutritional properties; health benefits; processing; microbiota; allergens; fermentation; sensory properties

Related Books