Legumes as Food Ingredient Characterization, Processing, and Applications

• Other Authors: Clemente, Alfonso (Editor), Jimenez-Lopez, Jose C. (Editor)
• Format: Electronic Book Chapter
• Language: English
• 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
• Online Access: DOAB: download the publication; DOAB: description of the publication

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...