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Advances in Legumes for Human Nutrition

We are very excited to introduce this Special Issue of Nutrients, “Advances in Legumes for Human Nutrition”. Recently, legumes have contributed to a sustainable and increased food supply for the rapidly growing global population due to climate change. Legume seeds that are intact or milled into flou...

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Guardat en:
Format: Online
Idioma:anglès
Publicat: MDPI - Multidisciplinary Digital Publishing Institute 2024
Matèries:
α-amylase inhibitor
biofortification
lectins
nutritional enhancement
phytic acid
predicted glycemic index
sensory analysis
temporal dominance sensation
legumes
fermented beans
extruded snacks
spices
antioxidant activity
lupin
health outcomes
type 2 diabetes
cardiovascular disease
obesity
legume proteins
nutraceuticals
structural properties
bioactive peptides
in vivo digestibility
health effects
Lupin
processing
lupin kernel fibre
food ingredient
composition
techno-functionality
health benefits
consumer acceptability
coronary heart disease
health care cost
cost-of-illness analysis
nutrition economics
dietary guidelines
consumption
sustainability
chronic disease
Setaria italica L.
Cicer arietinum L.
Hibiscus sabdariffa L.
chickpea flour
foxtail millet flour
minerals
organic acids
pregelatinization
sensory evaluation
nutritional values
in vitro bioaccessibility
benign prostatic hyperplasia (BPH)
lower urinary tract symptoms (LUTSs)
voiding symptoms
soy
soy food
isoflavones
prostate smooth muscle contraction
faba proteins
enzymatic hydrolysis
UHT processing
emulsion
phenolic compounds
in vitro digestion
colonic fermentation
cotyledon cells
in vitro starch digestion
legume structure
low glycaemic index
navy beans
protein matrix
beans
fiber
pulses
carbohydrate
fat
protein
NHANES
waist
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Accés en línia:ONIX_20240108_9783036596204_13
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ONIX_20240108_9783036596204_13

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