Legumes as Food Ingredient

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
Format:	Online
Language:	English
Published:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:	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 thema EDItEUR::N History and Archaeology::NH History thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBF Social and ethical issues
Online Access:	ONIX_20220111_9783036506142_25
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Legumes as Food Ingredient

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