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...
Збережено в:
| Формат: | Online |
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| Мова: | Англійська |
| Опубліковано: |
MDPI - Multidisciplinary Digital Publishing Institute
2024
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| Предмети: | |
| Онлайн доступ: | ONIX_20240108_9783036596204_13 |
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| _version_ | 1869517235898286080 |
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| collection | Directory of Open Access Books |
| description | 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 flour offer a complex array of macro- and micronutrients and phytochemicals for human nutrition. Additionally, they can be fractionated into their component proteins, starches, lipids and dietary fibre as health- and techno-functional food ingredients. These ingredients are in great demand by the food industry, for example, in the manufacture of vegetarian and vegan dairy products and meat analogues with good nutritional profiles. However, the issues, such as micronutrient availability, antinutrients and allergenicity, still require solutions for the maximum uptake of legumes by humans. We invited manuscripts that address any aspect of this broad topic, including the impact of innovative food technologies on the nutritional value of legumes and those focusing on nutritional properties of seeds from underutilised members of the Fabaceae (Leguminosae) family. |
| format | Online |
| id | doab-20.500.12854ir-132354 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1323542024-03-28T03:30:46Z Advances in Legumes for Human Nutrition Johnson, Stuart Bhattarai, Rewati 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 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 flour offer a complex array of macro- and micronutrients and phytochemicals for human nutrition. Additionally, they can be fractionated into their component proteins, starches, lipids and dietary fibre as health- and techno-functional food ingredients. These ingredients are in great demand by the food industry, for example, in the manufacture of vegetarian and vegan dairy products and meat analogues with good nutritional profiles. However, the issues, such as micronutrient availability, antinutrients and allergenicity, still require solutions for the maximum uptake of legumes by humans. We invited manuscripts that address any aspect of this broad topic, including the impact of innovative food technologies on the nutritional value of legumes and those focusing on nutritional properties of seeds from underutilised members of the Fabaceae (Leguminosae) family. 2024-01-08T14:38:14Z 2024-01-08T14:38:14Z 2023 book ONIX_20240108_9783036596204_13 9783036596204 9783036596211 https://directory.doabooks.org/handle/20.500.12854/132354 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/8358 https://mdpi.com/books/pdfview/book/8358 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-9621-1 10.3390/books978-3-0365-9621-1 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036596204 9783036596211 222 Basel open access |
| spellingShingle | 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 Advances in Legumes for Human Nutrition |
| title | Advances in Legumes for Human Nutrition |
| title_full | Advances in Legumes for Human Nutrition |
| title_fullStr | Advances in Legumes for Human Nutrition |
| title_full_unstemmed | Advances in Legumes for Human Nutrition |
| title_short | Advances in Legumes for Human Nutrition |
| title_sort | advances in legumes for human nutrition |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20240108_9783036596204_13 |