Legumes Research / / Jose C. Jiménez-López, Alfonso Clemente, editors.
Legumes have nutraceutical qualities that impart beneficial effects on human health. They are an alternative protein source with great potential for use in producing novel foods with improved nutritional properties. This book presents a comprehensive overview of legume proteins, including informatio...
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Place / Publishing House: | London : : IntechOpen,, 2022. |
Year of Publication: | 2022 |
Edition: | 1st ed. |
Language: | English |
Physical Description: | 1 online resource (372 pages) |
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Legumes Research / Jose C. Jiménez-López, Alfonso Clemente, editors. 1st ed. London : IntechOpen, 2022. 1 online resource (372 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Description based on publisher supplied metadata and other sources. Legumes have nutraceutical qualities that impart beneficial effects on human health. They are an alternative protein source with great potential for use in producing novel foods with improved nutritional properties. This book presents a comprehensive overview of legume proteins, including information on their nutritional and nutraceutical profiles, the health benefits of their compounds, and their underlying bioactivities such as anti-diabetic, hepatoprotective, anti-inflammatory, antioxidant, and anti-cancer properties. 1. Legumes, Sustainable Alternative Protein Sources for Aquafeeds -- 2. Pulses: A Potential Source of Valuable Protein for Human Diet -- 3. Bioactive Peptides from Legumes and Their Bioavailability -- 4. Nutraceutical Properties of Legume Seeds: Phytochemical Compounds -- 5. Phenolic Compounds in Legumes: Composition, Processing and Gut Health -- 6. Assessment of Secondary Metabolites with Different Uses of Fenugreek -- 7. Present and Future Perspective of Soybean Cultivation -- 8. Soybean Seed Compounds as Natural Health Protectors -- 9. Soybean and Other Legume Proteins Exhibit Beneficial Physiological Effects on Metabolic Syndrome and Inflammatory-Related Disorders -- 10. Unlocking Pharmacological and Therapeutic Potential of Hyacinth Bean (Lablab purpureus L.): Role of OMICS Based Biology, Biotic and Abiotic Elicitors -- 11. Vigna unguiculata (L.) Walp: A Strategic Crop for Nutritional Security, Well Being and Environmental Protection -- 12. Health Risks Associated with the Consumption of Legumes Contaminated with Pesticides and Heavy Metals -- 13. Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes -- 14. Enzymatic Processing of Pigeon Pea Seed Increased Their Techno-Functional Properties -- 15. Function of Urease in Plants with Reference to Legumes: A Review -- 16. Legume Protein: Properties and Extraction for Food Applications -- 17. A Review on the Cooking Attributes of African Yam Bean (Sphenostylis stenocarpa). Proteins Analysis. Proteins Structure. Clemente, Alfonso, editor. Jiménez-López, Jose C., editor. 1-80356-916-6 |
language |
English |
format |
eBook |
author2 |
Clemente, Alfonso, Jiménez-López, Jose C., |
author_facet |
Clemente, Alfonso, Jiménez-López, Jose C., |
author2_variant |
a c ac j c j l jcj jcjl |
author2_role |
TeilnehmendeR TeilnehmendeR |
title |
Legumes Research / |
spellingShingle |
Legumes Research / 1. Legumes, Sustainable Alternative Protein Sources for Aquafeeds -- 2. Pulses: A Potential Source of Valuable Protein for Human Diet -- 3. Bioactive Peptides from Legumes and Their Bioavailability -- 4. Nutraceutical Properties of Legume Seeds: Phytochemical Compounds -- 5. Phenolic Compounds in Legumes: Composition, Processing and Gut Health -- 6. Assessment of Secondary Metabolites with Different Uses of Fenugreek -- 7. Present and Future Perspective of Soybean Cultivation -- 8. Soybean Seed Compounds as Natural Health Protectors -- 9. Soybean and Other Legume Proteins Exhibit Beneficial Physiological Effects on Metabolic Syndrome and Inflammatory-Related Disorders -- 10. Unlocking Pharmacological and Therapeutic Potential of Hyacinth Bean (Lablab purpureus L.): Role of OMICS Based Biology, Biotic and Abiotic Elicitors -- 11. Vigna unguiculata (L.) Walp: A Strategic Crop for Nutritional Security, Well Being and Environmental Protection -- 12. Health Risks Associated with the Consumption of Legumes Contaminated with Pesticides and Heavy Metals -- 13. Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes -- 14. Enzymatic Processing of Pigeon Pea Seed Increased Their Techno-Functional Properties -- 15. Function of Urease in Plants with Reference to Legumes: A Review -- 16. Legume Protein: Properties and Extraction for Food Applications -- 17. A Review on the Cooking Attributes of African Yam Bean (Sphenostylis stenocarpa). |
title_full |
Legumes Research / Jose C. Jiménez-López, Alfonso Clemente, editors. |
title_fullStr |
Legumes Research / Jose C. Jiménez-López, Alfonso Clemente, editors. |
title_full_unstemmed |
Legumes Research / Jose C. Jiménez-López, Alfonso Clemente, editors. |
title_auth |
Legumes Research / |
title_new |
Legumes Research / |
title_sort |
legumes research / |
publisher |
IntechOpen, |
publishDate |
2022 |
physical |
1 online resource (372 pages) |
edition |
1st ed. |
contents |
1. Legumes, Sustainable Alternative Protein Sources for Aquafeeds -- 2. Pulses: A Potential Source of Valuable Protein for Human Diet -- 3. Bioactive Peptides from Legumes and Their Bioavailability -- 4. Nutraceutical Properties of Legume Seeds: Phytochemical Compounds -- 5. Phenolic Compounds in Legumes: Composition, Processing and Gut Health -- 6. Assessment of Secondary Metabolites with Different Uses of Fenugreek -- 7. Present and Future Perspective of Soybean Cultivation -- 8. Soybean Seed Compounds as Natural Health Protectors -- 9. Soybean and Other Legume Proteins Exhibit Beneficial Physiological Effects on Metabolic Syndrome and Inflammatory-Related Disorders -- 10. Unlocking Pharmacological and Therapeutic Potential of Hyacinth Bean (Lablab purpureus L.): Role of OMICS Based Biology, Biotic and Abiotic Elicitors -- 11. Vigna unguiculata (L.) Walp: A Strategic Crop for Nutritional Security, Well Being and Environmental Protection -- 12. Health Risks Associated with the Consumption of Legumes Contaminated with Pesticides and Heavy Metals -- 13. Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes -- 14. Enzymatic Processing of Pigeon Pea Seed Increased Their Techno-Functional Properties -- 15. Function of Urease in Plants with Reference to Legumes: A Review -- 16. Legume Protein: Properties and Extraction for Food Applications -- 17. A Review on the Cooking Attributes of African Yam Bean (Sphenostylis stenocarpa). |
isbn |
1-80356-916-6 |
callnumber-first |
Q - Science |
callnumber-subject |
QP - Physiology |
callnumber-label |
QP551 |
callnumber-sort |
QP 3551 L448 42022 |
illustrated |
Not Illustrated |
dewey-hundreds |
500 - Science |
dewey-tens |
570 - Life sciences; biology |
dewey-ones |
572 - Biochemistry |
dewey-full |
572.6 |
dewey-sort |
3572.6 |
dewey-raw |
572.6 |
dewey-search |
572.6 |
work_keys_str_mv |
AT clementealfonso legumesresearch AT jimenezlopezjosec legumesresearch |
status_str |
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Legumes Research / |
author2_original_writing_str_mv |
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