Legumes Research /

Legumes Research / / Jose C. Jiménez-López, Alfonso Clemente, editors.

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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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Bibliographic Details
TeilnehmendeR:
Clemente, Alfonso,
Jiménez-López, Jose C.,
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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Table of 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).

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