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Advances in Legumes for Human Nutrition
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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.
This book is included in DOAB.
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Keywords
- antioxidant activity
- beans
- benign prostatic hyperplasia (BPH)
- bioactive peptides
- biofortification
- Biology, Life Sciences
- carbohydrate
- Cardiovascular Disease
- chickpea flour
- Chronic Disease
- Cicer arietinum L.
- colonic fermentation
- Composition
- consumer acceptability
- consumption
- coronary heart disease
- cost-of-illness analysis
- cotyledon cells
- Cultural Studies
- dietary guidelines
- emulsion
- enzymatic hydrolysis
- extruded snacks
- faba proteins
- Fat
- fermented beans
- fiber
- Food & society
- food ingredient
- foxtail millet flour
- Health Benefits
- health care cost
- health effects
- Health Outcomes
- hibiscus sabdariffa L.
- in vitro bioaccessibility
- in vitro digestion
- in vitro starch digestion
- in vivo digestibility
- isoflavones
- Lectins
- legume proteins
- legume structure
- Legumes
- low glycaemic index
- lower urinary tract symptoms (LUTSs)
- lupin
- lupin kernel fibre
- Mathematics & science
- Minerals
- navy beans
- NHANES
- Nutraceuticals
- nutrition economics
- nutritional enhancement
- nutritional values
- Obesity
- organic acids
- phenolic compounds
- phytic acid
- predicted glycemic index
- pregelatinization
- processing
- prostate smooth muscle contraction
- Protein
- protein matrix
- pulses
- Reference, information & interdisciplinary subjects
- Research & information: general
- sensory analysis
- sensory evaluation
- Setaria italica L.
- Society & culture: general
- Society & Social Sciences
- soy
- soy food
- Spices
- structural properties
- sustainability
- techno-functionality
- temporal dominance sensation
- type 2 diabetes
- UHT processing
- voiding symptoms
- waist
- α-amylase inhibitor
Links
DOI: 10.3390/books978-3-0365-9621-1Editions