TY - BOOK ID - 137594841 TI - Legumes as Food Ingredient : Characterization, Processing, and Applications AU - Clemente, Alfonso AU - Jimenez-Lopez, Jose C. PY - 2021 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Lens KW - protein KW - amino acid KW - legume KW - functionality KW - bioactive peptides KW - gluten-free KW - legumes KW - faba beans KW - fermentation KW - textural properties KW - nutritional properties KW - wattle seed species KW - nutritional profile KW - sensory profile KW - gel electrophoresis KW - vicilin KW - 7S-globulins KW - food allergens KW - Lup an 1 KW - sweet lupin species KW - food labelling KW - processed food KW - defatted soybean flour KW - jet mill KW - super-fine powder KW - tofu KW - quantitative descriptive analysis KW - texture profile analysis KW - volatiles KW - fatty acids KW - characterisation KW - fingerprinting KW - multivariate data analysis KW - lupin KW - plant protein KW - aroma profile KW - techno-functional properties KW - lactobacteria KW - foam KW - SDS-PAGE KW - solubility KW - emulsifying capacity KW - pea protein KW - lactic acid bacteria KW - yeast KW - beany KW - green KW - soybean KW - allergens KW - allergenicity KW - genetically modified KW - Gly m 7 KW - galactooligosaccharides KW - GOS KW - gut microbiota KW - pea KW - prebiotic KW - raffinose oligosaccharides KW - short-chain fatty acids (SCFA) KW - pulses KW - health benefits KW - processing KW - microbiota KW - sensory properties UR - https://www.unicat.be/uniCat?func=search&query=sysid:137594841 AB - 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 feed security. Furthermore, they are major ingredients in the Mediterranean diet, playing a vital role in developing countries. Global food security requires a major re-focusing of plant sciences, crop improvement and production agronomy towards grain legumes (pulse crops) over coming decades, with intensive research to identify cultivars with improved grain characteristics, helping to develop novel legume-derived products (foods) adapted to today consumer preference. In this context, studies dealing with legume processing impact such as soaking, boiling, microwave cooking, germination, and fermentation among others, in their nutritional and anti-nutritional (i.e., food allergy) properties are of great interest in these future food developments. This Research Topic aims to bring together a collection of studies for a better understanding of current research in legume seed compounds functional properties to provide an updated and global vision of the importance of legumes in human health. ER -