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Soybeans. --- Soybeans --- Cultivation --- Cultivation --- Food industry --- Food industry --- Food technology --- Food technology --- Flours --- Flours --- milk --- milk --- Human feeding --- Human feeding --- Developing countries --- Developing countries --- extension activities --- extension activities --- Soyfoods --- Soyfoods --- Transformation artisanale --- Tofu --- Okara --- Vache mecanique --- Cota --- Cta --- Africa --- Africa --- Brazil --- Brazil --- Transformation artisanale --- Tofu --- Okara --- Vache mecanique --- Cota --- Cta

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As everyone knows, cereal and oil are still the main part of our diet and provide essential nutrients and energy every day. With the progress of food processing technology, the quality of cereal and oil food is also improved significantly. Behind this, major nutrients of grain and oil, including protein, carbohydrate, lipid, and functional components, have experienced a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers the multi-scale structural changes of characteristic components, such as component interaction and formation of key domains, which is essential for the quality enhancement of cereal and oil food. Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil food, it might be interesting to report the latest research on the application of novel technology in food processing, multi-scale structural changes of characteristic components in food processing, structure-activity mechanism of food functional components. This book aimed to provide useful reference and guidance for the processing and utilization of cereal and oil food so as to provide technical support for the healthy development of cereal a oil food processing industry worldwide.

macadamia oil --- cultivars --- minor components --- antioxidant capacity --- triacylglycerols --- tofu --- protein --- structure --- mechanism --- sesame oil --- gelation --- oleogels --- controlled volatile release --- adzuki bean --- acrylamide --- volatile --- microwave baking --- drum roasting --- peanut --- high-oleic --- peanut oil --- volatiles --- precursors --- tree peony seed oil --- heating pretreatment --- microstructure --- volatile compounds --- bioactive compounds --- oxidative stability --- natural repose angle --- point source --- velocity characteristics --- mechanical characteristics --- distribution --- peanut protein --- hydrothermal cooking --- combined modification --- low pH --- physicochemical properties --- protein structure --- ultrasonic --- maize --- germination --- physiological and biochemical indicators --- γ–aminobutyric acid --- instant flavor peanut powder --- heat treatment --- flavor --- MR --- functional properties --- peanut meal

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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.

Humanities --- Social interaction --- Lens --- protein --- amino acid --- legume --- functionality --- bioactive peptides --- gluten-free --- legumes --- faba beans --- fermentation --- textural properties --- nutritional properties --- wattle seed species --- nutritional profile --- sensory profile --- gel electrophoresis --- vicilin --- 7S-globulins --- food allergens --- Lup an 1 --- sweet lupin species --- food labelling --- processed food --- defatted soybean flour --- jet mill --- super-fine powder --- tofu --- quantitative descriptive analysis --- texture profile analysis --- volatiles --- fatty acids --- characterisation --- fingerprinting --- multivariate data analysis --- lupin --- plant protein --- aroma profile --- techno-functional properties --- lactobacteria --- foam --- SDS-PAGE --- solubility --- emulsifying capacity --- pea protein --- lactic acid bacteria --- yeast --- beany --- green --- soybean --- allergens --- allergenicity --- genetically modified --- Gly m 7 --- galactooligosaccharides --- GOS --- gut microbiota --- pea --- prebiotic --- raffinose oligosaccharides --- short-chain fatty acids (SCFA) --- pulses --- health benefits --- processing --- microbiota --- sensory properties --- Lens --- protein --- amino acid --- legume --- functionality --- bioactive peptides --- gluten-free --- legumes --- faba beans --- fermentation --- textural properties --- nutritional properties --- wattle seed species --- nutritional profile --- sensory profile --- gel electrophoresis --- vicilin --- 7S-globulins --- food allergens --- Lup an 1 --- sweet lupin species --- food labelling --- processed food --- defatted soybean flour --- jet mill --- super-fine powder --- tofu --- quantitative descriptive analysis --- texture profile analysis --- volatiles --- fatty acids --- characterisation --- fingerprinting --- multivariate data analysis --- lupin --- plant protein --- aroma profile --- techno-functional properties --- lactobacteria --- foam --- SDS-PAGE --- solubility --- emulsifying capacity --- pea protein --- lactic acid bacteria --- yeast --- beany --- green --- soybean --- allergens --- allergenicity --- genetically modified --- Gly m 7 --- galactooligosaccharides --- GOS --- gut microbiota --- pea --- prebiotic --- raffinose oligosaccharides --- short-chain fatty acids (SCFA) --- pulses --- health benefits --- processing --- microbiota --- sensory properties

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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.

Lens --- protein --- amino acid --- legume --- functionality --- bioactive peptides --- gluten-free --- legumes --- faba beans --- fermentation --- textural properties --- nutritional properties --- wattle seed species --- nutritional profile --- sensory profile --- gel electrophoresis --- vicilin --- 7S-globulins --- food allergens --- Lup an 1 --- sweet lupin species --- food labelling --- processed food --- defatted soybean flour --- jet mill --- super-fine powder --- tofu --- quantitative descriptive analysis --- texture profile analysis --- volatiles --- fatty acids --- characterisation --- fingerprinting --- multivariate data analysis --- lupin --- plant protein --- aroma profile --- techno-functional properties --- lactobacteria --- foam --- SDS-PAGE --- solubility --- emulsifying capacity --- pea protein --- lactic acid bacteria --- yeast --- beany --- green --- soybean --- allergens --- allergenicity --- genetically modified --- Gly m 7 --- galactooligosaccharides --- GOS --- gut microbiota --- pea --- prebiotic --- raffinose oligosaccharides --- short-chain fatty acids (SCFA) --- pulses --- health benefits --- processing --- microbiota --- sensory properties