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Legumes As Food Ingredient

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Legumes As Food Ingredient

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Author : Alfonso Clemente
language : en
Publisher: MDPI
Release Date : 2021-05-07

Legumes As Food Ingredient written by Alfonso Clemente and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-07 with Science categories.

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.

Legumes As Food Ingredient

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Author : Alfonso Clemente
language : en
Publisher:
Release Date : 2021

Legumes As Food Ingredient written by Alfonso Clemente and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with categories.

Upcycling Legume Water From Wastewater To Food Ingredients

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Author : Luca Serventi
language : en
Publisher: Springer Nature
Release Date : 2020-04-16

Upcycling Legume Water From Wastewater To Food Ingredients written by Luca Serventi and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-16 with Technology & Engineering categories.

Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of the top contributors to this environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other legume-based products, such as soymilk, tofu, hummus and flours. Wastewater must be treated prior to disposal into the environment, thus raising production costs for the food industry. In addition, wastewater contains nutrients that are lost from the food chain after disposal. As water and soluble nutrients are becoming a limited resource, it is critical to optimize food manufacturing at all levels. Recycling Legume Wastewater Into Food Ingredients presents a sustainable solution to this increasing demand for food and water. The text analyses the composition of legume wastewater and its physicochemical properties, including its potential applications in emulsifiers, foaming agents, gelling agents and antistaling ingredients. Early chapters discuss the processing of legumes and the wastewater generation involved. Further sections focus on wastewater generated by soaking and cooking, including the composition, functional properties, and food applications involved in each. Sprouting water, bioactives and applications in edible packaging are also discussed. In presenting a sustainable solution for legume wastewater use, this text is an important key to sustainability in food processing and the reduction of waste.

Composition Of Foods Raw Processed Prepared

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Author : Bernice Kunerth Watt
language : en
Publisher:
Release Date : 1964

Composition Of Foods Raw Processed Prepared written by Bernice Kunerth Watt and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1964 with Food categories.

Composition Of Foods

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Author :
language : en
Publisher:
Release Date : 1986

Composition Of Foods written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Legumes categories.

Dry Beans And Pulses

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Author : Muhammad Siddiq
language : en
Publisher: John Wiley & Sons
Release Date : 2022-01-31

Dry Beans And Pulses written by Muhammad Siddiq and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-31 with Technology & Engineering categories.

Dry Beans and Pulses The second edition of the most complete and authoritative reference on dry beans production, processing, and nutrition available Since the first edition of Dry Beans and Pulses: Production, Processing, and Nutrition was published in 2012, the popularity of pulse crops as sustainable, nutritionally-rich food ingredients for alternate meat and other food products has increased significantly beyond traditional utilization. Retaining its distinctive value-chain approach to the subject, the new edition is fully revised to provide up-to-date coverage of breeding, composition, quality, nutritional profiles, postharvest and processing technologies, food safety and security, significance to human health, and more. A team of more than fifty contributors review recent research, consumer trends, new products, and food security issues in dry beans processing and value-added practices. New chapters address Hard-to-cook phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans and chickpeas and lentils. Covering both traditional and non-traditional bean classes, this comprehensive volume: Features new topics, expanded discussion, updated references, and additional figures and tables throughout Provides in-depth information on key aspects of production technologies, value-added processing, and Culinology® Examines global production and consumption, packaging and distribution, and nutrient bioavailability of bioactive compounds Highlights worldwide efforts to improve the quality and utilization of dry beans and pulses Discusses emerging trends and new applications of antioxidant properties of dry beans as functional foods Features chapters written by experts in disciplines such as crop science, horticulture, food science and technology, food biochemistry and engineering, and nutritional and environmental sciences Dry Beans and Pulses: Production, Processing, and Nutrition, Second Edition remains required reading for food scientists, nutritionists, agronomists, researchers, food processing specialists, and food security experts, food engineers and chemists involved in dry beans processing and value-added technologies.

Legume Based Fermented Foods

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Author : N.R. Reddy
language : en
Publisher: CRC Press
Release Date : 2018-02-06

Legume Based Fermented Foods written by N.R. Reddy and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-06 with Science categories.

This book provides a comprehensive review of published data on the production of various legume-based fermented foods and critically examines their nutritional quality. The book consists of 14 chapters where the preparation, composition, nutritional quality, and food safety of individual legume-based fermented foods are discussed in detail. This treatise on legume-based fermented foods will be helpful to food scientists and nutritionists in improving the nutritional quality, organoleptic quality, and safety of these foods. It will also serve as an important reference book for scientists and technologists involved in fermented foods research.

Composition Of Foods

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Author :
language : en
Publisher:
Release Date : 1986

Composition Of Foods written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Legumes categories.

Soybeans As Functional Foods And Ingredients

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Author : Keshun Liu
language : en
Publisher: AOCS Publishing
Release Date : 2004-08-30

Soybeans As Functional Foods And Ingredients written by Keshun Liu and has been published by AOCS Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-08-30 with Technology & Engineering categories.

Providing authoritative information, Soybeans as Functional Foods and Ingredients covers soybean chemistry, health benefits, research, and product development. Readers can find answers to key questions such as: What are the nutrients and phytochemicals in soybeans? How can soybeans be utilized as food and as food ingredients so that general populations can reap the health benefits of soy? How can processing and breeding technology help expand soybean food and utilization? The editor's ability to integrate soy food processing and soy ingredient application into the discussion of the various health benefits of soy products sets this book a part from the competition.

Breeding For Enhanced Nutrition And Bio Active Compounds In Food Legumes

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Author : Debjyoti Sen Gupta
language : en
Publisher: Springer Nature
Release Date : 2021-01-18

Breeding For Enhanced Nutrition And Bio Active Compounds In Food Legumes written by Debjyoti Sen Gupta and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-01-18 with Technology & Engineering categories.

More than 20 million childhood deaths occur every year due to the micronutrient deficiency and diet-related non-communicable diseases (cardiovascular diseases, cancers, chronic respiratory diseases and diabetes). The United Nations (UN) recently announced that the increase in chronic, non-communicable diseases has resulted in 36 million deaths around the world annually, claiming more lives than all other causes combined. These chronic diseases are not isolated to developed countries and are even more pronounced in the developing world. Such chronic illnesses have caused far more deaths than infectious diseases throughout the world (except Africa) in recent years. Therefore, enrichment of micronutrients in staple food crops is of paramount importance for the nutritional security in our world. Biofortification is the development of micronutrient- and/or vitamin-rich crops using traditional crop improvement practices as well as modern biotechnology tools. It is a more sustainable and cost effective method than food supplementation, fortification and diet diversification. This work consolidates available information on the different aspects of breeding for improved nutrition of pulses. An overview of entire pulses based on their nutritional profile is given so that audience can find the desired information easily. Food legumes are the active ingredients in many gluten-free food products and there is a continuous rise of the use of pulses flour in milling and baking processes. Our book sheds light on recent efforts and the underlying constraints of meeting the public demand. We believe this work provides the basic information for anyone interested in biofortification and stimulate further research to meet this unique challenge.

Legumes As Food Ingredient

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