Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications
Legumes are major ingredients in the Mediterranean diet, playing an essential role in developing countries. Grain legumes, such as lentil, chickpea, pea, lupin and beans, among others, are recognized as good sources of proteins, starch, fiber, vitamins and minerals for human nutrition, being an esse...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/11/1525 |
| _version_ | 1797550046304010240 |
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| author | Alfonso Clemente Jose C. Jimenez-Lopez |
| author_facet | Alfonso Clemente Jose C. Jimenez-Lopez |
| author_sort | Alfonso Clemente |
| collection | DOAJ |
| description | Legumes are major ingredients in the Mediterranean diet, playing an essential role in developing countries. Grain legumes, such as lentil, chickpea, pea, lupin and beans, among others, are recognized as good sources of proteins, starch, fiber, vitamins and minerals for human nutrition, being an essential food crop for people worldwide. Due to their nutritional and techno-functional properties, legumes are widely used by the food industry as ingredients in a wide range of products for general and specific groups of the population, including vegetarians, diabetics or celiac patients. The Special Issue “Legumes as Food Ingredients: Characterization, Processing, and Applications” covers key aspects regarding the nutritional quality of legume flours and their derived products, as well as the health benefits of some of their bioactive components. The amounts of antinutritional components, such as certain allergens that might pose risks to sensitized consumers, are reported to be reduced by processing. Several pretreatments, including fermentation with lactic bacteria and yeasts, are used to improve the nutritional and sensory profile of the legume-derived products, increasing their acceptance by consumers. |
| first_indexed | 2024-03-10T15:22:52Z |
| format | Article |
| id | doaj.art-a2797335bd38441ab42d0ea05b9714ea |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T15:22:52Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a2797335bd38441ab42d0ea05b9714ea2023-11-20T18:18:36ZengMDPI AGFoods2304-81582020-10-01911152510.3390/foods9111525Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and ApplicationsAlfonso Clemente0Jose C. Jimenez-Lopez1Estación Experimental del Zaidín (CSIC), Consejo Superior de Investigaciones Científicas (CSIC), 18008 Granada, SpainEstación Experimental del Zaidín (CSIC), Consejo Superior de Investigaciones Científicas (CSIC), 18008 Granada, SpainLegumes are major ingredients in the Mediterranean diet, playing an essential role in developing countries. Grain legumes, such as lentil, chickpea, pea, lupin and beans, among others, are recognized as good sources of proteins, starch, fiber, vitamins and minerals for human nutrition, being an essential food crop for people worldwide. Due to their nutritional and techno-functional properties, legumes are widely used by the food industry as ingredients in a wide range of products for general and specific groups of the population, including vegetarians, diabetics or celiac patients. The Special Issue “Legumes as Food Ingredients: Characterization, Processing, and Applications” covers key aspects regarding the nutritional quality of legume flours and their derived products, as well as the health benefits of some of their bioactive components. The amounts of antinutritional components, such as certain allergens that might pose risks to sensitized consumers, are reported to be reduced by processing. Several pretreatments, including fermentation with lactic bacteria and yeasts, are used to improve the nutritional and sensory profile of the legume-derived products, increasing their acceptance by consumers.https://www.mdpi.com/2304-8158/9/11/1525legumespulsesnutritional propertieshealth benefitsprocessingmicrobiota |
| spellingShingle | Alfonso Clemente Jose C. Jimenez-Lopez Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications Foods legumes pulses nutritional properties health benefits processing microbiota |
| title | Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications |
| title_full | Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications |
| title_fullStr | Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications |
| title_full_unstemmed | Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications |
| title_short | Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications |
| title_sort | introduction to the special issue legumes as food ingredient characterization processing and applications |
| topic | legumes pulses nutritional properties health benefits processing microbiota |
| url | https://www.mdpi.com/2304-8158/9/11/1525 |
| work_keys_str_mv | AT alfonsoclemente introductiontothespecialissuelegumesasfoodingredientcharacterizationprocessingandapplications AT josecjimenezlopez introductiontothespecialissuelegumesasfoodingredientcharacterizationprocessingandapplications |