Download or read book Legumes in Human Nutrition written by Wallace Ruddell Aykroyd and published by Food & Agriculture Org.. This book was released on 1982 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: bibliog., pp. 123-152
Download or read book Legumes written by Maria Ángeles Martín-Cabrejas and published by Royal Society of Chemistry. This book was released on 2019-01-02 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidemiological studies suggest that natural antioxidants can protect us against oxidative stress that is closely associated with cancer and cardiovascular disease. Legumes are a valuable source of bioactive compounds such as phenolic compounds, peptides and non-nutritional factors. They are rich in several important micronutrients, including potassium, magnesium, folate, iron, and zinc, and are an important source of protein in vegetarian diets. They are among the only plant foods that provide significant amounts of the amino acid, lysine. Commonly consumed legumes are also rich in total and soluble fibre as well as in resistant starch. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes. The international spread of contributors will describe the key factors that influence consumer acceptance of legumes in the diet, as well as the known functional properties of legumes and legume based food products. It will serve as an excellent and up-to-date reference for food scientists, food chemists, researchers in human nutrition, dietetics and the chemistry of natural compounds.
Download or read book Functional Food written by María Chávarri Hueda and published by BoD – Books on Demand. This book was released on 2017-08-02 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.
Download or read book Legumes in human nutrition written by Wallace Ruddell Aykroyd and published by . This book was released on 1977 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bioactive Molecules in Food written by Jean-Michel Mérillon and published by Springer Nature. This book was released on 2019-01-25 with total page 2353 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
Download or read book Advances in Legumes for Human Nutrition written by Stuart Johnson and published by Mdpi AG. This book was released on 2023-12-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Dry Beans and Pulses written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2012-08-29 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations. This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections: Overview, production and postharvest technologies of beans and pulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.
Download or read book Legumes in Human Nutrition written by Wallace Ruddell Aykroyd and published by . This book was released on 1964 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Composition of Foods written by and published by . This book was released on 1982 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Legumes in human nutrition written by Wallace Ruddell Aykroyd and published by . This book was released on 1964 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Legumes for Global Food Security written by Jose C. Jimenez-Lopez and published by Frontiers Media SA. This book was released on 2020-08-12 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Legumes as Food Ingredient written by Alfonso Clemente and published by MDPI. This book was released on 2021-05-07 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Carbohydrates in Grain Legume Seeds written by C. L. Hedley and published by CABI. This book was released on 2001 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: The compounds making up the dry weight of seeds play a major role in determining the nutritional quality, and ultimately the uses of the economic value of the seed. The carbohydrate fraction can be divided into starch fibre and soluble carbohydrates. This book covers the chemistry, nutritional value, physiology, processing and breeding/biotechnology of carbohydrates in grain legume seeds. There is currently no book available which covers the strategies for improving carbohydrates in grain legumes which takes into account both nutritional and agricultural requirements. Thisbooks fills that gap.
Download or read book Legumes in Human Nutrition written by Wallace Ruddell Aykroyd and published by . This book was released on 1964 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Legumes in human nutrition written by and published by . This book was released on 1982 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Foods of Plant Origin written by D.K. Salunkhe and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: The present world population of about five billion and its projected growth cre ate enonnous pressures and demands for food and industrial raw materials. It is to crop plants, one of our precious few renewable resources, that we must look to meet most of these needs. Globally, about 88% of our caloric requirements and 90% of our protein ultimately derive from plant sources-ample evidence of their importance to humankind. Our survival will therefore continue to de pend on the world's largest and certainly most important industry: agriculture. Yet in spite of our long history of domestication and civilization, the number of crop species involved in sustaining human life is strictly limited: Essentially, some twenty-four crops protect us from starvation. To know these basic food crop plants-to study how they function and how their productivity may be improved--is the first step in solving the world food problem. The primary objectives in writing this book were to address this chal lenge and to review comprehensively the wealth of available yet scattered infor mation on food crop productivity and processing. Unlike several other texts and monographs in this field, the present work was intended to give, in a single volume, a quick, infonnative view of the various problems from field to table concerning the major food crops worldwide.
Download or read book The Role of Legumes in Human Nutrition written by Yvonne Maphosa and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Legumes are valued worldwide as a sustainable and inexpensive meat alternative and are considered the second most important food source after cereals. Legumes are nutritionally valuable, providing proteins (20-45%) with essential amino acids, complex carbohydrates (±60%) and dietary fibre (5-37%). Legumes also have no cholesterol and are generally low in fat, with ±5% energy from fat, with the exception of peanuts (±45%), chickpeas (±15%) and soybeans (±47%) and provide essential minerals and vitamins. In addition to their nutritional superiority, legumes have also been ascribed economical, cultural, physiological and medicinal roles owing to their possession of beneficial bioactive compounds. Research has shown that most of the bioactive compounds in legumes possess antioxidant properties, which play a role in the prevention of some cancers, heart diseases, osteoporosis and other degenerative diseases. Because of their composition, legumes are attractive to health conscious consumers, celiac and diabetic patients as well as consumers concerned with weight management. The incorporation of legumes in diets, especially in developing countries, could play a major role in eradicating protein-energy malnutrition especially in developing Afro-Asian countries. Legumes could be a base for the development of many functional foods to promote human health.
