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- Title
Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges.
- Authors
Abdel-Aal, El-Sayed M.
- Abstract
Legumes and cereals, such as pulses and grains, are staple foods that provide energy, protein, fiber, and micronutrients in our diet. They have complementary effects on protein quality and health benefits when combined in diets. These crops also contribute to sustainable food production and a healthy planet when grown together in a crop rotation system. Pulses and cereals can be processed into a variety of convenient and nutritious food products to meet consumer needs. The special issue explores topics such as plant proteins, starch properties, gluten-free foods, bioavailability of bioactive compounds, and the potential of special grains like purple wheat and quinoa. The issue highlights the importance of pulses and cereals in various food applications and provides valuable information on their composition and functional properties. It also suggests novel processing treatments and technologies to enhance their nutritional and functional attributes. The special issue aims to inspire further research and contribute to global food security.
- Subjects
QUINOA; BREAD; GLUTEN-free foods; TECHNOLOGICAL innovations; MILK proteins; LEGUMES; BAKED products; DIETARY proteins
- Publication
Foods, 2024, Vol 13, Issue 1, p5
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13010005