Innovative legume foods

Pinela, José; Petropoulos, Spyridon Α.; Ferreira, Isabel C.F.R.

Publication

Innovative legume foods

2019Book part

dc.contributor.author	Pinela, José
dc.contributor.author	Petropoulos, Spyridon Α.
dc.contributor.author	Ferreira, Isabel C.F.R.
dc.date.accessioned	2022-07-18T08:59:11Z
dc.date.available	2022-07-18T08:59:11Z
dc.date.issued	2019
dc.description.abstract	Legumes are important sources of proteins, dietary fibre, minerals and vitamins and excellent candidates to be used in the development of novel food products, not only because of their nutritional profile but also because of the functional properties of some of these ingredients. In the last few years, several legume-based food products have been developed and introduced in the market, including bakery products, extruded products, ready-to-eat snacks and functional foods and beverages, in order to cover consumer needs for products that are beneficial to health. This chapter provides an overview of the nutritional quality (nutrients and antinutritional factors composition) of the most important legumes that have been used in the development of novel food products, the impact of conventional and emerging processing techniques on quality parameters, and the importance of these legume-based foods in the human diet. Practices that reduce antinutrient content are also discussed. Finally, concluding remarks and future perspectives regarding the momentum of the introduction of innovative legume food products in the global market will be presented.	pt_PT
dc.description.sponsorship	The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013).	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Pinela, José; Petropoulos, Spyridon Α.; Ferreira, Isabel C.F.R. (2019). Innovative legume foods. In Legumes: Nutritional Quality, Processing and Potential Health Benefits. The Royal Society of Chemistry. cap. 11, p. 235-259 . ISBN 978-1-78801-161-7	pt_PT
dc.identifier.doi	10.1039/9781788015721-00235	pt_PT
dc.identifier.isbn	978-1-78801-161-7
dc.identifier.uri	http://hdl.handle.net/10198/25667
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	The Royal Society of Chemistry	pt_PT
dc.relation	Mountain Research Centre
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.title	Innovative legume foods	pt_PT
dc.type	book part
dspace.entity.type	Publication
oaire.awardTitle	Mountain Research Centre
oaire.awardURI	info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2013/PT
oaire.citation.endPage	260	pt_PT
oaire.citation.startPage	235	pt_PT
oaire.citation.title	Food Chemistry, Function and Analysis	pt_PT
oaire.fundingStream	6817 - DCRRNI ID
person.familyName	Pinela
person.familyName	Ferreira
person.givenName	José
person.givenName	Isabel C.F.R.
person.identifier	144781
person.identifier.ciencia-id	771C-2B43-B108
person.identifier.ciencia-id	9418-CF95-9919
person.identifier.orcid	0000-0001-7523-1637
person.identifier.orcid	0000-0003-4910-4882
person.identifier.rid	B-4466-2014
person.identifier.rid	E-8500-2013
person.identifier.scopus-author-id	54392272800
person.identifier.scopus-author-id	36868826600
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.name	Fundação para a Ciência e a Tecnologia
rcaap.rights	restrictedAccess	pt_PT
rcaap.type	bookPart	pt_PT
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