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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.

Humanities --- Social interaction --- Lens --- protein --- amino acid --- legume --- functionality --- bioactive peptides --- gluten-free --- legumes --- faba beans --- fermentation --- textural properties --- nutritional properties --- wattle seed species --- nutritional profile --- sensory profile --- gel electrophoresis --- vicilin --- 7S-globulins --- food allergens --- Lup an 1 --- sweet lupin species --- food labelling --- processed food --- defatted soybean flour --- jet mill --- super-fine powder --- tofu --- quantitative descriptive analysis --- texture profile analysis --- volatiles --- fatty acids --- characterisation --- fingerprinting --- multivariate data analysis --- lupin --- plant protein --- aroma profile --- techno-functional properties --- lactobacteria --- foam --- SDS-PAGE --- solubility --- emulsifying capacity --- pea protein --- lactic acid bacteria --- yeast --- beany --- green --- soybean --- allergens --- allergenicity --- genetically modified --- Gly m 7 --- galactooligosaccharides --- GOS --- gut microbiota --- pea --- prebiotic --- raffinose oligosaccharides --- short-chain fatty acids (SCFA) --- pulses --- health benefits --- processing --- microbiota --- sensory properties --- Lens --- protein --- amino acid --- legume --- functionality --- bioactive peptides --- gluten-free --- legumes --- faba beans --- fermentation --- textural properties --- nutritional properties --- wattle seed species --- nutritional profile --- sensory profile --- gel electrophoresis --- vicilin --- 7S-globulins --- food allergens --- Lup an 1 --- sweet lupin species --- food labelling --- processed food --- defatted soybean flour --- jet mill --- super-fine powder --- tofu --- quantitative descriptive analysis --- texture profile analysis --- volatiles --- fatty acids --- characterisation --- fingerprinting --- multivariate data analysis --- lupin --- plant protein --- aroma profile --- techno-functional properties --- lactobacteria --- foam --- SDS-PAGE --- solubility --- emulsifying capacity --- pea protein --- lactic acid bacteria --- yeast --- beany --- green --- soybean --- allergens --- allergenicity --- genetically modified --- Gly m 7 --- galactooligosaccharides --- GOS --- gut microbiota --- pea --- prebiotic --- raffinose oligosaccharides --- short-chain fatty acids (SCFA) --- pulses --- health benefits --- processing --- microbiota --- sensory properties

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There is global interest in using insects as food and feed. However, before insects can be recommended as a type of nourishment to augment more traditional and widely accepted sources of food and feed, it is essential that in-depth research involving a variety of subjects is carried out. We can learn from societies in which insects are still a component of the local diet which species are preferred and how they are prepared for human consumption. We need information on the chemical composition of edible insects and have to make sure we know what kinds of micro-organisms and pathogens they contain. Legal questions in relation to the sale and breeding of certain species need to be addressed, and medicinal aspects of edible insects and their products should be examined. How best to market selected species and make them palatable to a clientele that more than often rejects the idea of insects in the diet are further important aspects in need of study. This book deals with these questions in 19 articles written by experts from at least 20 different countries that represent a range of disciplines. As such, it is a useful tome for a wide range of food researchers.

entomophagy --- novel food --- neophobia --- disgust --- edible insects --- mealworm --- Tenebrio molitor --- insects --- sensory --- model system --- insect --- food --- avoid --- attitude --- psychology --- willingness to eat --- Alcalase --- insect powders --- Acheta domesticus --- Enterococcus --- antioxidant activity --- biodiversity --- bioresource --- culture --- edible insect --- defatted powder --- mealworm oil --- characteristics --- feed supplementation --- growth performance --- nutrient composition --- emotions --- sociolinguistics --- food choice --- mirror neurons --- steamed and freeze-dried mature silkworm larval powder --- alcoholic fatty liver --- ethanol --- lipogenesis --- fatty acid oxidation --- Sprague-Dawley rats --- protein hydrolysate --- enzymatic hydrolysis --- degree of hydrolysis --- techno-functional properties --- novel proteins --- consumer analysis --- DRSA --- Amino acids --- fatty acids --- minerals --- antioxidant --- antimicrobial --- supplement --- sustainable food --- food safety --- blood coagulation --- platelet aggregation --- haemolysis --- Teleogryllus emma --- food law --- Africa --- food hygiene --- food policy --- processing --- traditional knowledge --- food/feed safety --- nutrition --- yellow mealworm --- processed --- shelf life --- Antheraea assamensis --- Apis cerana indica --- honey --- Nagaland --- preparation --- Samia cynthia ricini --- Vespa mandarinia --- Vespula orbata --- silkworm --- thermal processing --- antioxidant activities --- silkworm powder --- alternative food resource --- wasp larva --- Vespa velutina nigrithorax --- insect edibility --- food shortage --- acceptance --- bio-active compounds --- nutrients

Choose an application

• Reference Manager
• EndNote
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There is global interest in using insects as food and feed. However, before insects can be recommended as a type of nourishment to augment more traditional and widely accepted sources of food and feed, it is essential that in-depth research involving a variety of subjects is carried out. We can learn from societies in which insects are still a component of the local diet which species are preferred and how they are prepared for human consumption. We need information on the chemical composition of edible insects and have to make sure we know what kinds of micro-organisms and pathogens they contain. Legal questions in relation to the sale and breeding of certain species need to be addressed, and medicinal aspects of edible insects and their products should be examined. How best to market selected species and make them palatable to a clientele that more than often rejects the idea of insects in the diet are further important aspects in need of study. This book deals with these questions in 19 articles written by experts from at least 20 different countries that represent a range of disciplines. As such, it is a useful tome for a wide range of food researchers.

Technology: general issues --- entomophagy --- novel food --- neophobia --- disgust --- edible insects --- mealworm --- Tenebrio molitor --- insects --- sensory --- model system --- insect --- food --- avoid --- attitude --- psychology --- willingness to eat --- Alcalase --- insect powders --- Acheta domesticus --- Enterococcus --- antioxidant activity --- biodiversity --- bioresource --- culture --- edible insect --- defatted powder --- mealworm oil --- characteristics --- feed supplementation --- growth performance --- nutrient composition --- emotions --- sociolinguistics --- food choice --- mirror neurons --- steamed and freeze-dried mature silkworm larval powder --- alcoholic fatty liver --- ethanol --- lipogenesis --- fatty acid oxidation --- Sprague-Dawley rats --- protein hydrolysate --- enzymatic hydrolysis --- degree of hydrolysis --- techno-functional properties --- novel proteins --- consumer analysis --- DRSA --- Amino acids --- fatty acids --- minerals --- antioxidant --- antimicrobial --- supplement --- sustainable food --- food safety --- blood coagulation --- platelet aggregation --- haemolysis --- Teleogryllus emma --- food law --- Africa --- food hygiene --- food policy --- processing --- traditional knowledge --- food/feed safety --- nutrition --- yellow mealworm --- processed --- shelf life --- Antheraea assamensis --- Apis cerana indica --- honey --- Nagaland --- preparation --- Samia cynthia ricini --- Vespa mandarinia --- Vespula orbata --- silkworm --- thermal processing --- antioxidant activities --- silkworm powder --- alternative food resource --- wasp larva --- Vespa velutina nigrithorax --- insect edibility --- food shortage --- acceptance --- bio-active compounds --- nutrients --- entomophagy --- novel food --- neophobia --- disgust --- edible insects --- mealworm --- Tenebrio molitor --- insects --- sensory --- model system --- insect --- food --- avoid --- attitude --- psychology --- willingness to eat --- Alcalase --- insect powders --- Acheta domesticus --- Enterococcus --- antioxidant activity --- biodiversity --- bioresource --- culture --- edible insect --- defatted powder --- mealworm oil --- characteristics --- feed supplementation --- growth performance --- nutrient composition --- emotions --- sociolinguistics --- food choice --- mirror neurons --- steamed and freeze-dried mature silkworm larval powder --- alcoholic fatty liver --- ethanol --- lipogenesis --- fatty acid oxidation --- Sprague-Dawley rats --- protein hydrolysate --- enzymatic hydrolysis --- degree of hydrolysis --- techno-functional properties --- novel proteins --- consumer analysis --- DRSA --- Amino acids --- fatty acids --- minerals --- antioxidant --- antimicrobial --- supplement --- sustainable food --- food safety --- blood coagulation --- platelet aggregation --- haemolysis --- Teleogryllus emma --- food law --- Africa --- food hygiene --- food policy --- processing --- traditional knowledge --- food/feed safety --- nutrition --- yellow mealworm --- processed --- shelf life --- Antheraea assamensis --- Apis cerana indica --- honey --- Nagaland --- preparation --- Samia cynthia ricini --- Vespa mandarinia --- Vespula orbata --- silkworm --- thermal processing --- antioxidant activities --- silkworm powder --- alternative food resource --- wasp larva --- Vespa velutina nigrithorax --- insect edibility --- food shortage --- acceptance --- bio-active compounds --- nutrients