Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment

被引：34
|
作者：
Carbas, Bruna [1 ,2 ]
Machado, Nelson [1 ,3 ]
Pathania, Shivani [4 ]
Brites, Carla [2 ,5 ]
Rosa, Eduardo A. S. [1 ]
Barros, Ana I. R. N. A. Barros [1 ]
机构：
[1] Univ Tras Os Montes & Alto Douro UTAD CITAB, Ctr Res & Technol Agroenvironm & Biol Sci, Vila Real, Portugal
[2] Natl Inst Agr & Vet Res INIAV, IP, Av Republ, P-2780157 Oeiras, Portugal
[3] Assoc Dev Viticultura Duriense ADVID, CoLAB Vines&Wines Natl Collaborat Lab Portuguese, Regia Douro Pk, Vila Real, Portugal
[4] TEAGASC, Food Ind Dev Dept, Ashtown, Ireland
[5] ITQB NOVA, GREEN IT, Av Republ, Oeiras, Portugal
来源：
FOOD REVIEWS INTERNATIONAL | 2023年 / 39卷 / 01期
关键词：
Nutritional; antinutritional; phenolic compounds; health benefits; food products; innovative tools;
D O I：
10.1080/87559129.2021.1901292
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Legumes are an important and sustainable source of protein, dietary fiber and phytochemicals. Due to their composition, legumes have been used in enriched foodstuffs and recognized as a vital food resource for human diet, reducing the risk of cardiovascular disease and cancer. In the last years, in order to replace conventional analysis, more eco-friendly and faster methodologies have been applied to evaluate legumes' quality. The aim of this review is to encourage the consumption and production of legumes by promoting their dissemination, understanding their nutritional and functional value, and promoting the use of innovative methodologies to assess the composition of legumes.
引用
收藏
页码：160 / 188
页数：29
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