Are legume-based recipes an appropriate source of nutrients for healthy ageing? A prospective cohort study
Sign Up to like & getrecommendations! Published in 2020 at "British Journal of Nutrition"
DOI: 10.1017/s0007114520001907
Abstract: Abstract Although legumes are rich in protein and fibre, and low in saturated fat and Na, traditional legume-based recipes include substantial amounts of processed meat, salt and potatoes, which could counteract the potential benefits of… read more here.
Keywords: legume; legume based; consumption; based recipes ... See more keywords
Integrated policy analysis to identify transformation paths to more sustainable legume-based food and feed value-chains in Europe
Sign Up to like & getrecommendations! Published in 2021 at "Agroecology and Sustainable Food Systems"
DOI: 10.1080/21683565.2021.1884165
Abstract: ABSTRACT The food- and feed-value systems in the European Union are not protein self-sufficient. Despite their potential to improve the well-being of arable cropping systems, sufficient production of high-protein legume grains in Europe has not… read more here.
Keywords: legume based; legume; food feed; feed value ... See more keywords
Towards intercrop ideotypes: non-random trait assembly can promote overyielding and stability of species proportion in simulated legume-based mixtures.
Sign Up to like & getrecommendations! Published in 2020 at "Annals of botany"
DOI: 10.1093/aob/mcaa014
Abstract: BACKGROUNDS and Aims One major challenge when supporting the development of intercropping systems remains the design of efficient species mixtures. The ecological processes that sustain overyielding of legume-based mixtures compared to pure crops are well… read more here.
Keywords: trait; legume based; plant; based mixtures ... See more keywords
A Study on Legume-Based Noodles as Staple Food for Office Workers
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DOI: 10.3389/fnut.2022.807350
Abstract: This study aims to verify the effects of “legume-based noodles” as a staple food for lunch, specifically: blood glucose, cognitive function tests, Kansei value, work questionnaires, typing, and body weight. The experiment is divided into… read more here.
Keywords: group; noodles staple; based noodles; staple food ... See more keywords
Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts
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DOI: 10.3390/foods11213346
Abstract: In this study, the effect of selected Lactobacillus acidophilus ATCC 4356, Limosilactobacillus fermentum DSM 20052, and Lacticaseibacillus paracasei subsp. paracasei DSM 20312 strains on the sensory characteristics, and protein and amino acid content of fermented… read more here.
Keywords: legume based; water; acid bacteria; lactic acid ... See more keywords