Table of Contents
Table of Contents
Preface
Chapter 1. Grain Legumes in Spain: The Current Situation and Perspectives
LucĂa De la Rosa, Maria Teresa Marcos, Teresa Millán, Josefa Rubio, Ana Maria Torres, Raquel OlĂas, Alfonso Clemente (National Center for Plant Genetic Resources, INIA, Spain, and others)
Chapter 2. Legumes and Climate Change
Gemma Molero and Iker Aranjuelo (CIMMYT (International Maize and Wheat Improvement Center), Mexico D.F., Mexico, and others)
Chapter 3. Diversity and Conservation of Wild and Primitive Common Bean Germplasm and Their Associated Rizobia in the Andean Region
Antonio M. De Ron, Mariana J. Ferreyra, M. Carmen Menéndez-Sevillano, Luis Ibarra, Gustavo González Anta, Diego Perrig, A. Paula Rodiño and Eulogio J. Bedmar (Biology of Agrosystems, Biological Mission of Galicia (MBG), Spanish National Research Council (CSIC), UA Agroforestry Systems. Pontevedra, Spain, and others)
Chapter 4. Trichoderma Species as Biocontrol Agents in Legumes
Sara Mayo, Santiago Gutiérrez, Rosa E. Cardoza, Rosa Hermosa, Enrique Monte and Pedro A. Casquero (Research Group of Engineering and Sustainable Agriculture, University of León, León, Spain, and others)
Chapter 5. Participatory Action Research Methodologies to Advance Legume Productivity
Simon Mark Payne, Phillipa Nicholas Davies and Robert Home (Institute of Biological, Environmental, and Rural Sciences, Aberystwyth University, Wales, and others)
Chapter 6. A Seed Trait Studied by Gregor Mendel in Pisum sativum L. (Pea): Potential Prevention of Type 2 Diabetes
Katerina Petropoulou, Louise Salt, Fred Warren, Claire Domoney, Peter Wilde and Gary Frost (Nutrition and Dietetic Research Group, Section of Investigative Medicine, Faculty of Medicine, Hammersmith Campus, Imperial College London, UK, and others)
Chapter 7. The Nutritional and Nutraceutical Values of Some “Ready-To-Eat” Expanded Legume Products
Mercedes M. Pedrosa and Carmen Cuadrado (Department of Food Technology, SGIT-INIA, Madrid, Spain
Chapter 8. Forage Legumes with Improved Nutritional Value: Condensed Tannins to Avoid Pasture Bloat
Luis A. Cañas, Sandra Fresquet, EdelĂn Roque, M. Cruz Rochina and JosĂ© PĂo Beltrán (Department of Biology and Biotechnology of Reproductive Development, Institute of Molecular and Cellular Biology of Plants (CSIC-UPV), Valencia, Spain)
Chapter 9. Legume Allergenicity: The Effect of Food Processing
Carmen Cuadrado and Mercedes M. Pedrosa (Department of Food Technology, SGIT-INIA, Madrid, Spain)
Chapter 10. The Function of Conglutin Proteins from the “Sweet Lupin” Group in Food Allergies
Elena Lima-Cabello, Jose M. Berral-Hens, Jose F. Florido, Juan D. Alché and Jose C. Jimenez-Lopez (Department of Biochemistry, Cell & Molecular Biology of Plants; Estacion Experimental del Zaidin; Spanish National Research Council (CSIC); Granada, Spain, and others)
Index