Seed Proteins: Biochemistry, Functional Properties and Health Benefits

Derek G. Wilson (Editor)

Series: Plant Science Research and Practices
BISAC: SCI011000

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Seeds are a pathway for species survival. They are a fundamental unit for plants spreading, performing a vital biological role. They have been consumed as food for thousands of years, and contain the genetic potential of agricultural species; therefore, they are continually improved and selected along time. This book reviews the biochemistry, functional properties and health benefits of seed proteins. (Imprint: Novinka)

Preface

Chapter 1. Chemical and Functional Properties of Cereal and Legume Proteins
Maritza Cruz-Castellanos, Julio César García-Zebadúa, Gloria Davila-Ortiz, and Cristian Jiménez-Martínez (Doctorado en Ciencias en Alimentos, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, Mexico)

Chapter 2. Biological Value and Technological Properties of Oil Seed Proteins
Tamara T. Nosenko (Department of Fat Technology, National University of Food Technologies, Kyiv, Ukraine)

Chapter 3. Protease Inhibitors in Phaseolus spp. Seeds
Angela R. Piergiovanni, Incoronata Galasso and Lucia Lioi (Istituto di Bioscienze e Biorisorse (IBBR-CNR), Bari, Italy, and others)

Chapter 4. The Evaluation of the Antinutritional Factors, Antioxidant Compounds and Their Activity in a New Variety of Amaranth Seeds
Viviana R. Lucero López, María A. Uñates, Aldo Daguerre, Edmundo G. Peiretti, Graciela J. Albarracín, and Nora L. Escudero (School of Health, National University of Villa Mercedes, Villa Mercedes, San Luis, Argentina, and others)

Index

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