Results 21 to 30 of about 180 (84)
It's bean too long: Interventions to reintroduce legumes to the UK palate and plate
Annals of Applied Biology, Volume 189, Issue 1, July 2026.Increased legume consumption can offer considerable health and sustainability benefits. Legume intake in the UK is low, and a number of barriers to intake have been identified. Adopting the Nuffield Council on Bioethics Intervention Ladder, we identify and review an array of interventions—with increasing levels of intervening—that could support ...
Neil Bernard Boyle +7 more
wiley +1 more source
Legume Use in Australia: Insights Into Behaviours, Attitudes, and Consumption Patterns
Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.ABSTRACT Introduction The benefits of regular legume consumption on health are well recognised. However, previous data has shown that intake amongst Australian adults is suboptimal and it is unknown whether intake has increased with the introduction of new legume products.
Nina A. Wilson +3 more
wiley +1 more source
Risks for human health related to the presence of plant lectins in food
EFSA Journal, Volume 24, Issue 1, January 2026.Abstract The European Commission asked the European Food Safety Authority (EFSA) to assess the risk related to the presence of plant lectins in food. Based on the available evidence, the CONTAM Panel considered only phytohaemagglutinin (PHA), a legume lectin from beans (Phaseolus sp.), for the risk characterisation.
EFSA Panel on Contaminants in the Food Chain (CONTAM) +30 more
wiley +1 more source
Potential of Underutilized Legumes Toward Nutritional Security and Diversity
Legume Science, Volume 7, Issue 4, December 2025.ABSTRACT Underutilized legumes, known as “forgotten gems,” serve as a potential role in resolving global hunger issues, nutritional imbalance, and sustainability challenges. These include horse gram, winged bean, Bambara groundnut, rice bean, adzuki beans, and hyacinth bean.
Kiranbeer Kaur +3 more
wiley +1 more source
Legume Science, Volume 7, Issue 3, September 2025.ABSTRACT This study investigated five commonly consumed flours—butter beans (BT) (Phaseolus lunatus), black beans (BB) (Phaseolus vulgaris), mung beans (MB) (Vigna radiata), haricot beans (HB) (P. vulgaris), and red kidney beans (RB) (P. vulgaris) for their physical properties, chemical composition, antioxidant activity, functional, pasting, and ...
Janet Adeyinka Adebo
wiley +1 more source
Sustainable Food Proteins, Volume 3, Issue 3, September 2025.Advanced tools for enhancing pulse cultivation and protein processing. ABSTRACT Digital transformation is driving more precise, efficient, and sustainable practices in both farming and postharvest crop processing. As consumer preferences shift toward healthier alternative protein sources, pulses are gaining attention with their market currently valued ...
Rania Marie Buenavista +2 more
wiley +1 more source
PLANTS, PEOPLE, PLANET, Volume 7, Issue 3, Page 704-718, May 2025.White fonio (Digitaria exilis [Kippist] Stapf) is an understudied millet crop, indigenous to West Africa and cultivated in the region largely through traditional practices. This species is climate‐resilient, fast‐growing, nutritionally rich, and provides livelihoods and food security to rural communities.
George Burton +9 more
wiley +1 more source
International Journal of Agronomy, Volume 2025, Issue 1, 2025.The global prevalence of junk and nonorganic foods has made it increasingly difficult to find sustainable organic food options, despite their potential health benefits. This issue is exacerbated by factors such as production scarcity, climate change, and the widespread availability and affordability of junk food.
Tesfamichael Semere Mallu +17 more
wiley +1 more source
Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.Plant‐based food products are appreciated globally due to rising health awareness, ethical concerns related to animal welfare, and sustainability impacts, alongside the growth of vegetarian lifestyles. Despite their benefits, these products present unique food safety challenges and are not exempt from microbiological hazards.
A. D. R. N. Raja +5 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 4, July 2024.Abstract The modern food industry is undergoing a rapid change with the trend of production of plant‐based food products that are more sustainable and have less impact on nature. Plant‐based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a ...
Erenay Erem, Meral Kilic‐Akyilmaz
wiley +1 more source