Legumes for Global Food Security

Miércoles, 12 Julio, 2017

Se publica un libro sobre leguminosas editado por investigadores de la EEZ. Los datos del libro son:

Título: Legumes for Global Food Security

Editorial: Nova Science Publishers

Editores: Alfonso Clemente y Jose Carlos Jiménez-López

ISBN: 978-1-53612-265-7

Enlace para su compra: https://www.novapublishers.com/catalog/product_info.php?products_id=62686

La publicación científica incluye 10 capítulos realizados por más de 45 investigadoras e investigadores de España, Reino Unido, Argentina y Méjico con estudios relevantes sobre las leguminosas y sus aportaciones a una nutrición saludable, una producción agroalimentaria sostenible o a la mitigación del cambio climático. El libro está coordinado por los investigadores del CSIC, Alfonso Clemente y Jose Carlos Jiménez López. El contenido de la obra está dividido en capítulos: 1. Grain legumes in Spain.- 2. Legumes and climate change.- 3. Diversity and conservation of wild and primitive common bean germplasm and their associated rhizobia in the Andean region.- 4. Trichoderma Species as biocontrol agents in legumes- 5. Participatory action research methodologies to advance legume productivity.- 6. A seed trait studied by Gregor Mendel in Pisum sativum L. (pea): potential prevention of type-2 diabetes.- 7. The nutritional and nutraceutical values of some “ready to eat” expanded legume products.- 8. Forage legumes with improved nutritional value: condensed tannins to avoid pasture bloat.- 9. Legume allergenicity: the effect of food processing.- 10. The function of conglutinn proteins from the sweet lupin group in food allergies.

Summary

Legumes are grown worldwide and comprise the third largest family of flowering plants. Legume species belong to the Fabaceae family and are characterized by their fruit frequently named pod. Several of these species have been domesticated such as soybean, common bean, faba bean, pea, lentil, chickpea, lupin, peanut and cowpea. They are a main source of nitrogen-rich edible seeds and constitute a major source of food for a significant part of the world's population, in addition to provide fodder, oil, fiber and many other products. Globally, grain legumes are one of the most relevant sources of plant proteins, providing also carbohydrates, minerals, vitamins and other components with nutraceutical value and health benefits properties. They also are a valuable crop possessing the ability to fix atmospheric nitrogen by Rhizobium biosynthesis and thus contributing to the natural nitrogen cycle, and improving agriculture soil by. The legumes have a vital role to play in both the developed and developing worlds by providing an alternative nitrogen source to nitrogenous fertilizers, which often have had adverse environmental effects. This book is conceived to provide key research knowledge on the impacts of the N in the environment as consequence of excessive soil fertilization, and overall its influence in the climate change, biocontrol agents to fight phytopathogenic fungi, legume crops productivity, health promoting aspects of seed components, and their nutritional and nutraceutical values, and legume allergy features. This book presents a series of peer reviewed chapters that the guest editors believe will aid in increasing the quality of the research focus across the growing field of legume research. Overall, the objective of this project is to serve as a reference book and as an excellent resource for students, researchers, and scientists interested and working in different aspects of grain legumes, and particularly for the scientific community to encourage it to continue publishing their research findings on legumes and to provide basis for new research, and the area of sustainable crop production.



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