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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

TOBAR BACHLER, Sebastian. Innovation in legumes. Rev. chil. nutr. [online]. 2018, vol.45, suppl.1, pp.50-53. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182018000200050.

Since pre-Hispanic times, legumes have been part of the diet of American people. While they remain part of the diet, a significant drop in consumption has been detected in recent years. At present, there is a consensus on the numerous benefits that legumes provide and there are efforts from various areas to disseminate information on their importance and encourage consumption. Recently, varied culinary strategies are being implemented to contribute to recover historical levels of consumption. In this document, we present a general look at the different lines of work that are currently being developed around legumes. Considering the historical importance of legumes and the sustained decline in consumption, the world of gastronomy, food engineering, and technological innovation, seek to contribute in the diversification of the way in which legumes can be used and consumed.

Keywords : Gastronomy; technological innovation; culinary.

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