Dry Beans and Pulses (eBook, PDF)

Production, Processing and Nutrition
Redaktion: Siddiq, Muhammad; Uebersax, Mark A.

• Format: PDF

Produktbeschreibung

The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations. This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections: * Overview, production and postharvest technologies of beans and pulses * Composition, value-added processing and quality * Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.

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Produktdetails

• Verlag: For Dummies
• Seitenzahl: 408
• Erscheinungstermin: 24. August 2012
• Englisch
• ISBN-13: 9781118447871
• Artikelnr.: 37364947

Autorenporträt

Muhammad Siddiq, Associate Professor and Mark A. Uebersax, Professor Emeritus, both of the Department of Food Science & Human Nutrition, at Michigan State University, East Lansing, Michigan, USA

Inhaltsangabe

Dry Beans and Pulses Production and Consumption - An Overview Muhammad
Siddiq & Mark A. Uebersax Dry Bean Breeding and Production Technologies
James D. Kelly & Karen A. Cichy Market Classes, Physical and Physiological
Characteristics of Dry Beans Mark A. Uebersax & Muhammad Siddiq Postharvest
Storage Quality, Packaging and Distribution of Dry Beans Mark A. Uebersax &
Muhammad Siddiq Composition of Processed Dry Beans and Pulses Elham
Azarpazhooh & Joyce Boye Hydration, Blanching and Thermal Processing of Dry
Bean Norman J Matella, Dharmendra Mishra & Kirk D. Dolan Canned Whole Dry
Beans and Bean Products Brittany L. White & Luke R. Howard Extrusion
Processing of Dry Beans and Pulses Jose De J. Berrios, José Luis Ramírez
Ascheri & Jack N. Losso Processing of Dry Bean Flours and Fractions Xin Rui
& Joyce Boye Cowpea Processing and Products Robert D. Phillips Utilization
of Dry Beans and Pulses in Africa Jose Jackson, Joyce Kinabo, Peter Mamiro,
Delphina Mamiro & Victoria Jideani Common Pulses: Chickpea, Lentil,
Mungbean, Black Gram, Pigeonpea, and Indian Vetch Muhammad Nasir & Jiwan S.
Sidhu Culinary Perspective of Dry Beans and Pulses Carl P. Borchgrevink
Nutrition and Human Health Benefits of Dry Beans and Pulses Elizabeth A.
Rondini, Kathleen G. Barrett & Maurice R. Bennink Chemistry and
Implications of Antinutritional Factors in Dry Beans and Pulses Shridhar K.
Sathe