Lentils (eBook, ePUB)

Production, Processing Technologies, Products, and Nutritional Profile
Redaktion: Ahmed, Jasim; Uebersax, Mark A.; Siddiq, Muhammad

• Format: ePub

Produktbeschreibung

LENTILS Understand the future of plant protein with this comprehensive overview Lentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops. Lentils provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to sale to consumption. It focuses particularly on pre- and post-harvest processing, alerting readers to the possibilities of lentils in a newly health and environmentally conscious global food marketplace. The result is a thorough, highly accessible, and navigable introduction to a vital subject. The reader can also find: * Detailed coverage of lentils including global production/trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessment * Innovative three-part structure to facilitate reader navigation * Dedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologies The book can be used as a useful reference for academics and researchers who are working in the fields of food science, food technology, food process engineering, and applied nutrition, as well as for food industry professionals and government regulators with an interest in food production, food security, and the global food market dynamics.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 448
• Erscheinungstermin: 26. Juni 2023
• Englisch
• ISBN-13: 9781119866916
• Artikelnr.: 70176110

Autorenporträt

Jasim Ahmed is a Research Scientist at the Kuwait Institute for Scientific Research, Safat, Kuwait. Muhammad Siddiq is a Food Science Consultant in Windsor, Ontario, Canada. Mark A. Uebersax is an Emeritus Professor in the Department of Food Science and Human Nutrition, Michigan State University, Michigan, USA.

Inhaltsangabe

Part I: Overview, breeding practices, postharvest handling and storage 1. An overview of lentil production, trade, processing and nutrient profile Mark A. Uebersax, Muhammad Siddiq and Lilian Daniel Kaale 2. Recent advances in lentil genetics, genomics, and molecular breeding Jitendra Kumar, Tadesse Gela, Debjyoti Sen Gupta, Anup Chandra and Hamid Khazaei 3. Preharvest quality management, postharvest handling and consumption trends of lentils Muhammad Siddiq, Rabiha Binti Sulaiman and Mark A. Uebersax Part II: Processing, physical and functional properties, food and non-food applications 4. Value-added processing of lentils and emerging research trends Muhammad Siddiq, Charlotte Oduro-Yeboah and George Ooko Abong 5. Milling and fractionation processing of lentils Gaurav Kumar, Pramod K. Prabhakar and Santanu Basu 6. Functional properties of lentils and its ingredients in natural or processed form Semin Ozge Keskin and Gulum Sumnu 7. Rheological properties of lentil protein and starch Jasim Ahmed 8. Pasting, thermal, and structural properties of lentils Jasim Ahmed and Najmun Nahar 9. Lentil protein: a sustainable and green alternative to animal meat protein Fatema Hossain Brishti, Tareq Mzek, Nazamid Saari, E. J. Rifna, Madhuresh Dwivedi, Kulwinder Kaur and Preetinder Kaur 10. Utilization of lentils in different food products Ayca Aydogdu Emir, Eda Yildiz and Gulum Sumnu 11. Non-food applications of lentils and their processing byproducts Harshani Nadeeshani Thilini Dissanayake and Nandika Bandara 12. Innovative processing technologies for lentil flour, protein and starch Jasim Ahmed, Sanju Bala Dhull and Madhuresh Dwidedi Part III: Nutrition, antinutrients, sensory properties, and global consumption trends 13. Nutritional profile, bioactive compounds and health benefits of lentils Sanju Bala Dhull, Mark A. Uebersax, Joyce Kinabo and Muhammad Siddiq 14. Antinutritional factors in lentils: Their effect on bioavailability of nutrients and significance in human health Shalini G. Rudra, Akanksha Singh, Priya Pal and Rahul K. Thakur 15. Sensory properties of cooked lentils and lentil-based products Nazimah Hamid, Natalie Pettitt, Ye Liu and Kevin Kantono 16. Global consumption and culinary trends in lentils utilization Tahira Mohsin Ali, Natasha Abbas Butt and Abid Hasnain Part I: Overview, breeding practices, postharvest handling and storage 1. An overview of lentil production, trade, processing and nutrient profile Mark A. Uebersax, Muhammad Siddiq and Lilian Daniel Kaale 2. Recent advances in lentil genetics, genomics, and molecular breeding Jitendra Kumar, Tadesse Gela, Debjyoti Sen Gupta, Anup Chandra and Hamid Khazaei 3. Preharvest quality management, postharvest handling and consumption trends of lentils Muhammad Siddiq, Rabiha Binti Sulaiman and Mark A. Uebersax Part II: Processing, physical and functional properties, food and non-food applications 4. Value-added processing of lentils and emerging research trends Muhammad Siddiq, Charlotte Oduro-Yeboah and George Ooko Abong 5. Milling and fractionation processing of lentils Gaurav Kumar, Pramod K. Prabhakar and Santanu Basu 6. Functional properties of lentils and its ingredients in natural or processed form Semin Ozge Keskin and Gulum Sumnu 7. Rheological properties of lentil protein and starch Jasim Ahmed 8. Pasting, thermal, and structural properties of lentils Jasim Ahmed and Najmun Nahar 9. Lentil protein: a sustainable and green alternative to animal meat protein Fatema Hossain Brishti, Tareq Mzek, Nazamid Saari, E. J. Rifna, Madhuresh Dwivedi, Kulwinder Kaur and Preetinder Kaur 10. Utilization of lentils in different food products Ayca Aydogdu Emir, Eda Yildiz and Gulum Sumnu 11. Non-food applications of lentils and their processing byproducts Harshani Nadeeshani Thilini Dissanayake and Nandika Bandara 12. Innovative processing technologies for lentil flour, protein and starch Jasim Ahmed, Sanju Bala Dhull and Madhuresh Dwidedi Part III: Nutrition, antinutrients, sens