Details

Dry Beans and Pulses


Dry Beans and Pulses

Production, Processing and Nutrition
1. Aufl.

von: Muhammad Siddiq, Mark A. Uebersax

193,99 €

Verlag: Wiley-Blackwell
Format: EPUB
Veröffentl.: 29.08.2012
ISBN/EAN: 9781118448281
Sprache: englisch
Anzahl Seiten: 408

DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.

Beschreibungen

<p>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.</p> <p>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.</p> <p>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:</p> <ul> <li>Overview, production and postharvest technologies of beans and pulses</li> <li>Composition, value-added processing and quality</li> <li>Culinology, nutrition, and significance in human health</li> </ul> <p>Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. <i>Dry Beans and Pulses Production, Processing and Nutrition</i> is an essential resource for scientists, processors and nutritionists, whatever the work setting.</p>
Contributors vii <p>Preface ix</p> <p><b>PART I: OVERVIEW, PRODUCTION AND POSTHARVEST TECHNOLOGIES 1</b></p> <p>1. Dry Beans and Pulses Production and Consumption—An Overview 3<br /> <i>Muhammad Siddiq and Mark A. Uebersax</i></p> <p>2. Dry Bean Breeding and Production Technologies 23<br /> <i>James D. Kelly and Karen A. Cichy</i></p> <p>3. Market Classes and Physical and Physiological Characteristics of Dry Beans 55<br /> <i>Mark A. Uebersax and Muhammad Siddiq</i></p> <p>4. Postharvest Storage Quality, Packaging and Distribution of Dry Beans 75<br /> <i>Mark A. Uebersax and Muhammad Siddiq</i></p> <p><b>PART II: COMPOSITION, VALUE-ADDED PROCESSING AND QUALITY 101</b></p> <p>5. Composition of Processed Dry Beans and Pulses 103<br /> <i>Elham Azarpazhooh and Joyce I. Boye</i></p> <p>6. Hydration, Blanching and Thermal Processing of Dry Beans 129<br /> <i>Norman J. Matella, Dharmendra K. Mishra and Kirk D. Dolan</i></p> <p>7. Canned Whole Dry Beans and Bean Products 155<br /> <i>Brittany L. White and Luke R. Howard</i></p> <p>8. Extrusion Processing of Dry Beans and Pulses 185<br /> <i>Jose De J. Berrios, José Luis Ramírez Ascheri and Jack N. Losso</i></p> <p>9. Processing of Dry Bean Flours and Fractions 205<br /> <i>Xin Rui and Joyce I. Boye</i></p> <p>10. Cowpea Processing and Products 235<br /> <i>Robert D. Phillips</i></p> <p>11. Utilization of Dry Beans and Pulses in Africa 261<br /> <i>Jose Jackson, Joyce Kinabo, Peter Mamiro, Delphina Mamiro and Victoria Jideani</i></p> <p>12. Common Pulses: Chickpea, Lentil, Mungbean, Black Gram, Pigeon Pea and Indian Vetch 283<br /> <i>Muhammad Nasir and Jiwan S. Sidhu</i></p> <p><b>PART III: CULINOLOGY, NUTRITION AND SIGNIFICANCE IN HUMAN HEALTH 311</b></p> <p>13. Culinary Perspective of Dry Beans and Pulses 313<br /> <i>Carl P. Borchgrevink</i></p> <p>14. Nutrition and Human Health Benefits of Dry Beans and Pulses 335<br /> <i>Elizabeth A. Rondini, Kathleen G. Barrett and Maurice R. Bennink</i></p> <p>15. Chemistry and Implications of Antinutritional Factors in Dry Beans and Pulses 359<br /> <i>Shridhar K. Sathe</i></p> <p>Index 379</p>
<p>“Therefore, the book will be of interest largely to those who are interested in dry beans’ production, processing, nutrition and health aspects rather than pulses.”  (<i>Experimental Agriculture</i>, 1 October 2013)</p> <p> </p>
<p><b>Muhammad Siddiq</b>, Associate Professor and <b>Mark A. Uebersax</b>, Professor Emeritus, both of the Department of Food Science & Human Nutrition, at Michigan State University, East Lansing, Michigan, USA</p>
<p>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.</p> <p>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.</p> <p>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:</p> <ul> <li>Overview, production and postharvest technologies of beans and pulses</li> <li>Composition, value-added processing and quality</li> <li>Culinology, nutrition, and significance in human health</li> </ul> <p>Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. <i>Dry Beans and Pulses Production, Processing and Nutrition</i> is an essential resource for scientists, processors and nutritionists, whatever the work setting.</p>

Diese Produkte könnten Sie auch interessieren:

Cheese For Dummies
Cheese For Dummies
von: Culture Magazine, Laurel Miller, Thalassa Skinner, Ming Tsai
PDF ebook
14,99 €
Dense Phase Carbon Dioxide
Dense Phase Carbon Dioxide
von: Murat O. Balaban, Giovanna Ferrentino
EPUB ebook
193,99 €
Aquaculture Production Systems
Aquaculture Production Systems
von: James H. Tidwell
PDF ebook
98,99 €