Dry Beans and Pulses (eBook, ePUB)

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

• Format: ePub

Produktbeschreibung

Dry Beans and Pulses The second edition of the most complete and authoritative reference on dry beans production, processing, and nutrition available Since the first edition of Dry Beans and Pulses: Production, Processing, and Nutrition was published in 2012, the popularity of pulse crops as sustainable, nutritionally-rich food ingredients for alternate meat and other food products has increased significantly beyond traditional utilization. Retaining its distinctive value-chain approach to the subject, the new edition is fully revised to provide up-to-date coverage of breeding, composition, quality, nutritional profiles, postharvest and processing technologies, food safety and security, significance to human health, and more. A team of more than fifty contributors review recent research, consumer trends, new products, and food security issues in dry beans processing and value-added practices. New chapters address Hard-to-cook phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans and chickpeas and lentils. Covering both traditional and non-traditional bean classes, this comprehensive volume: * Features new topics, expanded discussion, updated references, and additional figures and tables throughout * Provides in-depth information on key aspects of production technologies, value-added processing, and Culinology¯® * Examines global production and consumption, packaging and distribution, and nutrient bioavailability of bioactive compounds * Highlights worldwide efforts to improve the quality and utilization of dry beans and pulses * Discusses emerging trends and new applications of antioxidant properties of dry beans as functional foods * Features chapters written by experts in disciplines such as crop science, horticulture, food science and technology, food biochemistry and engineering, and nutritional and environmental sciences Dry Beans and Pulses: Production, Processing, and Nutrition, Second Edition remains required reading for food scientists, nutritionists, agronomists, researchers, food processing specialists, and food security experts, food engineers and chemists involved in dry beans processing and value-added technologies.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 592
• Erscheinungstermin: 15. Dezember 2021
• Englisch
• ISBN-13: 9781119777137
• Artikelnr.: 63205827

Autorenporträt

Muhammad Siddiq, Research Associate Professor, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA. His research interests include value-added Agri-food processing technology and quality evaluation. Mark A. Uebersax, Professor Emeritus, Department of Food Science and Human Nutrition, Michigan State University, Perry, MI, USA. His primary research area is in fruit and vegetable processing, including dry beans.

Inhaltsangabe

Contributors vii Preface xi Part I: Overview
Production and Postharvest Technologies 1 1. Global Production
Trade
Processing and Nutritional Profile of Dry Beans and Other Pulses 3 Muhammad Siddiq
Mark A. Uebersax
and Farihah Siddiq 2. Dry Bean Breeding and Production Technologies 29 Phillip N. Miklas
James D. Kelly
and Karen A. Cichy 3. Physical and Physiological Characteristics and Market Classes of Common Beans 57 Mark A. Uebersax
Carlos Urrea
and Muhammad Siddiq 4. Harvesting
Postharvest Handling
Distribution
and Marketing of Dry Beans 81 Mark A. Uebersax
Muhammad Siddiq
Joe Cramer
and Scott Bales 5. Hard-to-Cook and Other Storage-Induced Quality Defects in Dry Beans 105 Mark A. Uebersax
Muhammad Siddiq
and Makafui Borbi Part Ii: Composition
Value-Added Processing And Quality 129 6. Composition of Raw and Processed Dry Beans and Other Pulses 131 Elham Azarpazhooh and Jasim Ahmed 7. Hydration
Blanching and Thermal Processing of Dry Beans 159 Dharmendra K. Mishra
Norm J. Matella
Rabiha Binti Sulaiman
and Kirk D. Dolan 8. Processing and Quality Evaluation of Canned Dry Beans 191 Brittany L. White
Luke R. Howard
Mark A. Uebersax
and Kirk D. Dolan 9. Extrusion Processing of Dry Beans and Pulses 225 Jose De J. Berrios
Jack N. Losso
and Irene Albertos 10. Processing and Functional Properties of Dry Bean Flours and Fractions 247 Xin Rui and Sharon Hooper 11. Optical Sensing Technologies for Nondestructive Quality Assessment in Dry Beans 277 Fernando A. Mendoza
Jason A. Wiesinger
and Karen A. Cichy 12. Utilization of Dry Beans and Other Pulses as Ingredients in Diverse Food Products 307 Heather Hill 13. Cowpea Composition
Processing
and Products 331 Robert D. Phillips
Firibu Kwesi Saalia
and Nicole Sharon Affrifah 14. Faba (Broad) Bean Production
Processing
and Nutritional Profile 359 Sanju Bala Dhull
Mohd. Kashif Kidwai
Muhammad Siddiq
and Jiwan S. Sidhu 15. Production
Processing
and Nutritional Profile of Chickpeas and Lentils 383 Jiwan S. Sidhu
Tasleem Zafar
Patnarin Benyathiar
and Muhammad Nasir 16. Processing and Utilization of Dry Beans and Pulses in Africa 409 Jose Jackson
Joyce Kinabo
Rosemary Lekalake
and Kebadire Mogotsi 17. Processing and Nutritional Profile of Mung Bean
Black Gram
Pigeon Pea
Lupin
Moth Bean
and Indian Vetch 431 Muhammad Nasir
Jiwan S. Sidhu
and Dalbir Singh Sogi Part Iii: Culinology
Nutrition
Health Benefits
And Food Security 453 18. A Culinology(r) Perspective of Dry Beans and Other Pulses 455 Samir Amin and Carl P. Borchgrevink 19. Nutrition and Human Health Benefits of Dry Beans and Other Pulses 481 Chelsea Didinger
Michelle T. Foster
Marisa Bunning
and Henry J. Thompson 20. Health Implications and Nutrient Bioavailability of Bioactive Compounds in Dry Beans and Other Pulses 505 Jason A. Wiesinger
Frédéric Marsolais
and Raymond P. Glahn 21. A Systems Perspective of the Role of Dry Beans and Pulses in the Future of Global Food Security: Opportunities and Challenges 531 John Medendorp
David DeYoung
Deepa G. Thiagarajan
Randy Duckworth
and Barry Pittendrigh Index 551