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  • Format: ePub


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…mehr

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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: John Wiley & Sons
  • Seitenzahl: 408
  • Erscheinungstermin: 29.08.2012
  • Englisch
  • ISBN-13: 9781118448281
  • Artikelnr.: 37339459
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