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The common beans and pulses are diverse food resources of highnutritional value (protein, energy, fiber and vitamins andminerals) with broad social acceptance. These legume cropsdemonstrate global adaptability, genotypic and phenotypicdiversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as LatinAmerica, Africa, Asia, and North America, and on a scale similar tosome other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type andcultivar selection, cropping environment and systems,…mehr

Produktbeschreibung
The common beans and pulses are diverse food resources of highnutritional value (protein, energy, fiber and vitamins andminerals) with broad social acceptance. These legume cropsdemonstrate global adaptability, genotypic and phenotypicdiversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as LatinAmerica, Africa, Asia, and North America, and on a scale similar tosome other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type andcultivar selection, cropping environment and systems, storageconditions and handling infrastructure, processing and finalproduct preparation. Nutrient content and bio-availabilityare dramatically influenced by these conditions. In recentyears, beans and pulses have been cited for imparting specificpositive health potentiating responses, such as hypocholesteremicresponse, mitigation of diabetes and colonic cancer, and weightcontrol. Enhanced dry bean utilization focused on improved dietaryhealth is an opportunity within both subsistent and developedpopulations. This book provides a contemporary source of information thatbrings together current knowledge and practices in the value chainof beans/pulses production, processing, and nutrition. Itprovides in-depth coverage of a wide variety of pertinent topicsincluding: breeding, postharvest technologies, composition,processing technologies, food safety, quality, nutrition, andsignificance in human health. An experienced team of over 25contributors from North America, Asia, and Africa has written 15chapters, divided into three sections: * Overview, production and postharvest technologies of beans andpulses * Composition, value-added processing and quality * Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, includingcrop sciences, food science and technology, food biochemistry, foodengineering, nutritional sciences, and culinology. Dry Beans andPulses Production, Processing and Nutrition is an essentialresource for scientists, processors and nutritionists, whatever thework setting.

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  • Produktdetails
  • Verlag: John Wiley & Sons
  • Seitenzahl: 408
  • Erscheinungstermin: 24.08.2012
  • 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