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(r)
* 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.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Maße
Höhe: 250 mm
Breite: 175 mm
Dicke: 36 mm
Gewicht
ISBN-13
978-1-119-77711-3 (9781119777113)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
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.
Herausgeber*in
Michigan State University, East Lansing, MI
Michigan State University, Perry, MI
Part I: Overview, Production and Postharvest Technologies
1. An overview of dry beans and pulses production, consumption, processing and nutrition
2. Dry bean breeding and production technologies
3. Market classes, physical and physiological characteristics of dry beans
4. Postharvest handling, packaging, storage and distribution of dry beans
5. Hard-to-cook phenomenon and other storage induced quality defects in dry beans and pulses (NEW)
Part II: Composition, Value-added Processing and Quality
6. Composition of processed dry beans and pulses
7. Hydration, blanching and thermal processing of dry beans
8. Canned whole dry beans and bean products
9. Extrusion Processing of Dry Beans and Pulses
11. Quality assessment of raw and processed legumes using innovative technologies (NEW)
12. Utilization of dry beans and pulses as ingredients in diverse food product (NEW)
13. Cowpea processing and products
14. Faba bean production, processing, products and nutritional profile (NEW)
15. Utilization of dry beans and pulses in Africa
16. Common pulses: chickpea, lentil, mungbean, black gram, pigeonpea, and Indian vetch
Part III: Culinology, Nutrition, health benefits, and food security
17. Culinary perspective of dry beans and pulses
18. Nutrition and human health benefits of dry beans and pulses
19. Chemistry and implications of antinutritional factors in dry beans and pulses 20. Role of dry beans and pulses in global food security-- opportunities and challenges (NEW)
