Dry Beans and Pulses Production, Processing, and Nutrition, 2nd Edition Muhammad Siddiq

Dry Beans and Pulses Production, Processing, and Nutrition, 2nd Edition – Ebook Instant Download/Delivery ISBN(s): 9781119777113,1119777119

Product details:

• ISBN 10:
• ISBN 13: 9781119777137
• Author: Muhammad Siddiq

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.

Table contents:

Part I: Overview, Production and Postharvest Technologies 

1. Global Production, Trade, Processing and Nutritional Profile of Dry Beans and Other Pulses

2. Dry Bean Breeding and Production Technologies

3. Physical and Physiological Characteristics and Market Classes of Common Beans
4. Harvesting, Postharvest Handling, Distribution, and Marketing of Dry Beans
5. Hard- to- Cook and Other Storage- Induced Quality Defects in Dry Beans

Part II: Composition, Value-added Processing and Quality 

6. Composition of Raw and Processed Dry Beans and Other Pulses
7. Hydration, Blanching and Thermal Processing of Dry Beans
8. Processing and Quality Evaluation of Canned Dry Beans
9. Extrusion Processing of Dry Beans and Pulses
10. Processing and Functional Properties of Dry Bean Flours and Fractions
11. Optical Sensing Technologies for Nondestructive Quality Assessment in Dry Beans

12. Utilization of Dry Beans and Other Pulses as Ingredients in Diverse Food Products

13. Cowpea Composition, Processing, and Products
14. Faba (Broad) Bean Production, Processing, and Nutritional Profile
15. Production, Processing, and Nutritional Profile of Chickpeas and Lentils
16. Processing and Utilization of Dry Beans and Pulses in Africa 409
17. Processing and Nutritional Profile of Mung Bean, Black Gram, Pigeon Pea, Lupin, Moth Bean, and Indian Vetch

Part III: Culinology, Nutrition, Health Benefits, And Food Security

18. A Culinology ® Perspective of Dry Beans and Other Pulses 4
19. Nutrition and Human Health Benefits of Dry Beans and Other Pulses

20. Health Implications and Nutrent Bioavailability of Bioactive Compounds in Dry Beans and Other Pulses

21. A Systems Perspective of the Role of Dry Beans and Pulses in the Future of Global Food Security: Opportunities and Challenges

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