Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition онлайн
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Jasim Ahmed
Irene Albertos
Samir Amin
Elham Azarpazhooh
Scott Bales
Patnarin Benyathiar
Jose De J. Berrios
Makafui Borbi
Carl P. Borchgrevink
Marisa Bunning
Karen A. Cichy
Joe Cramer
David DeYoung
Sanju Bala Dhull
Chelsea Didinger
Kirk D. Dolan
Randy Duckworth
Michelle T. Foster
Raymond P. Glahn
Heather Hill
Sharon Hooper
Luke R. Howard
Jose Jackson
James D. Kelly
Mohd. Kashif Kidwai
Joyce Kinabo
Rosemary Lekalake
Jack N. Losso
Frédéric Marsolais
Norm J. Matella
John Medendorp
Fernando A. Mendoza
Phillip N. Miklas
Dharmendra K. Mishra
Kebadire Mogotsi
Muhammad Nasir
Robert D. Phillips
Barry Pittendrigh
Xin Rui
Firibu Kwesi Saalia
Farihah Siddiq
Muhammad Siddiq
Jiwan S. Sidhu
Dalbir Singh Sogi
Rabiha Binti Sulaiman
Deepa G. Thiagarajan
Henry J. Thompson
Mark A. Uebersax
Carlos Urrea
Brittany L. White
Jason A. Wiesinger
Tasleem Zafar
Preface
Common beans and other pulses are diverse food sources 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. Traditionally, these food crops have not been afforded their due importance to a scale similar to some other crops such as soybean and staple crops, such as wheat, corn, and rice. However, in recent years, pulse crops have gained increased importance due to their value as plant‐based proteins and meat alternatives. Moreover, pulse flours and ingredients are finding new uses in diverse food applications with enhanced nutritional and sensory properties.