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.

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