Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition онлайн

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Numerous factors influence utilization of grain legumes, including type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing methods, and final product preparation. Further, nutrient content and bioavailability are dramatically influenced by these diverse factors. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colorectal cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations.

This revised book edition provides a contemporary source of information that brings together current knowledge and practices in the value chain of bean/pulse production, processing, and nutrition. This work provides an in‐depth coverage on a wide variety of pertinent topics: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutritional profile, significance to human health, and food security. An experienced team of over 50 contributors from North America, Asia, and Africa has written 21 chapters. These contributors come from a field of diverse disciplines, including crop sciences, horticulture, food science and technology, food biochemistry, food engineering, nutritional sciences, Culinology®, environmental sciences, and agricultural extension.