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

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The book is divided into three sections. Part I, Overview, production and postharvest technologies of beans and pulses, contains 5 chapters. Topics include global production and consumption; breeding and production technologies; market classes and physical and physiological characteristics; postharvest handling, packaging and distribution; and storage induced quality defects. Part II, Composition, value‐added processing, and quality, has 12 chapters, which cover composition of processed beans/pulses; hydration, blanching, and thermal processing; canning and canned products; extrusion processing and products; processing of flours and fractions; optical sensing technologies for nondestructive quality assessment; utilization of dry beans and other pulses as ingredients in diverse food products; cowpea processing and products; faba bean processing and nutrition; chickpeas and lentils processing and nutrition; utilization of beans and pulses in Africa; and other common pulses, including mung bean, black gram, pigeon pea, lupin, moth bean and Indian vetch. Part III, Culinology®, nutrition and significance in human health, and food security, has four chapters, which include culinary perspective of beans and pulses; nutrition and human health benefits; health implications and nutrient bioavailability of bioactive compounds; and roles of dry beans and pulses in global food security. Overall, this value‐chain approach to the presented topics is a distinctive feature of this book.