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

7 страница из 239

21 Chapter 21Table 21.1. Comparison of nutritional profiles of selected common legume an...Table 21.2. Relative efficiencies of legumes versus meats, eggs, and dairy ...

List of Illustrations

1 Chapter 1ssss1ssss1ssss1ssss1ssss1ssss1ssss1ssss1ssss1

2 Chapter 2ssss1ssss1ssss1ssss1ssss1ssss1ssss1

3 Chapter 3ssss1ssss1ssss1ssss1ssss1ssss1ssss1

4 Chapter 4ssss1ssss1ssss1ssss1ssss1ssss1ssss1

5 Chapter 5ssss1Fig. 5.2. Median pin cooking times for pinto beans stored for 10 months at va...Fig. 5.3. Kramer shear press texture/firmness of white and red beans stored a...Fig. 5.4. Enzymes implicated in the development of HTC defect, reactions invo...Fig. 5.5. Pectin‐cation cross‐linking components (pectin, calcium pectate, ca...Fig. 5.6. Scanning electron micrographs (SEM) of navy beans stored at 40 °F f...Fig. 5.7. Scanning electron micrographs (SEM) of navy beans stored at 100 °F...Fig. 5.8. Main fungal genera and mycotoxins present in chickpeas.Fig. 5.9. Bean weevil. (a) expanded view; and (b) damaged beans.

Правообладателям