Download or read book Effect of Plant Nutrition on the Cooking Quality of Lentils written by Shamshad Hussain Shah and published by . This book was released on 1974 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Plant Nutrition on the Cooking Quality of Lentils written by Nassratullah Wassimi and published by . This book was released on 1976 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lentils written by Jasim Ahmed and published by John Wiley & Sons. This book was released on 2023-06-26 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: LENTILS Understand the future of plant protein with this comprehensive overview Lentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops. Lentils provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to sale to consumption. It focuses particularly on pre- and post-harvest processing, alerting readers to the possibilities of lentils in a newly health and environmentally conscious global food marketplace. The result is a thorough, highly accessible, and navigable introduction to a vital subject. The reader can also find: Detailed coverage of lentils including global production/trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessment Innovative three-part structure to facilitate reader navigation Dedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologies The book can be used as a useful reference for academics and researchers who are working in the fields of food science, food technology, food process engineering, and applied nutrition, as well as for food industry professionals and government regulators with an interest in food production, food security, and the global food market dynamics.
Download or read book The Lentil written by and published by CABI. This book was released on 2009-01-01 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: The lentil is a crop primarily grown in the developing world. It has the ability to use water efficiently and grow in marginal environments as well as being high in protein. This title includes chapters that outline improvements in production, such as water and soil nutrient management, agronomy, mechanization, and weed management.
Download or read book IDRC written by and published by . This book was released on 1979 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fertilizer Abstracts written by and published by . This book was released on 1978 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Journal of Agricultural Research written by and published by . This book was released on 1982 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lentils written by Colin Webb and published by C.A.B. International. This book was released on 1981 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Production, trade and uses; Origin, Taxonomy and domestication; Morphological and growth patterns; Genetic resources; Genetics and breeding methodology; Adaptation to environments; Agronomy of lentils; The mechanization of lentil harvesting; Weeds and their control; Improved nitrogen fication in lentils; Diseases of lentils; Insects and other pests; Nutritional value and quality of lentils.
Download or read book Lentil written by Shyam S. Yadav and published by Springer Science & Business Media. This book was released on 2007-09-08 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: The lentil was one of the first foods ever to have been cultivated. This book presents the most comprehensive and up-to-date review of research on lentil production, biotic and abiotic stress management, quality seed production, storage techniques and lentil growing around the world. This book will be of great value to legume breeders, scientists, nutritionists, academic researchers, graduate students, farmers, traders and consumers in the developed and the developing world.
Download or read book The Effect of Monovalent and Divalent Cations on the Cooking Quality of Red Lentils Lens Culinaris Medic written by Riyad Zuheir Baalbaki and published by . This book was released on 1982 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Description and Culture of Lentils written by R. J. Summerfield and published by . This book was released on 1982 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book West Pakistan Journal of Agricultural Research written by and published by . This book was released on 1982 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Production Research Report written by and published by . This book was released on 1957 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Research Report written by American University of Beirut and published by . This book was released on 1975 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Canadian Journal of Plant Science written by and published by . This book was released on 1978 with total page 1200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dry Beans and Pulses written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2022-01-31 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dry Beans and Pulses The second edition of the most complete and authoritative reference on dry beans production, processing, and nutrition available Since the first edition of Dry Beans and Pulses: Production, Processing, and Nutrition was published in 2012, the popularity of pulse crops as sustainable, nutritionally-rich food ingredients for alternate meat and other food products has increased significantly beyond traditional utilization. Retaining its distinctive value-chain approach to the subject, the new edition is fully revised to provide up-to-date coverage of breeding, composition, quality, nutritional profiles, postharvest and processing technologies, food safety and security, significance to human health, and more. A team of more than fifty contributors review recent research, consumer trends, new products, and food security issues in dry beans processing and value-added practices. New chapters address Hard-to-cook phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans and chickpeas and lentils. Covering both traditional and non-traditional bean classes, this comprehensive volume: Features new topics, expanded discussion, updated references, and additional figures and tables throughout Provides in-depth information on key aspects of production technologies, value-added processing, and Culinology® Examines global production and consumption, packaging and distribution, and nutrient bioavailability of bioactive compounds Highlights worldwide efforts to improve the quality and utilization of dry beans and pulses Discusses emerging trends and new applications of antioxidant properties of dry beans as functional foods Features chapters written by experts in disciplines such as crop science, horticulture, food science and technology, food biochemistry and engineering, and nutritional and environmental sciences Dry Beans and Pulses: Production, Processing, and Nutrition, Second Edition remains required reading for food scientists, nutritionists, agronomists, researchers, food processing specialists, and food security experts, food engineers and chemists involved in dry beans processing and value-added technologies.
Download or read book Effect of Dehulling on Cooking Quality of Lentils written by Cecilia Usayran and published by . This book was released on 1981 with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt:
