Download or read book Effect of Selected Storage Conditions on Development of Hard to cook Phenomenon in Dry Beans written by Jaffer S. Dhahir and published by . This book was released on 1987 with total page 556 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 2012-08-29 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: The common beans and pulses are diverse food resources 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, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations. This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections: Overview, production and postharvest technologies of beans and pulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.
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 Effects of Cooking and Processing Variables on Quality Characteristics of Diverse Navy Beans Phaseolus Vulgaris L written by Dominique Savio Nkunda and published by . This book was released on 2003 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effect of Selected Storage Conditions on Food Quality and Physicochemical Characteristics of Dry Bean Phaseolus Vulgaris written by Minchao Chen and published by . This book was released on 1991 with total page 196 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 2021-12-15 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: Die zweite Auflage des umfassendsten maßgeblichen Referenzwerks zu Erzeugung, Verarbeitung und Nährwert von Trockenbohnen ist jetzt erhältlich. Seit dem Erscheinen der ersten Auflage von Dry Beans and Pulses: Production, Processing, and Nutrition im Jahr 2012 hat die Beliebtheit von Hülsenfrüchten ? über die traditionelle Nutzung hinaus ? als nachhaltige, nährstoffreiche Zutat für Fleischalternativen und andere Lebensmittelprodukte beträchtlich zugenommen. In der vollständig überarbeiteten Neuauflage wird das Thema weiterhin unter Berücksichtigung der gesamten Wertschöpfungskette betrachtet. Die Leserinnen und Leser erhalten aktuelle Informationen über Züchtung, Zusammensetzung, Qualität, Nährwertprofile, Nachernte- und Verarbeitungstechniken, Lebensmittelsicherheit, die Bedeutung für die menschliche Gesundheit und viele weitere Aspekte. Ein Team von mehr als fünfzig Autoren betrachtet die aktuellen Forschungsergebnisse, Verbrauchertrends, neue Produkte und Fragen der Lebensmittelsicherheit bei der Verarbeitung von Trockenbohnen und Veredelungstechniken. Neu hinzugekommene Kapitel beschäftigen sich mit dem Hard-to-cook-Phänomen und anderen lagerungsbedingten Qualitätsmängeln, einer Qualitätsbewertung roher und verarbeiteter Hülsenfrüchte mit innovativen Technologien, der Nutzung von Trockenbohnen und Hülsenfrüchten als Zutat in verschiedenen Lebensmittelprodukten sowie der Produktion, Verarbeitung und dem Nährwertprofil von Faba-Bohnen, Kichererbsen und Linsen. Dieses umfassende Werk, das sich sowohl mit herkömmlich verwendeten als auch mit anderen Bohnenarten befasst, bietet den Leserinnen und Lesern: * Neue Themen, erweiterte Betrachtungen, durchgängig aktualisierte Referenzen sowie zusätzliche Abbildungen und Tabellen * Ausführliche Informationen zu den wichtigsten Aspekten der Produktionstechnologien, der Veredelung und der Kulinologie * Eine Analyse von Produktion und Verbrauch auf globaler Ebene, von Verpackung und Vertrieb sowie der Bioverfügbarkeit der bioaktiven Substanzen im Rahmen der Ernährung * Eine Darstellung der weltweiten Bemühungen zur Verbesserung der Qualität und Nutzung von Trockenbohnen und Hülsenfrüchten * Eine Besprechung der aktuellen Trends und neuer Anwendungen der antioxidativen Eigenschaften von Trockenbohnen als Functional Food * Kapitel aus der Feder von Experten in Fachbereichen wie Pflanzenbau, Gartenbau, Lebensmittelwissenschaft und -technologie, Lebensmittelbiochemie und -technik sowie Ernährungs- und Umweltwissenschaften Die zweite Auflage von Dry Beans and Pulses: Production, Processing, and Nutrition ist eine Pflichtlektüre für Lebensmittel- und Ernährungswissenschaftler, Agronomen, Forscher, Fachleute für Lebensmittelverarbeitung und Lebensmittelsicherheit sowie Lebensmitteltechniker und -chemiker, die sich mit der Verarbeitung von Trockenbohnen und Veredelungstechnologien beschäftigen.
Download or read book Effect of Selected Genetic and Processing Variables on Processed Bean Quality written by Albert Bolles and published by . This book was released on 1983 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Relationships Between the Hard to cook Phenomenon in Red Kidney Beans and Water Absorption Puncture Force Pectin Phytic Acid and Minerals written by Wilfredo Moscoso and published by . This book was released on 1981 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effect of Storage Conditions on the Quality of Dry and Processed Navy Beans written by Sineenart Vongsarnpigoon and published by . This book was released on 1979 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Development of Rapid Methods of Soaking and Cooking Dry Beans written by Elsie Halstrom Dawson and published by . This book was released on 1952 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a step toward wider and improved use of an economical, nutritious food, the study reported here was undertaken. The principal objective was to develop basic methods of preparing dry beans that would save time, conserve nutritive value, and yield products of high acceptability. The varieties studied were pea, great northern, large lima, pinto, and red kidney beans.
Download or read book Dissertation Abstracts International written by and published by . This book was released on 1988 with total page 830 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Biological and Genetic Basis of Agronomical and Seed Quality Traits in Legumes written by Jose C. Jimenez-Lopez and published by Frontiers Media SA. This book was released on 2022-11-10 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Mechanisms of Dry Bean Phaseolus Vulgaris Hardening in Storage written by Mercy Mnyembezi Mafuleka and published by . This book was released on 1990 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Food Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2018-12-19 with total page 1231 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
Download or read book Food Quality and Fuelwood Conservation of Selected Common Bean Phaseolus Vulgaris L Cultivars and Landraces in Rwanda written by Krista C. Shellie and published by . This book was released on 1990 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Innovations in Food Processing written by Grahame W. Gould and published by CRC Press. This book was released on 2000-06-07 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives can be utilized in specific food products. This book presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years and predictive models that describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. The innovative approaches presented in Innovations in Food Processing will result in sound alternatives for addressing the ever-increasing demand for quality foods at a reasonable cost.
Download or read book Relationships Between Physicochemical Properties and Hard to cook Phenomenon of Dry Common Beans written by Rosette Nakalema and published by . This book was released on 2015 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:
