Download or read book CRC Handbook of World Food Legumes written by Dattajirao K. Salunkhe and published by . This book was released on 1989 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soybean. Winged bean. Other legumes. Storage. Milling. Soaking. Cooking. Germination. Fermentation. Canning. Processing into protein concentrates and isolates. Other methods of processing. Technology of removal of unwanted components of food legumes. Utilization. Legumes in human nutrition: future prospects.

Download or read book Handbook of World Food Legumes written by D. K. Salunkhe and published by CRC Press. This book was released on 1989-08-31 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book CRC Handbook of World Food Legumes written by D. K. Salunkhe and published by CRC PressI Llc. This book was released on 1989 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook of World Food Legumes written by D. K. Salunkhe and published by CRC-Press. This book was released on 1989-08-31 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cowpea. French bean. Green gram. Horse gram. Jack bean. Lathyrus bean. Lentil. Lima bean. Lupine. Moth bean. Peanut. Pea. Pigeonpea. Rice bean.

Download or read book HDBK OF WORLD FOOD LEGUMES written by D. K. Salunkhe and published by CRC-Press. This book was released on 1989-08-31 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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 Handbook of LEGUMES of World Economic Importance written by James Duke and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1971, Dr. Quentin Jones, now of the National Hawaii, where an international panel convened to Program Staff, SEA, USDA, suggested that the discuss and assemble information on underexploit Plant Taxonomy Laboratory devise a format for ed tropical legumes. Conversations at that meeting concise write-ups on 1,000 economic plants (Duke and subsequent correspondence with the partici and Terrell, 1974; Duke et al. , 1975). Dr. C. F. pants also yielded new information on some of the Reed was contracted to search the literature on tropical legumes. Finally in 1978, 100 copies of the writeups these economic plants, which included 146 species of legumes. From 1971 through 1974, Dr. Reed were delivered to the International Legume Con prepared rough drafts of write-ups on the 1,000 ference at Kew, July 24th-August 4, and all were species. It was my responsibility to establish the given to potential cooperators before my lecture on format and monitor the write-ups, to ensure that the manual (July 31st). New information presented they would answer many questions on legumes in lectures at that conference and personal com directed to the USDA by our taxpaying public. munications behind the scenes have also been used Since then, a computerized system alerts me to to update and embellish the write-ups so that they new publications on legumes. I have ordered for are more than a bibliographic echo. our files copies of the more promising documents.

Download or read book Legumes written by Maria Ángeles Martín-Cabrejas and published by Royal Society of Chemistry. This book was released on 2019-01-02 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidemiological studies suggest that natural antioxidants can protect us against oxidative stress that is closely associated with cancer and cardiovascular disease. Legumes are a valuable source of bioactive compounds such as phenolic compounds, peptides and non-nutritional factors. They are rich in several important micronutrients, including potassium, magnesium, folate, iron, and zinc, and are an important source of protein in vegetarian diets. They are among the only plant foods that provide significant amounts of the amino acid, lysine. Commonly consumed legumes are also rich in total and soluble fibre as well as in resistant starch. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes. The international spread of contributors will describe the key factors that influence consumer acceptance of legumes in the diet, as well as the known functional properties of legumes and legume based food products. It will serve as an excellent and up-to-date reference for food scientists, food chemists, researchers in human nutrition, dietetics and the chemistry of natural compounds.

Download or read book Linking Research and Marketing Opportunities for Pulses in the 21st Century written by R. Knight and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 694 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proceedings of the Third International Food Legumes Research Conference

Download or read book Handbook of Vegetable Science and Technology written by D. K. Salunkhe and published by CRC Press. This book was released on 1998-03-19 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "

Download or read book Grain Legumes written by Antonio M. De Ron and published by Springer. This book was released on 2015-08-27 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: ​​​This book is devoted to grain legumes and include eight chapters devoted to the breeding of specific grain legume crops and five general chapters dealing with important topics which are common to most of the species in focus. Soybean is not included in the book as it is commonly considered an oil crop more than a grain legume and is included in the Oil Crops Volume of the Handbook of Plant Breeding.​Legume species belong to the Fabaceae family and are characterized by their fruit, usually called pod. Several species of this family were domesticated by humans, such as soybean, common bean, faba bean, pea, chickpea, lentil, peanut, or cowpea. Some of these species are of great relevance as human and animal food. Food legumes are consumed either by their immature pod or their dry seeds, which have a high protein content. Globally, grain legumes are the most relevant source of plant protein, especially in many countries of Africa and Latin America, but there are some constraints in their production, such as a poor adaptation, pest and diseases and unstable yield. Current research trends in Legumes are focused on new methodologies involving genetic and omic studies, as well as new approaches to the genetic improvement of these species, including the relationships with their symbiotic rhizobia.

Download or read book Legumes for Global Food Security written by Jose C. Jimenez-Lopez and published by Frontiers Media SA. This book was released on 2020-08-12 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Beans written by Ken Albala and published by Berg. This book was released on 2007-09-01 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of The 2008 Jane Grigson Award, issued by the International Association of Culinary Professionals (IACP). Winner of the 2008 Cordon d' Or Culinary Literature - History Culinary Academy Award. This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Beans: A History takes the reader on a fascinating journey across cuisines and cultures.

Download or read book Top 100 Food Plants written by Ernest Small and published by NRC Research Press. This book was released on 2009 with total page 657 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This beautifully illustrated book reviews scientific and technological information about the world's major food plants and their culinary uses. An introductory chapter discusses nutritional and other fundamental scientific aspects of plant foods. The 100 main chapters deal with a particular species or group of species. All categories of food plants are covered, including cereals, oilseeds, fruits, nuts, vegetables, legumes, herbs, spices, beverage plants and sources of industrial food extracts. Information is provided on scientific and common names, appearance, history, economic and social importance, food uses (including practical information on storage and preparation), as well as notable curiosities. There are more than 3000 literature citations in the book and the text is complemented by over 250 exquisitely drawn illustrations. Given the current, alarming rise in food costs and increasing risk of hunger in many regions, specialists in diverse fields will find this reference work to be especially useful. As well, those familiar with Dr. Small's books or those with an interest in gardening, cooking and human health in relation to diet will want to own a copy of this book."--Publisher's web site.

Download or read book Food Plants of the World written by Ben-Erik Van Wyk and published by Timber Press (OR). This book was released on 2005 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive survey of the plants that provide food, beverages, spices, and flavorings, this book will serve as an invaluable reference to gardeners, ethnobotanists, nutritionists, culinary professionals, dieticians, and food enthusiasts. This scientifically accurate guide will allow them to identify all the major plant-derived foods and flavors, research culinary uses, and understand their dietetic and nutritional properties. Introductory chapters cover the various categories of plant use, including cereals, pulses (legumes), nuts and seeds, fruits, vegetables, culinary herbs, sugar plants, beverages, spices, and flavorings. The core of the volume is an encyclopedic description of more than 350 food and flavor plants in use worldwide, with over 1000 color photographs. This accessible, pictorial guide is a concise source of practical information, not readily available elsewhere, and should be on every food enthusiast's bookshelf.

Download or read book Dietary Tannins written by D. K. Salunkhe and published by CRC Press. This book was released on 1989-11-30 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: This concisely written book presents information on types of plant phenolics. The sole focus of this volume is on dietary tannins. It reviews the fact that tannins interact with dietary proteins, carbohydrates, minerals, vitamins, digestive enzymes, and lower nutrient availability. This work reveals that in certain parts of the world, tannins also have been reported as carcinogenic. This literature comprehensively reviews chemistry and plant biochemistry, and methods of extraction. It also explains the harmful and toxic effects and remedies to alleviate dietary tannins. This useful resource is a must for all food scientists, nutritionists, biochemists, and animal scientists throughout the world.

Download or read book Biochemistry of Foods written by N.A. Michael Eskin and published by Academic Press. This book was released on 2012-10-08 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application. Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation Offers expanded and updated material throughout, including valuable illustrations Edited and authored by award-winning scientists