Download or read book Legumes of the World written by G. P. Lewis and published by Royal Botanic Gardens Kew. This book was released on 2005 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In July 2005, the Royal Botanic Gardens, Kew published Legumes of the World, a book containing an encyclopaedic overview of the current knowledge of the 727 genera then recognised in the Leguminose (Fabaceae) family. This was the first fully-illustrated account of all legume genera. Legumes of the World was edited by four members of Kew's Herbarium legume research staff: Gwilym Lewis, Brian Schrire, Barbara Mackinder and Mike Lock (Brian and Mike have since retired). 20 legume specialists from 14 institutions in six countries contributed to the 36 chapters in the book."--Publisher description.
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 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 Legumes of the World written by G. P. Lewis and published by . This book was released on 2002 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Legume Nodulation written by Janet I. Sprent and published by John Wiley & Sons. This book was released on 2009-09-08 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: This important book provides a comprehensive review of our current knowledge of the world's leguminous plants and their symbiotic bacteria. Written by Professor Janet Sprent, a world authority in the area, Legume Nodulation contains comprehensive details of the following: An up to date review of legume taxonomy and a full list of the world's genera Details of how legumes are distributed throughout the world A review of the evolution of legume nodulation Comprehensive details of all microorganisms known to be symbiotic with legumes Ecological and environmental aspects of legume-bacteria symbiosis Legume Nodulation is an essential purchase for plant scientists, agronomists, ecologists and microbiologists. Libraries in all universities and research establishments where biological and agricultural sciences are studied and taught should have copies of this landmark publication.
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 Tropical Legumes written by National Research Council and published by The Minerva Group, Inc.. This book was released on 2002-06 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: This National Academy of Sciences report describes plants of the family Leguminosae, all of them greatly underexploited. Some are extensively used in one part of the world but unknown elsewhere; others are virtually unknown to science but have particular attributes that suggest they could become major crops in the future; a few are already widespread but their possibilities are not yet fully realized.Most of the plants described in this book have the capacity to provide their own nitrogenous fertilizer through bacteria that live in nodules on their roots; the bacteria chemically convert nitrogen gas from the air into soluble compounds that the plant can absorb and utilize. As a result, legumes generally require no additional nitrogenous fertilizer for average growth. This is advantageous because commercial nitrogenous fertilizers are now extremely expensive for peasant farmers. This report demonstrates how farmers in developing countries, by using leguminous plants, can grow useful crops while avoiding that expense. However, the plants to be discussed here should be seen as complements to, not as substitutes for, conventional tropical crops.
Download or read book Towards a Checklist of New World Legumes written by James Lee Zarucchi and published by . This book was released on 1986 with total page 117 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Beans written by Ken Albala and published by Bloomsbury Publishing. This book was released on 2017-03-09 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Featuring a new preface from author Ken Albala, Beans: A History takes the reader on a fascinating journey across cuisines and cultures.
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 Advances in Legume Science written by R. J. Summerfield and published by Royal Botanic Gardens Kew. This book was released on 1980 with total page 692 pages. Available in PDF, EPUB and Kindle. Book excerpt: Diversity, adaptation and yield; Rhizobium, nitrogen metabolism and plant nutrition; Biochemical composition and nutritional factors; Pests, diseases, resistance and breeding; GLycine; Phaseolus and Psophocarpus; Vigna; Arachis; Fodder, forage and cover legumes; Other taxa.
Download or read book Cowpea written by Bharat Singh and published by John Wiley & Sons. This book was released on 2020-01-22 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of cowpea (black-eyed peas) is a fascinating example of how science can solve the world's biggest problems—even more fascinating is the story of the scientist behind the research. B.B. Singh wrote this book to serve as an accessible summary of cowpea breeding, management,and use. He has devoted his life's work to solving the ""protein gap"" of the Green Revolution in which the emphasis on corn and wheat neglected the protein-rich legumes vital to plant-based nutrition. Today,under his careful tending, cowpea truly has become the food legume of the century. From genetics to recipes, he gives a full account of how cowpea belongs in our global agriculture and in every diet. Along the way, he shares his inspiring story.
Download or read book Legumes of the World written by Chapman & Hall and published by . This book was released on 1995 with total page 1800 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Functional Food written by María Chávarri Hueda and published by BoD – Books on Demand. This book was released on 2017-08-02 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.
Download or read book Vegan Beans from Around the World written by Kelsey Kinser and published by Simon and Schuster. This book was released on 2014-03-25 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: “If you think you’re bored of beans, have no fear: with Kinser’s new book, you’ll learn how simple beans can make adventurous vegan meals.” —Parade Hearty, protein-rich and delicious, beans are the perfect base for countless delectable dishes. Bringing them all together in a single volume, Vegan Beans from Around the World covers every taste sensation, including: Boston Baked Beans Southwestern Chili Mexican Refried Beans Cuban Black Beans Colombian Red Beans African Curried Black-Eyed Pea & Coconut Soup Greek Lentil Salad Tuscan White Bean Soup Dutch Split Pea Soup South Indian Dal Tadka Korean Mung Bean Salad Japanese Red Bean Ice Cream “I love this cookbook . . . Easy recipes you can make without spending a fortune or an entire afternoon, and your family will actually want to eat them.” —That Was Vegan? “Vegan Beans from Around the World definitely gives you a variety of flavors and great combinations! . . . I definitely recommend the book to any cook, not just vegan cooking!”—Simply Today Life “If I had someone who was looking to take a step away from meat and dairy, I would definitely recommend this book to them.” —Holy Cannoli Recipes
Download or read book Legumes written by Swarna Moldanado and published by Basic Health Publications. This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The advantages to be gained by adding legumes to the diet are explained. All aspects of the super-food legumes - their history, food value, their health implications, and which legumes are most commonly eaten around the world. An enlightening look at optimizing and maintaining your health with legumes.
Download or read book Heirloom Beans written by Vanessa Barrington and published by Chronicle Books. This book was released on 2008-09-17 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Everything you need to know about the delicious new world of beans in this pioneering [recipe] book . . .A keeper.” —Paula Wolfert, James Beard and Julia Child Award–winning cookbook author Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available, from Scarlet Runners to the spotted Eye of the Tiger beans. Nearly ninety recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein, fiber, and vitamins, these little treasures are the perfect addition to any meal. “Heirloom Beans is no less than a promise of good things to come from this humble but rather magical food.” —Deborah Madison, James Beard and Julia Child Award–winning cookbook author of Vegetarian Cooking for Everyone “Heirloom Beans is the ultimate kiss and tell all of legendary legumes. A delicious recipe and savory story for every heirloom bean.” —Annie Somerville, cookbook author and chef, Greens Restaurant “We give Rancho Gordo beans a place of honor at our restaurants.” —Thomas Keller, James Beard award-winning chef, cookbook author and restaurateur, French Laundry
