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Book Quality Assessment of Selected Dry and Processed Beans

Download or read book Quality Assessment of Selected Dry and Processed Beans written by Sharon Hsia and published by . This book was released on 1994 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Quality Assessment of Selected Dry and Processed Beans

Download or read book Quality Assessment of Selected Dry and Processed Beans written by Sharon Hsia and published by . This book was released on 1994 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Dry Beans and Pulses

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.

Book Effect of Selected Genetic and Processing Variables on Processed Bean Quality

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:

Book Dry Beans and Pulses

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.

Book Effect of Storage Conditions on the Quality of Dry and Processed Navy Beans

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:

Book Dissertation Abstracts International

Download or read book Dissertation Abstracts International written by and published by . This book was released on 2000 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Drying and Roasting of Cocoa and Coffee

Download or read book Drying and Roasting of Cocoa and Coffee written by Ching Lik Hii and published by CRC Press. This book was released on 2019-06-26 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stages and also the development of flavor and aroma in the later stages during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced. Drying and Roasting of Cocoa and Coffee covers key topics areas ranging from post-harvest processing, equipment selection, physical and chemical changes during processing, flavor development, grading and dried product quality. The book consists of two parts with topics dedicated to the drying/roasting aspects of cocoa and coffee, respectively. Features Provides a comprehensive review on flavor development during cocoa/coffee processing Discusses the impact of processing parameters on cocoa/coffee quality Presents the new trends in drying/roasting techniques and novel technology Examines the concept of coffee quality in light of both paradigms: the traditional coffee and the specialty coffee grading systems No prior knowledge of cocoa and coffee processing is required to benefit from this book, which is written for a variety of readers. It is suitable for undergraduate and postgraduate students, researchers and industrial practitioners/consultants from various domains in the food and beverage industries.

Book Feasibility and Assessment of High Temperature Short Time HTST Processing on the Quality Characteristics of Dry Edible Beans

Download or read book Feasibility and Assessment of High Temperature Short Time HTST Processing on the Quality Characteristics of Dry Edible Beans written by Karen Kay Kane and published by . This book was released on 1992 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Enhancing Seed and End use Quality of Organic Dry Beans Through Genetic Improvement and Innovative Processing Methods

Download or read book Enhancing Seed and End use Quality of Organic Dry Beans Through Genetic Improvement and Innovative Processing Methods written by Weijia Wang and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The consumer demand for organically produced dry beans (Phaseolus vulgaris L.) continues to increase in the U.S. Organic farmers are faced with production and harvest challenges that impact the processing and end-use quality of dry beans. One major challenge is seed coat mechanical damage induced during harvest, which is a concern for both organic and conventional growers, but the latter has more tools to manage harvest to reduce the impact of the damage. The goal of this research is to improve organic dry bean end-use quality by exploring the genetic variability for mechanically induced seed coat damage, developing enhanced end-use product processing methods, and investigating the variations in seed quality related characteristics. Kidney and black bean market classes are the focus of this work due to their importance in organic production and challenges with end-use quality, especially seed coat splitting and canning quality. Genetic variability for seed coat splitting was evaluated in a collection of 61 kidney beans from three market classes including dark red kidney (DRK), light red kidney (LRK), and white kidney (WK) beans. The beans were harvested under two conditions to induce mild and severe seed coat damage as well as the downstream processing quality of the beans. LRK was found to be more susceptible to seed coat damage than the other two market classes with the highest average seed coat check (SCC) severity score. Genotypes less susceptible to seed coat damage than others were identified within each market class. Seed coat thickness was found not to be a good indicator for SCC severity. SCC severity scores and canning quality appearance scores were found to be negatively correlated. SCC severity score of combine threshed seeds can be used as a selection factor in variety improvement for resilience to mechanical damage. Canning and pouch processing methods were further explored as means to add value to organically produced beans. Pilot-scale pouch and canning processing protocols were developed and updated for use in dry bean breeding programs. The protocols included innovative virtual quality evaluation methods and methods to improve the processing quality of organic dry beans. Both methods were utilized with dry beans from different market classes to test the methods and identify the expected variations in processing quality. A harvest survey was conducted with participation from Michigan bean growers. Nine out of 22 black bean samples had a higher than 20% SCC percentage which is considered unacceptable in the industry standard. In general, variations in mechanical seed coat damage is a result of a series of factors including the genetics of the seeds, the seed moisture content, the environmental condition, and℗ the operation of harvest method. The end-use quality of organic dry beans can be enhanced using the identified genetic variability and improved processing methods.℗

Book Handbook of Vegetables and Vegetable Processing

Download or read book Handbook of Vegetables and Vegetable Processing written by Nirmal K. Sinha and published by John Wiley & Sons. This book was released on 2010-12-21 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World-renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development. Special Features: Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteins Unparalleled expertise on important topics from more than 50 respected authors

Book American Doctoral Dissertations

Download or read book American Doctoral Dissertations written by and published by . This book was released on 1994 with total page 800 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Handbook of Vegetables and Vegetable Processing

Download or read book Handbook of Vegetables and Vegetable Processing written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2018-02-14 with total page 1102 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.