Dry Beans and Pulses: Production, Processing and Nutrition

— —

Mark A. Uebersax (Michigan State University, East Lansing, MI, USA) Muhammad Siddiq (Michigan State University, East Lansing, MI, USA)

Dry Beans and Pulses

Name: Dry Beans and Pulses
Price: 409.95 AUD
Availability: OutOfStock
ISBN: 9780813823874

Production, Processing and Nutrition

Mark A. Uebersax (Michigan State University, East Lansing, MI, USA), Muhammad Siddiq (Michigan State University, East Lansing, MI, USA)

$409.95

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Wiley-Blackwell
19 November 2012

Food & beverage technology; Agronomy & crop production

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.

Edited by: Mark A. Uebersax (Michigan State University East Lansing MI USA), Muhammad Siddiq (Michigan State University, East Lansing, MI, USA)
Imprint: Wiley-Blackwell
Country of Publication: United Kingdom
Dimensions: Height: 252mm, Width: 180mm, Spine: 24mm
Weight: 957g
ISBN: 9780813823874
ISBN 10: 0813823870
Pages: 408
Publication Date: 19 November 2012
Audience: Professional and scholarly , Undergraduate
Replaced By: 9781119777113
Format: Hardback
Publisher's Status: Active

Contributors vii Preface ix PART I: OVERVIEW, PRODUCTION AND POSTHARVEST TECHNOLOGIES 1 1. Dry Beans and Pulses Production and Consumption—An Overview 3 Muhammad Siddiq and Mark A. Uebersax 2. Dry Bean Breeding and Production Technologies 23 James D. Kelly and Karen A. Cichy 3. Market Classes and Physical and Physiological Characteristics of Dry Beans 55 Mark A. Uebersax and Muhammad Siddiq 4. Postharvest Storage Quality, Packaging and Distribution of Dry Beans 75 Mark A. Uebersax and Muhammad Siddiq PART II: COMPOSITION, VALUE-ADDED PROCESSING AND QUALITY 101 5. Composition of Processed Dry Beans and Pulses 103 Elham Azarpazhooh and Joyce I. Boye 6. Hydration, Blanching and Thermal Processing of Dry Beans 129 Norman J. Matella, Dharmendra K. Mishra and Kirk D. Dolan 7. Canned Whole Dry Beans and Bean Products 155 Brittany L. White and Luke R. Howard 8. Extrusion Processing of Dry Beans and Pulses 185 Jose De J. Berrios, José Luis Ramírez Ascheri and Jack N. Losso 9. Processing of Dry Bean Flours and Fractions 205 Xin Rui and Joyce I. Boye 10. Cowpea Processing and Products 235 Robert D. Phillips 11. Utilization of Dry Beans and Pulses in Africa 261 Jose Jackson, Joyce Kinabo, Peter Mamiro, Delphina Mamiro and Victoria Jideani 12. Common Pulses: Chickpea, Lentil, Mungbean, Black Gram, Pigeon Pea and Indian Vetch 283 Muhammad Nasir and Jiwan S. Sidhu PART III: CULINOLOGY, NUTRITION AND SIGNIFICANCE IN HUMAN HEALTH 311 13. Culinary Perspective of Dry Beans and Pulses 313 Carl P. Borchgrevink 14. Nutrition and Human Health Benefits of Dry Beans and Pulses 335 Elizabeth A. Rondini, Kathleen G. Barrett and Maurice R. Bennink 15. Chemistry and Implications of Antinutritional Factors in Dry Beans and Pulses 359 Shridhar K. Sathe Index 379

Muhammad Siddiq, Associate Professor and Mark A. Uebersax, Professor Emeritus, both of the Department of Food Science & Human Nutrition, at Michigan State University, East Lansing, Michigan, USA

Reviews for Dry Beans and Pulses: Production, Processing and Nutrition

Therefore, the book will be of interest largely to those who are interested in dry beans' production, processing, nutrition and health aspects rather than pulses. ( Experimental Agriculture , 1 October 2013)