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Dry Beans and Pulses: Production, Processing, and Nutrition

Dry Beans and Pulses: Production, Processing, and Nutrition

          
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About the Book

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.

Table of Contents:
Contributors vii Preface xi Part I: Overview, Production and Postharvest Technologies 1 1. Global Production, Trade, Processing and Nutritional Profile of Dry Beans and Other Pulses 3 Muhammad Siddiq, Mark A. Uebersax, and Farihah Siddiq 2. Dry Bean Breeding and Production Technologies 29 Phillip N. Miklas, James D. Kelly, and Karen A. Cichy 3. Physical and Physiological Characteristics and Market Classes of Common Beans 57 Mark A. Uebersax, Carlos Urrea, and Muhammad Siddiq 4. Harvesting, Postharvest Handling, Distribution, and Marketing of Dry Beans 81 Mark A. Uebersax, Muhammad Siddiq, Joe Cramer, and Scott Bales 5. Hard- to- Cook and Other Storage- Induced Quality Defects in Dry Beans 105 Mark A. Uebersax, Muhammad Siddiq, and Makafui Borbi Part II: Composition, Value-added Processing and Quality 129 6. Composition of Raw and Processed Dry Beans and Other Pulses 131 Elham Azarpazhooh and Jasim Ahmed 7. Hydration, Blanching and Thermal Processing of Dry Beans 159 Dharmendra K. Mishra, Norm J. Matella, Rabiha Binti Sulaiman, and Kirk D. Dolan 8. Processing and Quality Evaluation of Canned Dry Beans 191 Brittany L. White, Luke R. Howard, Mark A. Uebersax, and Kirk D. Dolan 9. Extrusion Processing of Dry Beans and Pulses 225 Jose De J. Berrios, Jack N. Losso, and Irene Albertos 10. Processing and Functional Properties of Dry Bean Flours and Fractions 247 Xin Rui and Sharon Hooper 11. Optical Sensing Technologies for Nondestructive Quality Assessment in Dry Beans 277 Fernando A. Mendoza, Jason A. Wiesinger, and Karen A. Cichy 12. Utilization of Dry Beans and Other Pulses as Ingredients in Diverse Food Products 307 Heather Hill 13. Cowpea Composition, Processing, and Products 331 Robert D. Phillips, Firibu Kwesi Saalia, and Nicole Sharon Affrifah 14. Faba (Broad) Bean Production, Processing, and Nutritional Profile 359 Sanju Bala Dhull, Mohd. Kashif Kidwai, Muhammad Siddiq, and Jiwan S. Sidhu 15. Production, Processing, and Nutritional Profile of Chickpeas and Lentils 383 Jiwan S. Sidhu, Tasleem Zafar, Patnarin Benyathiar, and Muhammad Nasir 16. Processing and Utilization of Dry Beans and Pulses in Africa 409 Jose Jackson, Joyce Kinabo, Rosemary Lekalake, and Kebadire Mogotsi 17. Processing and Nutritional Profile of Mung Bean, Black Gram, Pigeon Pea, Lupin, Moth Bean, and Indian Vetch 431 Muhammad Nasir, Jiwan S. Sidhu, and Dalbir Singh Sogi Part III: Culinology, Nutrition, Health Benefits, And Food Security 453 18. A Culinology ® Perspective of Dry Beans and Other Pulses 455 Samir Amin and Carl P. Borchgrevink 19. Nutrition and Human Health Benefits of Dry Beans and Other Pulses 481 Chelsea Didinger, Michelle T. Foster, Marisa Bunning, and Henry J. Thompson 20. Health Implications and Nutrient Bioavailability of Bioactive Compounds in Dry Beans and Other Pulses 505 Jason A. Wiesinger, Frédéric Marsolais, and Raymond P. Glahn 21. A Systems Perspective of the Role of Dry Beans and Pulses in the Future of Global Food Security: Opportunities and Challenges 531 John Medendorp, David DeYoung, Deepa G. Thiagarajan, Randy Duckworth, and Barry Pittendrigh  Index 551


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Product Details
  • ISBN-13: 9781119777113
  • Publisher: John Wiley & Sons Inc
  • Publisher Imprint: John Wiley & Sons Inc
  • Height: 244 mm
  • No of Pages: 592
  • Spine Width: 33 mm
  • Weight: 1146 gr
  • ISBN-10: 1119777119
  • Publisher Date: 20 Jan 2022
  • Binding: Hardback
  • Language: English
  • Returnable: N
  • Sub Title: Production, Processing, and Nutrition
  • Width: 170 mm


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