Dry Beans and Pulses : Production, Processing, and Nutrition
Language: English
Published by Wiley Feb 2022, 2022
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
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Add to basketItem description from seller
Neuware - Die zweite Auflage des umfassendsten maßgeblichen Referenzwerks zu Erzeugung, Verarbeitung und Nährwert von Trockenbohnen ist jetzt erhältlich. Seit dem Erscheinen der ersten Auflage von Dry Beans and Pulses: Production, Processing, and Nutrition im Jahr 2012 hat die Beliebtheit von Hülsenfrüchten über die traditionelle Nutzung hinaus als nachhaltige, nährstoffreiche Zutat für Fleischalternativen und andere Lebensmittelprodukte beträchtlich zugenommen. In der vollständig überarbeiteten Neuauflage wird das Thema weiterhin unter Berücksichtigung der gesamten Wertschöpfungskette betrachtet. Die Leserinnen und Leser erhalten aktuelle Informationen über Züchtung, Zusammensetzung, Qualität, Nährwertprofile, Nachernte- und Verarbeitungstechniken, Lebensmittelsicherheit, die Bedeutung für die menschliche Gesundheit und viele weitere Aspekte. Ein Team von mehr als fünfzig Autoren betrachtet die aktuellen Forschungsergebnisse, Verbrauchertrends, neue Produkte und Fragen der Lebensmittelsicherheit bei der Verarbeitung von Trockenbohnen und Veredelungstechniken. Neu hinzugekommene Kapitel beschäftigen sich mit dem Hard-to-cook-Phänomen und anderen lagerungsbedingten Qualitätsmängeln, einer Qualitätsbewertung roher und verarbeiteter Hülsenfrüchte mit innovativen Technologien, der Nutzung von Trockenbohnen und Hülsenfrüchten als Zutat in verschiedenen Lebensmittelprodukten sowie der Produktion, Verarbeitung und dem Nährwertprofil von Faba-Bohnen, Kichererbsen und Linsen. Dieses umfassende Werk, das sich sowohl mit herkömmlich verwendeten als auch mit anderen Bohnenarten befasst, bietet den Leserinnen und Lesern: \* Neue Themen, erweiterte Betrachtungen, durchgängig aktualisierte Referenzen sowie zusätzliche Abbildungen und Tabellen \* Ausführliche Informationen zu den wichtigsten Aspekten der Produktionstechnologien, der Veredelung und der Kulinologie \* Eine Analyse von Produktion und Verbrauch auf globaler Ebene, von Verpackung und Vertrieb sowie der Bioverfügbarkeit der bioaktiven Substanzen im Rahmen der Ernährung \* Eine Darstellung der weltweiten Bemühungen zur Verbesserung der Qualität und Nutzung von Trockenbohnen und Hülsenfrüchten \* Eine Besprechung der aktuellen Trends und neuer Anwendungen der antioxidativen Eigenschaften von Trockenbohnen als Functional Food \* Kapitel aus der Feder von Experten in Fachbereichen wie Pflanzenbau, Gartenbau, Lebensmittelwissenschaft und -technologie, Lebensmittelbiochemie und -technik sowie Ernährungs- und Umweltwissenschaften Die zweite Auflage von Dry Beans and Pulses: Production, Processing, and Nutrition ist eine Pflichtlektüre für Lebensmittel- und Ernährungswissenschaftler, Agronomen, Forscher, Fachleute für Lebensmittelverarbeitung und Lebensmittelsicherheit sowie Lebensmitteltechniker und -chemiker, die sich mit der Verarbeitung von Trockenbohnen und Veredelungstechnologien beschäftigen.…
Seller Inventory # 9781119777113
- Title
- Dry Beans and Pulses : Production, Processing, and Nutrition
- Author
- Muhammad Siddiq
- Publisher
- Wiley Feb 2022
- Publication year
- 2022
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1119777119
- ISBN 13
- 9781119777113
- Edition
- 2nd Edition
- Item weight
- 1,202 grams
- Dimensions
- 250x175x36 mm
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.
"Synopsis" may belong to another edition of this title.
About the Author
Muhammad Siddiq, Research Associate Professor, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA. His research interests include value-added Agri-food processing technology and quality evaluation.
Mark A. Uebersax, Professor Emeritus, Department of Food Science and Human Nutrition, Michigan State University, Perry, MI, USA. His primary research area is in fruit and vegetable processing, including dry beans.
"About the title" may belong to another edition of this title.
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