{"product_id":"dry-beans-and-pulses-isbn-9780813823874","title":"Dry Beans and Pulses","description":"\u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eNumerous 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.\u003c\/p\u003e \u003cp\u003eThis 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:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eOverview, production and postharvest technologies of beans and pulses\u003c\/li\u003e \u003cli\u003eComposition, value-added processing and quality\u003c\/li\u003e \u003cli\u003eCulinology, nutrition, and significance in human health\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eContributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. \u003ci\u003eDry Beans and Pulses Production, Processing and Nutrition\u003c\/i\u003e is an essential resource for scientists, processors and nutritionists, whatever the work setting.\u003c\/p\u003e  Contributors vii  \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART I: OVERVIEW, PRODUCTION AND POSTHARVEST TECHNOLOGIES 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1. Dry Beans and Pulses Production and Consumption—An Overview 3\u003cbr\u003e \u003ci\u003eMuhammad Siddiq and Mark A. Uebersax\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2. Dry Bean Breeding and Production Technologies 23\u003cbr\u003e \u003ci\u003eJames D. Kelly and Karen A. Cichy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3. Market Classes and Physical and Physiological Characteristics of Dry Beans 55\u003cbr\u003e \u003ci\u003eMark A. Uebersax and Muhammad Siddiq\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4. Postharvest Storage Quality, Packaging and Distribution of Dry Beans 75\u003cbr\u003e \u003ci\u003eMark A. Uebersax and Muhammad Siddiq\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART II: COMPOSITION, VALUE-ADDED PROCESSING AND QUALITY 101\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5. Composition of Processed Dry Beans and Pulses 103\u003cbr\u003e \u003ci\u003eElham Azarpazhooh and Joyce I. Boye\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6. Hydration, Blanching and Thermal Processing of Dry Beans 129\u003cbr\u003e \u003ci\u003eNorman J. Matella, Dharmendra K. Mishra and Kirk D. Dolan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7. Canned Whole Dry Beans and Bean Products 155\u003cbr\u003e \u003ci\u003eBrittany L. White and Luke R. Howard\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8. Extrusion Processing of Dry Beans and Pulses 185\u003cbr\u003e \u003ci\u003eJose De J. Berrios, José Luis Ramírez Ascheri and Jack N. Losso\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9. Processing of Dry Bean Flours and Fractions 205\u003cbr\u003e \u003ci\u003eXin Rui and Joyce I. Boye\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10. Cowpea Processing and Products 235\u003cbr\u003e \u003ci\u003eRobert D. Phillips\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11. Utilization of Dry Beans and Pulses in Africa 261\u003cbr\u003e \u003ci\u003eJose Jackson, Joyce Kinabo, Peter Mamiro, Delphina Mamiro and Victoria Jideani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12. Common Pulses: Chickpea, Lentil, Mungbean, Black Gram, Pigeon Pea and Indian Vetch 283\u003cbr\u003e \u003ci\u003eMuhammad Nasir and Jiwan S. Sidhu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART III: CULINOLOGY, NUTRITION AND SIGNIFICANCE IN HUMAN HEALTH 311\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13. Culinary Perspective of Dry Beans and Pulses 313\u003cbr\u003e \u003ci\u003eCarl P. Borchgrevink\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14. Nutrition and Human Health Benefits of Dry Beans and Pulses 335\u003cbr\u003e \u003ci\u003eElizabeth A. Rondini, Kathleen G. Barrett and Maurice R. Bennink\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15. Chemistry and Implications of Antinutritional Factors in Dry Beans and Pulses 359\u003cbr\u003e \u003ci\u003eShridhar K. Sathe\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 379\u003c\/p\u003e  \u003cp\u003e“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.”  (\u003ci\u003eExperimental Agriculture\u003c\/i\u003e, 1 October 2013)\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e\u003cb\u003eMuhammad Siddiq\u003c\/b\u003e, Associate Professor and \u003cb\u003eMark A. Uebersax\u003c\/b\u003e, Professor Emeritus, both of the Department of Food Science \u0026amp; Human Nutrition, at Michigan State University, East Lansing, Michigan, USA\u003c\/p\u003e  \u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eNumerous 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.\u003c\/p\u003e \u003cp\u003eThis 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:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eOverview, production and postharvest technologies of beans and pulses\u003c\/li\u003e \u003cli\u003eComposition, value-added processing and quality\u003c\/li\u003e \u003cli\u003eCulinology, nutrition, and significance in human health\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eContributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. \u003ci\u003eDry Beans and Pulses Production, Processing and Nutrition\u003c\/i\u003e is an essential resource for scientists, processors and nutritionists, whatever the work setting.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989089108197,"sku":"NP9780813823874","price":246.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813823874.jpg?v=1761782749","url":"https:\/\/k12savings.com\/es\/products\/dry-beans-and-pulses-isbn-9780813823874","provider":"K12savings","version":"1.0","type":"link"}