{"product_id":"lentils-isbn-9781119866893","title":"Lentils","description":"\u003cb\u003eLENTILS\u003c\/b\u003e \u003cp\u003e\u003cb\u003eUnderstand the future of plant protein with this comprehensive overview\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eLentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eLentils\u003c\/i\u003e provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to sale to consumption. It focuses particularly on pre- and post-harvest processing, alerting readers to the possibilities of lentils in a newly health and environmentally conscious global food marketplace. The result is a thorough, highly accessible, and navigable introduction to a vital subject. \u003c\/p\u003e\u003cp\u003eThe reader can also find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDetailed coverage of lentils including global production\/trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessment\u003c\/li\u003e \u003cli\u003eInnovative three-part structure to facilitate reader navigation\u003c\/li\u003e \u003cli\u003eDedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologies\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eThe book can be used as a useful reference for academics and researchers who are working in the fields of food science, food technology, food process engineering, and applied nutrition, as well as for food industry professionals and government regulators with an interest in food production, food security, and the global food market dynamics. \u003c\/p\u003e\u003cp\u003e\u003cb\u003ePart I:  Overview, breeding practices, postharvest handling and storage\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1. An overview of lentil production, trade, processing and nutrient profile\u003c\/p\u003e \u003cp\u003e2. Recent advances in lentil genetics, genomics, and molecular breeding \u003c\/p\u003e \u003cp\u003e3. Preharvest quality management, postharvest handling and consumption trends of lentils\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II: Processing, physical and functional properties, food and non-food applications\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4. Value-added processing of lentils and emerging research trends\u003c\/p\u003e \u003cp\u003e5. Milling and fractionation processing of lentils\u003c\/p\u003e \u003cp\u003e6. Functional properties of lentils and its ingredients in natural or processed form\u003c\/p\u003e \u003cp\u003e7. Rheological properties of lentil protein and starch\u003c\/p\u003e \u003cp\u003e8. Pasting, thermal, and structural properties of lentils\u003c\/p\u003e \u003cp\u003e9. Lentil protein: a sustainable and green alternative to animal meat protein\u003c\/p\u003e \u003cp\u003e10. Utilization of lentils in different food products\u003c\/p\u003e \u003cp\u003e11. Non-food applications of lentils and their processing byproducts\u003c\/p\u003e \u003cp\u003e12. Innovative processing technologies for lentil flour, protein and starch\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III:  Nutrition, antinutrients, sensory properties, and global consumption trends\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13. Nutritional profile, bioactive compounds and health benefits of lentils\u003c\/p\u003e \u003cp\u003e14. Antinutritional factors in lentils: Their effect on bioavailability of nutrients and significance in human health\u003c\/p\u003e \u003cp\u003e15. Sensory properties of cooked lentils and lentil-based products\u003c\/p\u003e \u003cp\u003e16. Global consumption and culinary trends in lentils utilization\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eJasim Ahmed\u003c\/b\u003e is a Research Scientist at the Kuwait Institute for Scientific Research, Safat, Kuwait.  \u003c\/p\u003e\u003cp\u003e\u003cb\u003eMuhammad Siddiq\u003c\/b\u003e is a Food Science Consultant in Windsor, Ontario, Canada. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eMark A. Uebersax\u003c\/b\u003e is an Emeritus Professor in the Department of Food Science and Human Nutrition, Michigan State University, Michigan, USA.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eUnderstand the future of plant protein with this comprehensive overview\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eLentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eLentils\u003c\/i\u003e provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to sale to consumption. It focuses particularly on pre- and post-harvest processing, alerting readers to the possibilities of lentils in a newly health and environmentally conscious global food marketplace. The result is a thorough, highly accessible, and navigable introduction to a vital subject. \u003c\/p\u003e\u003cp\u003eThe reader can also find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDetailed coverage of lentils including global production\/trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessment\u003c\/li\u003e \u003cli\u003eInnovative three-part structure to facilitate reader navigation\u003c\/li\u003e \u003cli\u003eDedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologies\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eThe book can be used as a useful reference for academics and researchers who are working in the fields of food science, food technology, food process engineering, and applied nutrition, as well as for food industry professionals and government regulators with an interest in food production, food security, and the global food market dynamics.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989524103397,"sku":"NP9781119866893","price":200.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119866893.jpg?v=1761784453","url":"https:\/\/k12savings.com\/es\/products\/lentils-isbn-9781119866893","provider":"K12savings","version":"1.0","type":"link"}