Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition - Группа авторов - Страница 2

1  Cover

2  Title Page

3  Copyright Page

4  Contributors

5  Preface

6  Part I: Overview, Production and Postharvest Technologies 1 Global Production, Trade, Processing and Nutritional Profile of Dry Beans and Other Pulses INTRODUCTION PRODUCTION AND TRADE CONSUMPTION TRENDS OF DRY BEANS DRY BEANS AND OTHER PULSES AS A DIVERSE FOOD RESOURCE NUTRITIONAL PROFILE AND HEALTH BENEFITS CONSTRAINTS TO UTILIZATION OF BEANS AND OTHER PULSES LEGUMES AND SUSTAINABILITY OF AGRICULTURAL SYSTEMS BEANS AND OTHER PULSES IN WORLD FOOD SECURITY SUMMARY REFERENCES 2 Dry Bean Breeding and Production Technologies INTRODUCTION PRODUCTION PRACTICES AND TRENDS BEAN GENETICS BREEDING PROCEDURES AND PRACTICES BREEDING METHODS BREEDING FOR SPECIFIC TRAITS GENOMIC RESEARCH AND TRANSGENIC BEANS FUTURE DIRECTIONS REFERENCES 3 Physical and Physiological Characteristics and Market Classes of Common Beans INTRODUCTION COMMERCIAL MARKET CLASSES OF COMMON BEANS PHYSIOLOGY OF COMMON BEAN SEED CHARACTERISTICS OF SEED SIZE AND SHAPE SEED COAT PIGMENTATION AND COLOR USDA STANDARDS FOR COMMON BEANS AND SELECTED PULSES SEED CERTIFICATION SUMMARY REFERENCES 4 Harvesting, Postharvest Handling, Distribution, and Marketing of Dry Beans INTRODUCTION HARVESTING AND DRY BEAN QUALITY POSTHARVEST OPERATIONS DRY BEAN STORAGE AND HANDLING PACKAGING AND MARKET DISTRIBUTION MARKETING OF DRY BEANS POSTHARVEST STORAGE QUALITY BEAN HANDLING AND FOOD SAFETY SUMMARY REFERENCES 5 Hard‐to‐Cook and Other Storage‐Induced Quality Defects in Dry Beans INTRODUCTION POSTHARVEST STORAGE AND BEAN QUALITY STORAGE INDUCED DEFECTS QUALITY DEFECTS IN COOKED/PROCESSED HTC BEANS SUMMARY REFERENCES

7  Part II: Composition, Value‐Added Processing and Quality 6 Composition of Raw and Processed Dry Beans and Other Pulses INTRODUCTION PROCESSING AND THE COMPOSITION OF DRY BEANS PROCESSING AND THE NUTRITIONAL QUALITY OF BEANS NOVEL PROCESSING METHODS AND IMPACTS ON COMPOSITION CONCLUSION REFERENCES 7 Hydration, Blanching and Thermal Processing of Dry Beans INTRODUCTION BEAN HYDRATION AND DIFFUSION PHENOMENA BLANCHING THERMAL PROCESSING SUMMARY REFERENCES 8 Processing and Quality Evaluation of Canned Dry Beans INTRODUCTION PROCESSING PROCEDURES CANNED BEAN PACK STYLES FILLING AND CAN SIZES THERMAL PROCESSING FOOD SAFETY REGULATIONS QUALITY OF BEAN PRODUCTS QUALITY CHANGES DURING THERMAL PROCESSING INNOVATIVE TRENDS FOR CANNED BEANS APPLICATIONS SUMMARY REFERENCES 9 Extrusion Processing of Dry Beans and Pulses INTRODUCTION EXTRUSION TECHNOLOGY AND SYSTEMS OVERVIEW OF EXTRUDED DRY BEANS AND PULSES PULSES AND OTHER PLANT‐BASED PROTEINS AS SUSTAINABLE FOOD INGREDIENTS QUALITY OF EXTRUDED DRY BEANS AND PULSES PRODUCTS SUMMARY REFERENCES 10 Processing and Functional Properties of Dry Bean Flours and Fractions INTRODUCTION COMPOSITION AND HEALTH BENEFITS OF BEAN FLOURS EXTRACTION PROTOCOLS FOR PROTEIN EXTRACTION PROTOCOLS FOR STARCH EXTRACTION PROTOCOLS FOR DIETARY FIBER PHYSICO‐CHEMICAL PROPERTIES OF THE MAJOR BEAN FRACTIONS FOOD APPLICATIONS − CASE STUDY, PASTA CONCLUSION REFERENCES 11 Optical Sensing Technologies for Nondestructive Quality Assessment in Dry Beans INTRODUCTION BEAN SEED TRAITS, TESTING METHODS, AND END‐USE QUALITY MACHINE VISION TECHNOLOGY VISIBLE AND NEAR‐INFRARED SPECTROSCOPY TECHNOLOGY HYPERSPECTRAL IMAGING TECHNOLOGY BEAN QUALITY EVALUATION USING HYPERSPECTRAL IMAGING TECHNOLOGY CONCLUSIONS REFERENCES 12 Utilization of Dry Beans and Other Pulses as Ingredients in Diverse Food Products INTRODUCTION PROCESSING OF DRY BEANS AND PULSE INGREDIENTS PROTEIN BIOAVAILABILITY AND DIGESTIBILITY APPLICATIONS IN DIVERSE FOOD PRODUCTS CONSUMER PREFERENCES EMERGING TRENDS IN PULSE‐BASED PRODUCTS OTHER PULSES CONCLUSIONS ACKNOWLEDGMENTS REFERENCES 13 Cowpea Composition, Processing, and Products INTRODUCTION COMPOSITION OF COWPEAS COWPEA PROCESSING AND NUTRITIONAL AND SENSORY QUALITY BIOFORTIFICATION OF COWPEAS CONCLUSIONS AND FUTURE OUTLOOK SUMMARY REFERENCES 14 Faba (Broad) Bean Production, Processing, and Nutritional Profile INTRODUCTION PRODUCTION PRACTICES AND HARVESTING GLOBAL PRODUCTION AND TRADE COMPOSITION AND NUTRITIONAL PROFILE PROCESSING METHODS FABA BEAN PRODUCTS ROLE IN ECOSYSTEM AND ENVIRONMENTAL SUSTAINABILITY SUMMARY REFERENCES 15 Production, Processing, and Nutritional Profile of Chickpeas and Lentils INTRODUCTION CHICKPEA LENTIL INNOVATIVE PROCESSING OF CHICKPEAS AND LENTILS SUMMARY REFERENCES 16 Processing and Utilization of Dry Beans and Pulses in Africa INTRODUCTION DRY BEANS AND PULSES PRODUCTION AND UTILIZATION TRENDS BEAN AND PULSE PROCESSING RECENT DEVELOPMENTS IN BEAN PRODUCTION FUTURE RESEARCH NEEDS REFERENCES 17 Processing and Nutritional Profile of Mung Bean, Black Gram, Pigeon Pea, Lupin, Moth Bean, and Indian Vetch INTRODUCTION MUNG BEAN BLACK GRAM (MASH OR URD) PIGEON PEA LUPIN MOTH BEAN INDIAN VETCH SUMMARY REFERENCES

8  Part III: Culinology, Nutrition, Health Benefits, and Food Security 18 A Culinology^® Perspective of Dry Beans and Other Pulses INTRODUCTION EARLY EVIDENCE OF LEGUME CONSUMPTION REGIONAL BEAN CUISINES OF THE UNITED STATES WORLDWIDE BEAN AND PULSE CUISINES PREPARATION METHODS CURRENT FOOD MANUFACTURING AND RETAIL TRENDS CURRENT FOODSERVICE AND RESTAURANT TRENDS CONCLUSION REFERENCES 19 Nutrition and Human Health Benefits of Dry Beans and Other Pulses INTRODUCTION: LEGUMES’ POTENTIAL TO MITIGATE CHRONIC DISEASE AND PROMOTE PUBLIC HEALTH HEALTHFUL COMPONENTS IN PULSES PULSE CONSUMPTION AND WELL‐BEING: HEALTH PROMOTION AND DISEASE MITIGATION CONCLUSION − THE ROLE OF PULSES IN DIETARY PATTERN ACKNOWLEDGMENTS REFERENCES 20 Health Implications and Nutrient Bioavailability of Bioactive Compounds in Dry Beans and Other Pulses INTRODUCTION BIOACTIVE COMPOUND OR ANTINUTRIENT? HEALTH IMPLICATIONS CONCLUSIONS ACKNOWLEDGMENTS REFERENCES 21 A Systems Perspective of the Role of Dry Beans and Pulses in the Future of Global Food Security: Opportunities and Challenges INTRODUCTION GLOBAL FOOD SECURITY AND PULSES NUTRITION SECURITY CURRENT STATE OF LEGUMES THE FUTURE OF LEGUMES CONCLUSION: A SHIFT TOWARD LEGUMES IN GLOBAL DIETS ACKNOWLEDGEMENT REFERENCES

9  Index

10  End User License Agreement