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Author : D. K. Salunkhe
Publisher : CRC Press
Page : 344 pages
File Size : 53,9 Mb
Release : 1989-08-31
Category : Technology & Engineering
ISBN : 0849305543
Author : D. K. Salunkhe
Publisher : CRC PressI Llc
Page : 336 pages
File Size : 44,8 Mb
Release : 1989
Category : Technology & Engineering
ISBN : 084930556X
Author : D. K. Salunkhe
Publisher : CRC-Press
Page : 304 pages
File Size : 53,5 Mb
Release : 1989-08-31
Category : Technology & Engineering
ISBN : 0849305551
Cowpea. French bean. Green gram. Horse gram. Jack bean. Lathyrus bean. Lentil. Lima bean. Lupine. Moth bean. Peanut. Pea. Pigeonpea. Rice bean.
Author : D. K. Salunkhe
Publisher : CRC-Press
Page : 336 pages
File Size : 47,5 Mb
Release : 1989-08-31
Category : Technology & Engineering
ISBN : 084930556X
Author : Shyam S. Yadav,David McNeil,Philip C. Stevenson
Publisher : Springer Science & Business Media
Page : 472 pages
File Size : 40,9 Mb
Release : 2007-09-08
Category : Science
ISBN : 9781402063138
The lentil was one of the first foods ever to have been cultivated. This book presents the most comprehensive and up-to-date review of research on lentil production, biotic and abiotic stress management, quality seed production, storage techniques and lentil growing around the world. This book will be of great value to legume breeders, scientists, nutritionists, academic researchers, graduate students, farmers, traders and consumers in the developed and the developing world.
Author : R. Knight
Publisher : Springer Science & Business Media
Page : 694 pages
File Size : 40,6 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401143851
Proceedings of the Third International Food Legumes Research Conference
Author : D. K. Salunkhe,S. S. Kadam
Publisher : CRC Press
Page : 750 pages
File Size : 51,5 Mb
Release : 1998-03-19
Category : Technology & Engineering
ISBN : 0824701054
"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "
Author : Antonio M. De Ron
Publisher : Springer
Page : 438 pages
File Size : 46,8 Mb
Release : 2015-08-27
Category : Science
ISBN : 9781493927975
This book is devoted to grain legumes and include eight chapters devoted to the breeding of specific grain legume crops and five general chapters dealing with important topics which are common to most of the species in focus. Soybean is not included in the book as it is commonly considered an oil crop more than a grain legume and is included in the Oil Crops Volume of the Handbook of Plant Breeding.Legume species belong to the Fabaceae family and are characterized by their fruit, usually called pod. Several species of this family were domesticated by humans, such as soybean, common bean, faba bean, pea, chickpea, lentil, peanut, or cowpea. Some of these species are of great relevance as human and animal food. Food legumes are consumed either by their immature pod or their dry seeds, which have a high protein content. Globally, grain legumes are the most relevant source of plant protein, especially in many countries of Africa and Latin America, but there are some constraints in their production, such as a poor adaptation, pest and diseases and unstable yield. Current research trends in Legumes are focused on new methodologies involving genetic and omic studies, as well as new approaches to the genetic improvement of these species, including the relationships with their symbiotic rhizobia.
Author : Fred J. Muehlbauer,W.J. Kaiser
Publisher : Springer Science & Business Media
Page : 1004 pages
File Size : 48,5 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401107983
The goal of the Second International Food Legume Research Conference held in Cairo, Egypt was to build on the success of the first conference held nearly 6 years earlier at Spokane, Washington, USA. It was at that first conference where the decision was made to hold the second Conference in Egypt and so near the ancestral home of these food legume crops. It has been a long held view that the cool season food legumes had their origin in the Mediterranean basin and the Near-east arc, and there is little doubt that food legumes were a staple food of the ancient Egyptian civilization. The cool season food legumes have the reputation for producing at least some yield under adverse conditions of poor fertility and limited moisture, i. e. , in circumstances where other crops are likely to fail completely. Yields of cool season food legumes are particularly poor in those regions where they are most important to local populations. The influx of more profitable crops such as wheat, maize, and soybeans have gradually relegated the food legumes to marginal areas with poor fertility and limited water which exposes them to even greater degrees of stress. In the past two decades, production of food legumes has declined in most of the developing countries while at the same time it has expanded greatly in Canada, Australia, and most notably in Turkey.
Author : Maria Ángeles Martín-Cabrejas
Publisher : Royal Society of Chemistry
Page : 368 pages
File Size : 45,8 Mb
Release : 2019-01-02
Category : Medical
ISBN : 9781788011617
Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidemiological studies suggest that natural antioxidants can protect us against oxidative stress that is closely associated with cancer and cardiovascular disease. Legumes are a valuable source of bioactive compounds such as phenolic compounds, peptides and non-nutritional factors. They are rich in several important micronutrients, including potassium, magnesium, folate, iron, and zinc, and are an important source of protein in vegetarian diets. They are among the only plant foods that provide significant amounts of the amino acid, lysine. Commonly consumed legumes are also rich in total and soluble fibre as well as in resistant starch. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes. The international spread of contributors will describe the key factors that influence consumer acceptance of legumes in the diet, as well as the known functional properties of legumes and legume based food products. It will serve as an excellent and up-to-date reference for food scientists, food chemists, researchers in human nutrition, dietetics and the chemistry of natural compounds.
Author : Maria Saarela
Publisher : Elsevier
Page : 671 pages
File Size : 45,5 Mb
Release : 2011-04-30
Category : Health & Fitness
ISBN : 9780857092557
The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods. Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia Focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases Examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products
Author : Jose C. Jimenez-Lopez,Karam B. Singh,Alfonso Clemente,Matthew Nicholas Nelson,Sergio J. Ochatt,Penelope Mary Collina Smith
Publisher : Frontiers Media SA
Page : 516 pages
File Size : 54,9 Mb
Release : 2020-08-12
Category : Electronic
ISBN : 9782889639359
Author : D. K. Salunkhe,J. K. Chavan
Publisher : CRC Press
Page : 216 pages
File Size : 54,8 Mb
Release : 1989-11-30
Category : Technology & Engineering
ISBN : 0849368111
This concisely written book presents information on types of plant phenolics. The sole focus of this volume is on dietary tannins. It reviews the fact that tannins interact with dietary proteins, carbohydrates, minerals, vitamins, digestive enzymes, and lower nutrient availability. This work reveals that in certain parts of the world, tannins also have been reported as carcinogenic. This literature comprehensively reviews chemistry and plant biochemistry, and methods of extraction. It also explains the harmful and toxic effects and remedies to alleviate dietary tannins. This useful resource is a must for all food scientists, nutritionists, biochemists, and animal scientists throughout the world.
Author : Debjyoti Sen Gupta,Sanjeev Gupta,Jitendra Kumar
Publisher : Springer Nature
Page : 269 pages
File Size : 45,8 Mb
Release : 2021-01-18
Category : Technology & Engineering
ISBN : 9783030592158
More than 20 million childhood deaths occur every year due to the micronutrient deficiency and diet-related non-communicable diseases (cardiovascular diseases, cancers, chronic respiratory diseases and diabetes). The United Nations (UN) recently announced that the increase in chronic, non-communicable diseases has resulted in 36 million deaths around the world annually, claiming more lives than all other causes combined. These chronic diseases are not isolated to developed countries and are even more pronounced in the developing world. Such chronic illnesses have caused far more deaths than infectious diseases throughout the world (except Africa) in recent years. Therefore, enrichment of micronutrients in staple food crops is of paramount importance for the nutritional security in our world. Biofortification is the development of micronutrient- and/or vitamin-rich crops using traditional crop improvement practices as well as modern biotechnology tools. It is a more sustainable and cost effective method than food supplementation, fortification and diet diversification. This work consolidates available information on the different aspects of breeding for improved nutrition of pulses. An overview of entire pulses based on their nutritional profile is given so that audience can find the desired information easily. Food legumes are the active ingredients in many gluten-free food products and there is a continuous rise of the use of pulses flour in milling and baking processes. Our book sheds light on recent efforts and the underlying constraints of meeting the public demand. We believe this work provides the basic information for anyone interested in biofortification and stimulate further research to meet this unique challenge.
Author : R.J. Summerfield
Publisher : Springer Science & Business Media
Page : 1149 pages
File Size : 55,8 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789400927643
The genesis of the International Food Legume Research Conference (IFLRC) can be traced back to 1983 - and so this Volume, the Proceedings of that Conference, has had a gestation period of close to five years. Professor Norman Simmonds, the perennial Book Review Editor of Experimental Agriculture, has expressed the opinion (vol. 22, p. 201, 1986) that "Many symposial volumes are just plain awful!" Elsewhere (Nature vol. 312, pp. 201-2, 1984), Anthony Watkinson - then a Commissioning Editor at Oxford University Press has described several reasons which have led him to believe that "Conference proceedings - symposia - are generally disliked . . . . To put it mildly, this type of publication has a bad name". The problems, from an author's perspective, of contributing to any many-authored publication are aired in an exchange of correspondence in Biologist (vol. 30, pp. 123 and 180, 1983; and vol. 31, pp. 3 and 69,1984). And from the editor's viewpoint, D. J. Weatherall - then Nuffield Professor of Clinical Medicine at the University of Oxford - has described (Nature vol. 317, p.
