Health Benefits Of Pulses

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Health Benefits of Pulses

Wendy J. Dahl
Health Benefits of Pulses Book PDF

Author : Wendy J. Dahl
Publisher : Springer
Page : 155 pages
File Size : 45,9 Mb
Release : 2019-04-24
Category : Technology & Engineering
ISBN : 9783030127633

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Health Benefits of Pulses by Wendy J. Dahl Pdf

This book provides a global overview of pulse intake and future trends from a variety of perspectives. Pulses, which include dried beans, peas and lentils, are second only to grains as a source of food for the world’s population. Contributors from around the globe explore a number of issues related to this food group, including their impact on global health and sustainability, the relationship between pulse intake and chronic disease, and their nutritional and gastrointestinal benefits. The primary purpose of the volume is to explore the nutritional and health benefits of pulses (starchy legumes) as a sustainable food source. Initial chapters focus on the role of pulses in complementary feeding and in the prevention of malnutrition in infants and children in the developing nations of Africa. Authors also consider the feasibility and sustainable properties of pulses as a staple food for these regions. Subsequent chapters focus on the association between pulse intake and chronic disease risk reduction. Contributors identify the unique contributions of pulses, versus legumes as a whole, to chronic disease risk and management. Additional chapters provide a comprehensive review of the nutrient contents of pulses, their bioavailability, and the nutritional impact of pulse consumption. The book also explores the phytochemicals contained in pulses from two perspectives, the traditional perspective of risk (e.g. anti-nutrients) and a nutraceutical perspective, focused on the novel benefits of pulse components (e.g. antioxidants). The editor has designed the book for students, faculty, and research scientists, as well as practicing dietitians. Members of the pulse industry, grower associations, and government agencies also will find the information relevant to their work, as will those in the private sector employed by food companies with an interest in pulse ingredients.

Health Benefits of Pulses

Wendy J. Dahl
Health Benefits of Pulses Book PDF

Author : Wendy J. Dahl
Publisher : Unknown
Page : 128 pages
File Size : 44,8 Mb
Release : 2019
Category : Legumes as food
ISBN : 3030127648

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Health Benefits of Pulses by Wendy J. Dahl Pdf

This book provides a global overview of pulse intake and future trends from a variety of perspectives. Pulses, which include dried beans, peas and lentils, are second only to grains as a source of food for the world's population. Contributors from around the globe explore a number of issues related to this food group, including their impact on global health and sustainability, the relationship between pulse intake and chronic disease, and their nutritional and gastrointestinal benefits. The primary purpose of the volume is to explore the nutritional and health benefits of pulses (starchy legumes) as a sustainable food source. Initial chapters focus on the role of pulses in complementary feeding and in the prevention of malnutrition in infants and children in the developing nations of Africa. Authors also consider the feasibility and sustainable properties of pulses as a staple food for these regions. Subsequent chapters focus on the association between pulse intake and chronic disease risk reduction. Contributors identify the unique contributions of pulses, versus legumes as a whole, to chronic disease risk and management. Additional chapters provide a comprehensive review of the nutrient contents of pulses, their bioavailability, and the nutritional impact of pulse consumption. The book also explores the phytochemicals contained in pulses from two perspectives, the traditional perspective of risk (e.g. anti-nutrients) and a nutraceutical perspective, focused on the novel benefits of pulse components (e.g. antioxidants). The editor has designed the book for students, faculty, and research scientists, as well as practicing dietitians. Members of the pulse industry, grower associations, and government agencies also will find the information relevant to their work, as will those in the private sector employed by food companies with an interest in pulse ingredients.

Cereals and Pulses

Liangli L. Yu,Rong Tsao,Fereidoon Shahidi
Cereals and Pulses Book PDF

Author : Liangli L. Yu,Rong Tsao,Fereidoon Shahidi
Publisher : John Wiley & Sons
Page : 329 pages
File Size : 47,8 Mb
Release : 2012-05-01
Category : Technology & Engineering
ISBN : 9780813818399

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Cereals and Pulses by Liangli L. Yu,Rong Tsao,Fereidoon Shahidi Pdf

Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. In wheat-based processed foods, for example, the removed 40% of the grain (mainly the bran and the germ of the wheat grain) contains the majority of the health beneficial components. These components, particularly non-essential phytochemicals such as carotenoids, polyphenols, phytosterols/ stanols, and dietary fibers, have been shown to reduce the risk of major chronic diseases of humans, such as cancer, cardiovascular diseases, and Parkinson’s disease. Such bioactives are therefore good candidates for ingredients of nutraceuticals and functional foods. There are many factors that can affect the bioactive content of cereal and pulse-based food ingredients, including genetics, growing and storage conditions, post-harvest treatments, food formulation and processing. All of these factors ultimately affect human health and wellness. Bioavailability is also important for these compounds for exerting their protective roles. Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical composition and properties of cereal and pulse crops. The nutraceutical properties of each major cereal and pulse are discussed. Coverage of cereals and pulse crops includes barley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium, sorghum, millet, common beans, field peas, faba beans, chickpea, lentil and soybeans. Chapters for each crop discuss methods to improve crop utilization, nutraceutical components and properties, bioactive compositions, antioxidant properties, beneficial health effects, disease prevention activities, and areas for future research. Also included are two chapters that examine the beneficial health properties of dietary fibers and antioxidants. Edited and written by an international team of respected researchers, this book is a reference guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, human nutrition, post-harvest treatment and processing of cereal grains and pulses. It will enable them to effect value-added food innovation for health promotion and disease risk reduction.

Pulse Foods

Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
Pulse Foods Book PDF

Author : Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
Publisher : Academic Press
Page : 483 pages
File Size : 47,7 Mb
Release : 2011-05-11
Category : Technology & Engineering
ISBN : 0123820197

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Pulse Foods by Brijesh K. Tiwari,Aoife Gowen,Brian McKenna Pdf

Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products. First reference bringing together essential information on the processing technology of pulses Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Legumes

Maria Ángeles Martín-Cabrejas
Legumes Book PDF

Author : Maria Ángeles Martín-Cabrejas
Publisher : Royal Society of Chemistry
Page : 368 pages
File Size : 55,8 Mb
Release : 2019-01-02
Category : Medical
ISBN : 9781788011617

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Legumes by Maria Ángeles Martín-Cabrejas Pdf

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.

Dry Beans and Pulses

Muhammad Siddiq,Mark A. Uebersax
Dry Beans and Pulses Book PDF

Author : Muhammad Siddiq,Mark A. Uebersax
Publisher : John Wiley & Sons
Page : 452 pages
File Size : 49,8 Mb
Release : 2012-08-29
Category : Technology & Engineering
ISBN : 9781118448281

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Dry Beans and Pulses by Muhammad Siddiq,Mark A. Uebersax Pdf

The 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. Numerous 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. This 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: Overview, production and postharvest technologies of beans and pulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.

Handbook of Cereals, Pulses, Roots, and Tubers

Sneh Punia,Anil Kumar Siroha,Manoj Kumar
Handbook of Cereals Pulses Roots and Tubers Book PDF

Author : Sneh Punia,Anil Kumar Siroha,Manoj Kumar
Publisher : CRC Press
Page : 652 pages
File Size : 53,6 Mb
Release : 2021-10-11
Category : Technology & Engineering
ISBN : 9781000429794

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Handbook of Cereals, Pulses, Roots, and Tubers by Sneh Punia,Anil Kumar Siroha,Manoj Kumar Pdf

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four sections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences. Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health, are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches. FEATURES Covers the full spectrum of cereals, pulses, roots, and tubers grain production, processing, and their use for foods, feeds, fuels, and industrial materials, and other uses Contains the latest information from grain science professionals and food technologists alike Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals, pulses, and tubers Discusses the latest development in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical rich product development The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers.

Pulse Chemistry and Technology

Brijesh Tiwari,Narpinder Singh
Pulse Chemistry and Technology Book PDF

Author : Brijesh Tiwari,Narpinder Singh
Publisher : Royal Society of Chemistry
Page : 128 pages
File Size : 43,5 Mb
Release : 2015-10-20
Category : Technology & Engineering
ISBN : 9781782625674

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Pulse Chemistry and Technology by Brijesh Tiwari,Narpinder Singh Pdf

Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated and well recognized. Although cereal processing has several dedicated text books, no dedicated text on pulse processing is currently available for food science and technology graduates. This book aims to address this oversight, starting with a chapter highlighting the importance of pulses, their production and consumption trends. The coverage in subsequent chapters provides details on the physical and chemical characteristics of pulses, starches, proteins and minor constituents in them and then how they are processed and used. Cooking quality, analysis and the value of the food products will all be examined with the final chapter reviewing the regulatory and legislative requirements for pulses. This book will serve as a comprehensive text book for undergraduate and postgraduate students, educators, industry personnel involved with grain processing and to some extent researchers providing an up-to-date insight into pulse science, processing and technology.

Cereals, Pulses, Roots, and Tubers

Sneh Punia,Anil Kumar Siroha,Manoj Kumar
Cereals Pulses Roots and Tubers Book PDF

Author : Sneh Punia,Anil Kumar Siroha,Manoj Kumar
Publisher : Unknown
Page : 128 pages
File Size : 44,5 Mb
Release : 2021-08
Category : Cereal products
ISBN : 0367726025

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Cereals, Pulses, Roots, and Tubers by Sneh Punia,Anil Kumar Siroha,Manoj Kumar Pdf

"Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four major subsections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences. Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health is well highlighted in this text. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches. The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners alike who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers"--

Dry Beans and Pulses

Muhammad Siddiq,Mark A. Uebersax
Dry Beans and Pulses Book PDF

Author : Muhammad Siddiq,Mark A. Uebersax
Publisher : John Wiley & Sons
Page : 604 pages
File Size : 50,5 Mb
Release : 2022-01-31
Category : Technology & Engineering
ISBN : 9781119777113

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Dry Beans and Pulses by Muhammad Siddiq,Mark A. Uebersax Pdf

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.

Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods

Mario Martinez Martinez,Manuel Gómez Pallarés
Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods Book PDF

Author : Mario Martinez Martinez,Manuel Gómez Pallarés
Publisher : MDPI
Page : 164 pages
File Size : 55,6 Mb
Release : 2020-03-18
Category : Science
ISBN : 9783039283460

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Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods by Mario Martinez Martinez,Manuel Gómez Pallarés Pdf

The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future megatrends of the food market. It is worth mentioning (1) the preference for natural, simple, and flexible diets that drive the further expansion of plant-focused formulations, (2) the focus on food sustainability (food waste reduction), and (3) the interest in healthy eating as the basis for good health. The hectic routine and rapid urbanization in developed and developing regions, respectively, have shifted consumer preferences toward bread and baked foods, which, interestingly, are often high in sugars and are categorized as having a high glycemic index. Therefore, it is of major importance to address the technological challenges of manufacturing baked goods with high physical and sensory quality that result in positive metabolic responses. This Special Issue seeks to provide fundamental understanding in this area and novel strategies to improve the nutritional properties of baked goods, including a decrease in starch bioaccessibility, sugar reduction, increase in fiber and/or protein content, and the improvement of phytochemical bioactivity. This Special Issue will also cover studies on the physical and sensory improvements of baked goods that may provide a mechanistic understanding to minimize the loss of quality after the incorporation of nutritional-improving ingredients, such as edible byproducts, proteins, or fibers. Last but not least, studies focused on the reduction of additives (clean label) or fat and on the use of sourdough to improve the sensory properties of baked goods will also be included.

Exploring the Nutrition and Health Benefits of Functional Foods

Shekhar, Hossain Uddin,Howlader, Zakir Hossain,Kabir, Yearul
Exploring the Nutrition and Health Benefits of Functional Foods Book PDF

Author : Shekhar, Hossain Uddin,Howlader, Zakir Hossain,Kabir, Yearul
Publisher : IGI Global
Page : 523 pages
File Size : 44,9 Mb
Release : 2016-07-22
Category : Medical
ISBN : 9781522505921

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Exploring the Nutrition and Health Benefits of Functional Foods by Shekhar, Hossain Uddin,Howlader, Zakir Hossain,Kabir, Yearul Pdf

Health and nutrition have become global focal points as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Exploring the Nutrition and Health Benefits of Functional Foods provides a comprehensive overview of how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting theoretical and practical attributes of different functional foods and how they are utilized globally, this book is an essential reference for researchers, academics, students, policy makers, government officials, and technology developers.

Nutritional Value of Pulses and Whole Grains

Christopher P. F. Marinangeli
Nutritional Value of Pulses and Whole Grains Book PDF

Author : Christopher P. F. Marinangeli
Publisher : Unknown
Page : 0 pages
File Size : 55,9 Mb
Release : 2022
Category : Electronic
ISBN : 3036554238

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Nutritional Value of Pulses and Whole Grains by Christopher P. F. Marinangeli Pdf

Pulses and whole grains have a rich history as part of healthy and sustainable dietary patterns. There is ongoing interest in the use of these foods, and their ingredient derivatives, to delineate effects on multiple aspects of human health and quantify their individual and societal benefits. In additional to an editorial synopsis, this Special Issue "Nutritional Value of Pulses and Whole Grains" adds 11 manuscripts, including 7 studies, 2 reviews, and 2 communications that touch on a variety of topics including the efficacy of pulses and whole grains on cardiometabolic risk factors, consumer preferences and the changing retail landscape, effects on health and societal economic outcomes, and a proposed consensus to effectively integrate and evaluate whole grains and pulses within dietary patterns. The works presented herein touch on various topics and themes that are relevant to a changing food landscape aimed at incorporating more pulses and whole grains into diets. They identify near and future benefits of pulses and whole grains on health, but also underscore some of the underlying challenges around their dietary incorporation. The latter could be critical for leveraging whole grains and pulses in a manner that aligns with global dietary objectives.

Pulse Foods

Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
Pulse Foods Book PDF

Author : Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
Publisher : Academic Press
Page : 538 pages
File Size : 40,9 Mb
Release : 2020-11-18
Category : Technology & Engineering
ISBN : 9780128181850

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Pulse Foods by Brijesh K. Tiwari,Aoife Gowen,Brian McKenna Pdf

Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications. This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods. Fully revised and updated with new chapters on nutritional and health properties, storage and pre-processing, extraction technologies and sustainability topics Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Cereals and Pulses

Liangli L. Yu,Rong Tsao,Fereidoon Shahidi
Cereals and Pulses Book PDF

Author : Liangli L. Yu,Rong Tsao,Fereidoon Shahidi
Publisher : John Wiley & Sons
Page : 329 pages
File Size : 51,7 Mb
Release : 2012-01-30
Category : Technology & Engineering
ISBN : 9781118229460

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Cereals and Pulses by Liangli L. Yu,Rong Tsao,Fereidoon Shahidi Pdf

Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. In wheat-based processed foods, for example, the removed 40% of the grain (mainly the bran and the germ of the wheat grain) contains the majority of the health beneficial components. These components, particularly non-essential phytochemicals such as carotenoids, polyphenols, phytosterols/ stanols, and dietary fibers, have been shown to reduce the risk of major chronic diseases of humans, such as cancer, cardiovascular diseases, and Parkinson’s disease. Such bioactives are therefore good candidates for ingredients of nutraceuticals and functional foods. There are many factors that can affect the bioactive content of cereal and pulse-based food ingredients, including genetics, growing and storage conditions, post-harvest treatments, food formulation and processing. All of these factors ultimately affect human health and wellness. Bioavailability is also important for these compounds for exerting their protective roles. Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical composition and properties of cereal and pulse crops. The nutraceutical properties of each major cereal and pulse are discussed. Coverage of cereals and pulse crops includes barley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium, sorghum, millet, common beans, field peas, faba beans, chickpea, lentil and soybeans. Chapters for each crop discuss methods to improve crop utilization, nutraceutical components and properties, bioactive compositions, antioxidant properties, beneficial health effects, disease prevention activities, and areas for future research. Also included are two chapters that examine the beneficial health properties of dietary fibers and antioxidants. Edited and written by an international team of respected researchers, this book is a reference guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, human nutrition, post-harvest treatment and processing of cereal grains and pulses. It will enable them to effect value-added food innovation for health promotion and disease risk reduction.