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Author: Dattajirao K. Salunkhe Publisher: ISBN: Category : Languages : en Pages : 323
Book Description
Soybean. Winged bean. Other legumes. Storage. Milling. Soaking. Cooking. Germination. Fermentation. Canning. Processing into protein concentrates and isolates. Other methods of processing. Technology of removal of unwanted components of food legumes. Utilization. Legumes in human nutrition: future prospects.
Author: Dattajirao K. Salunkhe Publisher: ISBN: Category : Languages : en Pages : 323
Book Description
Soybean. Winged bean. Other legumes. Storage. Milling. Soaking. Cooking. Germination. Fermentation. Canning. Processing into protein concentrates and isolates. Other methods of processing. Technology of removal of unwanted components of food legumes. Utilization. Legumes in human nutrition: future prospects.
Author: D. K. Salunkhe Publisher: CRC-Press ISBN: 9780849305559 Category : Technology & Engineering Languages : en Pages : 304
Book Description
Cowpea. French bean. Green gram. Horse gram. Jack bean. Lathyrus bean. Lentil. Lima bean. Lupine. Moth bean. Peanut. Pea. Pigeonpea. Rice bean.
Author: N.A. Michael Eskin Publisher: Academic Press ISBN: 0080918093 Category : Technology & Engineering Languages : en Pages : 585
Book Description
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application. Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation Offers expanded and updated material throughout, including valuable illustrations Edited and authored by award-winning scientists
Author: Fred J. Muehlbauer Publisher: Springer Science & Business Media ISBN: 940110798X Category : Science Languages : en Pages : 1004
Book Description
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: C. L. Hedley Publisher: CABI ISBN: 9780851999449 Category : Science Languages : en Pages : 360
Book Description
The compounds making up the dry weight of seeds play a major role in determining the nutritional quality, and ultimately the uses of the economic value of the seed. The carbohydrate fraction can be divided into starch fibre and soluble carbohydrates. This book covers the chemistry, nutritional value, physiology, processing and breeding/biotechnology of carbohydrates in grain legume seeds. There is currently no book available which covers the strategies for improving carbohydrates in grain legumes which takes into account both nutritional and agricultural requirements. Thisbooks fills that gap.
Author: B.R. Christie Publisher: CRC Press ISBN: 1000887871 Category : Technology & Engineering Languages : en Pages : 305
Book Description
First published in 1987, this two-volume set is an exhaustive compilation of the most recent data on economically important crops. Volume I presents information on genetics, botany and growth of crop plants, while Volume II covers the production of Crops and their utilization.
Author: Dattajirao K. Salunkhe
Author: Dattajirao K. Salunkhe
Author: D. K. Salunkhe
Author: D. K. Salunkhe
Author: D. K. Salunkhe
Author: D. K. Salunkhe
Author: R. Knight
Author: N.A. Michael Eskin
Author: Fred J. Muehlbauer
Author: C. L. Hedley
Author: B.R. Christie