Author: D. K. SalunkhePublisher: CRC Press
ISBN: 9780849305542
Category : Technology & Engineering
Languages : en
Pages : 344
Book Description
Handbook of World Food Legumes
Author: D. K. SalunkhePublisher: CRC Press
ISBN: 9780849305542
Category : Technology & Engineering
Languages : en
Pages : 344
Book Description
CRC Handbook of World Food Legumes
Author: Dattajirao K. SalunkhePublisher:
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.
CRC Handbook of World Food Legumes
Author: D. K. SalunkhePublisher: CRC PressI Llc
ISBN: 9780849305566
Category : Technology & Engineering
Languages : en
Pages : 336
Book Description
Handbook of World Food Legumes
Author: D. K. SalunkhePublisher: 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.
HDBK OF WORLD FOOD LEGUMES
Author: D. K. SalunkhePublisher: CRC-Press
ISBN: 9780849305566
Category : Technology & Engineering
Languages : en
Pages : 336
Book Description
Lentil
Author: Shyam S. YadavPublisher: Springer Science & Business Media
ISBN: 140206313X
Category : Science
Languages : en
Pages : 472
Book Description
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.
Handbook of Vegetable Science and Technology
Author: D. K. SalunkhePublisher: CRC Press
ISBN: 9780824701055
Category : Technology & Engineering
Languages : en
Pages : 750
Book Description
"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. "
Handbook of LEGUMES of World Economic Importance
Author: James DukePublisher: Springer Science & Business Media
ISBN: 1468481517
Category : Science
Languages : en
Pages : 354
Book Description
In 1971, Dr. Quentin Jones, now of the National Hawaii, where an international panel convened to Program Staff, SEA, USDA, suggested that the discuss and assemble information on underexploit Plant Taxonomy Laboratory devise a format for ed tropical legumes. Conversations at that meeting concise write-ups on 1,000 economic plants (Duke and subsequent correspondence with the partici and Terrell, 1974; Duke et al. , 1975). Dr. C. F. pants also yielded new information on some of the Reed was contracted to search the literature on tropical legumes. Finally in 1978, 100 copies of the writeups these economic plants, which included 146 species of legumes. From 1971 through 1974, Dr. Reed were delivered to the International Legume Con prepared rough drafts of write-ups on the 1,000 ference at Kew, July 24th-August 4, and all were species. It was my responsibility to establish the given to potential cooperators before my lecture on format and monitor the write-ups, to ensure that the manual (July 31st). New information presented they would answer many questions on legumes in lectures at that conference and personal com directed to the USDA by our taxpaying public. munications behind the scenes have also been used Since then, a computerized system alerts me to to update and embellish the write-ups so that they new publications on legumes. I have ordered for are more than a bibliographic echo. our files copies of the more promising documents.
Linking Research and Marketing Opportunities for Pulses in the 21st Century
Author: R. KnightPublisher: Springer Science & Business Media
ISBN: 9401143854
Category : Science
Languages : en
Pages : 694
Book Description
Proceedings of the Third International Food Legumes Research Conference
Grain Legumes
Author: Antonio M. De RonPublisher: Springer
ISBN: 1493927973
Category : Science
Languages : en
Pages : 449
Book Description
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.