History of Edamame, Vegetable Soybeans, and Vegetable-Type Soybeans (1000 BCE to 2021) PDF Download

Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436574
Category : Reference
Languages : en
Pages : 1139

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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 100 photographs and illustrations - mostly color. Free of charge in digital PDF format.

Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436442
Category : Reference
Languages : en
Pages : 986

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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 80 photographs and illustrations - many color. Free of charge in digital PDF format.

Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436558
Category : Reference
Languages : en
Pages : 356

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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 158 photographs and illustrations - mostly color. Free of charge in digital PDF format.

Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436396
Category : History
Languages : en
Pages : 978

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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 144 photographs and illustrations. Free of charge in digital PDF format.

Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 194843654X
Category : Reference
Languages : en
Pages : 668

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Book Description
One of the world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 104 photographs and illustrations - mostly color. Free of charge in digital PDF format.

Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436566
Category : Reference
Languages : en
Pages : 812

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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 152 photographs and illustrations - mostly color. Free of charge in digital PDF format.

Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 194843637X
Category : Reference
Languages : en
Pages : 2373

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Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.

Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914306
Category : Cooking
Languages : en
Pages : 1031

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Book Description
Covers Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar (formerly Burma), Philippines, Singapore, Thailand, Timor-Leste, Vietnam.

Author: Sarah Britton
Publisher: Appetite by Random House
ISBN: 0449016455
Category : Cooking
Languages : en
Pages : 585

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Book Description
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.

Author: Muhammad Siddiq
Publisher: John Wiley & Sons
ISBN: 1118448286
Category : Technology & Engineering
Languages : en
Pages : 452

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Book Description
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.