Dry Beans And Pulses Production, Processing And Nutrition, Second Edition

A team of global 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 (HTC) 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. 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(R)
• 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 engineers and chemists involved in dry beans processing and value-added technologies.