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Genetic Analyses Of Cooking Time Nutritional And Culinary Quality In Dry Beans Phaseolus Vulgaris L
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Book Synopsis Genetic Analyses of Cooking Time, Nutritional, and Culinary Quality in Dry Beans (Phaseolus Vulgaris L.) by : Nassratullah Naimatullah Wassimi
Download or read book Genetic Analyses of Cooking Time, Nutritional, and Culinary Quality in Dry Beans (Phaseolus Vulgaris L.) written by Nassratullah Naimatullah Wassimi and published by . This book was released on 1985 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dry Beans and Pulses by : Muhammad Siddiq
Download or read book Dry Beans and Pulses written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2022-01-31 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Biological and Genetic Basis of Agronomical and Seed Quality Traits in Legumes by : Jose C. Jimenez-Lopez
Download or read book Biological and Genetic Basis of Agronomical and Seed Quality Traits in Legumes written by Jose C. Jimenez-Lopez and published by Frontiers Media SA. This book was released on 2022-11-10 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Quality Breeding in Field Crops by : Asif M. Iqbal Qureshi
Download or read book Quality Breeding in Field Crops written by Asif M. Iqbal Qureshi and published by Springer. This book was released on 2019-02-15 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Development of superior crops that have consistent performance in quality and in quantity has not received the same emphasis in the field of genetics and breeding as merited. Specialty trait requires special focus to propagate. Yet basic germplasm and breeding methodologies optimized to improve crops are often applied in the development of improved specialty types. However, because of the standards required for specialty traits, methods of development and improvement are usually more complex than those for common commodity crops. The same standards of performance are desired, but the genetics of the specialty traits often impose breeding criteria distinct from those of non-specialty possessing crops. Specifically, quality improvement programs have unique characteristics that require careful handling and monitoring during their development for specific needs. Adding value either via alternative products from the large volumes of grain produced or development of specialty types is of interest to producers and processors. This work assimilates the most topical results about quality improvement with contemporary plant breeding approaches.The objective of this book is to provide a summary of the germplasm, methods of development, and specific problems involved for quality breeding. In total, fourteen chapters, written by leading scientists involved in crop improvement research, provide comprehensive coverage of the major factors impacting specialty crop improvement.
Book Synopsis Climatic Risk in Crop Production by : Russell C. Muchow
Download or read book Climatic Risk in Crop Production written by Russell C. Muchow and published by . This book was released on 1991 with total page 998 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Genetic Variability and Mapping of Cooking Time and Sensory Attributes in Andean Dry Beans by : Amber Nichole Bassett
Download or read book Genetic Variability and Mapping of Cooking Time and Sensory Attributes in Andean Dry Beans written by Amber Nichole Bassett and published by . This book was released on 2020 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking time, flavor, and texture of dry beans (Phaseolus vulgaris L.) are valued by consumers but are not major considerations of dry bean breeding programs. The aim of this research is 1) to investigate mechanisms underlying fast cooking times of select genotypes, 2) to characterize the genetic control of cooking time, flavor, and texture of cooked beans in a diversity panel and a recombinant inbred line population, and 3) to evaluate how fast-cooking bean genotypes process into canned products. The genetic mechanism of fast cooking time was assessed via the physical and compositional seed characteristics in a set of 8 genotypes. Faster cooking beans had thinner cotyledon cell walls and seed coat layers and lower seed coat percentage, seed weight, and total and insoluble fiber. To identify genomic loci underlying cooking time, flavor, and texture, genome-wide association (GWA) and quantitative trait loci (QTL) mapping approaches were used with 430 lines of the Andean Diversity Panel and 242 yellow recombinant inbred lines. Sensory attributes included total flavor, beany, vegetative, earthy, starchy, sweet, and bitter intensity as well as seed coat perception and cotyledon texture. SNPs and QTL were identified for most of the attributes, with QTL for earthy intensity having the most phenotypic variation explained. In both populations, sweet and starchy intensity were positively correlated and associated via PCA, but other trait associations were minimal. A subset of lines from the RIL population were evaluated for canning quality following different retort processing durations. For fast-cooking lines, canning quality improved with reduced retort processing time, revealing a potential cost-saving benefit to the canning industry. This information lays a foundation for targeting fast cooking times and specific sensory profiles in breeding programs.
Book Synopsis Dissertation Abstracts International by :
Download or read book Dissertation Abstracts International written by and published by . This book was released on 1988 with total page 830 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Quality Assessment of Selected Dry and Processed Beans by : Sharon Hsia
Download or read book Quality Assessment of Selected Dry and Processed Beans written by Sharon Hsia and published by . This book was released on 1994 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Production of Quick-cooking Beans (phaseolus Vulgaris L.) by : Vishalakshi G. Iyer
Download or read book Production of Quick-cooking Beans (phaseolus Vulgaris L.) written by Vishalakshi G. Iyer and published by . This book was released on 1979 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Plant Breeding Abstracts written by and published by . This book was released on 1997 with total page 1086 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Abstracts on Field Beans (Phaseolus Vulgaris L.) by :
Download or read book Abstracts on Field Beans (Phaseolus Vulgaris L.) written by and published by . This book was released on 1991 with total page 682 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dry Beans and Pulses by : Muhammad Siddiq
Download or read book Dry Beans and Pulses written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2012-08-29 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Legumes for Global Food Security, volume II by :
Download or read book Legumes for Global Food Security, volume II written by and published by Frontiers Media SA. This book was released on 2023-10-18 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Humanity is facing many global challenges. These include 1) achieving food security for a rapidly growing population, 2) slowing the progression of climate change by reducing the production and release of greenhouse gases as consequence of human activity, and 3) meeting the increasing demand for clean energy that will not harm the environment. In this regard, legumes deliver several important services to societies. Legumes provide a diverse range of food crops that are significant sources of plant-based proteins for humans globally. Grain legumes present outstanding nutritional and nutraceutical properties, while being an affordable food that contributes to achieving future global food and feed security in the context of an increasing world population.
Download or read book Common Beans written by Oswaldo Voysest and published by . This book was released on 1991 with total page 1004 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Inheritance of Cooking Time and Chemical and Agronomic Traits in Seeds of Dry Bean (Phaseolus Vulgaris L.) by : Frank Martin Edward Elia
Download or read book The Inheritance of Cooking Time and Chemical and Agronomic Traits in Seeds of Dry Bean (Phaseolus Vulgaris L.) written by Frank Martin Edward Elia and published by . This book was released on 1996 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Therapeutic, Probiotic, and Unconventional Foods by : Alexandru Mihai Grumezescu
Download or read book Therapeutic, Probiotic, and Unconventional Foods written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-18 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Therapeutic, Probiotic and Unconventional Foods compiles the most recent, interesting and innovative research on unconventional and therapeutic foods, highlighting their role in improving health and life quality, their implications on safety, and their industrial and economic impact. The book focuses on probiotic foods, addressing the benefits and challenges associated with probiotic and prebiotic use. It then explores the most recently investigated and well-recognized nutraceutical and medicinal foods and the food products and ingredients that have both an impact on human health and a potential therapeutic effect. The third and final section explores unconventional foods and discusses intriguing and debated foods and food sources. While research has been conducted on the beneficial biological effects of probiotics and therapeutic food, the use of these foods remains controversial. To overcome the suspicion of the use of alternative, homeopathic and traditional products as therapy, this book reveals and discusses the most recent and scientifically sound and confirmed aspects of the research. Compiles the most recent, interesting and innovative research on unconventional and therapeutic foods Highlights the role of unconventional and therapeutic foods in improving health and life quality Discusses the implications of unconventional and therapeutic foods on safety Presents the industrial and economic impact of unconventional and therapeutic foods
Book Synopsis Comprehensive Dissertation Index by :
Download or read book Comprehensive Dissertation Index written by and published by . This book was released on 1984 with total page 914 pages. Available in PDF, EPUB and Kindle. Book excerpt:
