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Author : Michael M. Moline
Publisher :
ISBN 13 :
Total Pages : 244 pages
Book Rating : 4.3/5 (129 download)
Download or read book Irradiation and Processing of Navy Beans (Phaseolus Vulgaris) written by Michael M. Moline and published by . This book was released on 1969 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Albert David Bolles
Publisher :
ISBN 13 :
Total Pages : 462 pages
Book Rating : 4.3/5 (129 download)
Download or read book Ultrafiltration Processing of Dry Bean (Phaseolus Vulgaris L.) Protein Fractions Formulated Into a Beverage Suitable for Small Children written by Albert David Bolles and published by . This book was released on 1997 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lillian Geraldine Occeña
Publisher :
ISBN 13 :
Total Pages : 522 pages
Book Rating : 4.3/5 (129 download)
Download or read book Processing Strategies to Improve Dry Bean (Phaseolus Vulgaris) Digestibility and Food Utilization written by Lillian Geraldine Occeña and published by . This book was released on 1994 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1116 pages
Book Rating : 4.F/5 ( download)
Download or read book Genetics written by and published by . This book was released on 1966 with total page 1116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1432 pages
Book Rating : 4.3/5 (91 download)
Download or read book Nuclear Science Abstracts written by and published by . This book was released on 1966 with total page 1432 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Enda J. Cummins
Publisher : John Wiley & Sons
ISBN 13 : 1118350766
Total Pages : 453 pages
Book Rating : 4.1/5 (183 download)
Download or read book Emerging Technologies in Meat Processing written by Enda J. Cummins and published by John Wiley & Sons. This book was released on 2016-11-18 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.
Author : Albert Bolles
Publisher :
ISBN 13 :
Total Pages : 358 pages
Book Rating : 4.3/5 (129 download)
Download or read book Effect of Selected Genetic and Processing Variables on Processed Bean Quality written by Albert Bolles and published by . This book was released on 1983 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Muhammad Siddiq
Publisher : John Wiley & Sons
ISBN 13 : 1119777119
Total Pages : 604 pages
Book Rating : 4.1/5 (197 download)
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.
Author :
Publisher :
ISBN 13 :
Total Pages : 1238 pages
Book Rating : 4.E/5 ( download)
Download or read book Bibliography of Agriculture with Subject Index written by and published by . This book was released on 1987-10 with total page 1238 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1732 pages
Book Rating : 4.E/5 ( download)
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1976 with total page 1732 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 1351088998
Total Pages : 1219 pages
Book Rating : 4.3/5 (51 download)
Download or read book Foodborne Disease Handbook written by Y. H. Hui and published by CRC Press. This book was released on 2019-08-08 with total page 1219 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Foodborne Disease handbook, Second Edition, Revised and Expanded, could not be appearing at a more auspicious time. Never before has the campaign for food safety been pursued so intensely on so many fronts in virtually every country around the world. This new edition reflects at least one of the many aspects of that intense and multifaceted campaign: namely, that research on food safety has been very productive in the years since the first edition appeared. The Handbook is now presented in four volumes instead of the three of the 1994 edition. Volume 3 of this series of books on food gums and hydrocolloids continues with a pragmatic coverage of three important categories of gum, i.e., the cellulose gums, the plant seed gums, and the pectins. The chemical, physical and functional properties of each of the important food gums in these categories are reviewed and discussed in relation with their utility in food product applications. The four volumes are composed of 86 chapters, a 22% increase over the 67 chapters of the first edition. Much of the information in the first edition has been carried forward to this new edition because that information is still as reliable and pertinent as it was in 1994. This integration of the older data with the latest research findings gives the reader a secure scientific foundation on which to base important decisions affecting the public‘s health.
Author : Muhammad Siddiq
Publisher : John Wiley & Sons
ISBN 13 : 1118448286
Total Pages : 452 pages
Book Rating : 4.1/5 (184 download)
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.
Author :
Publisher :
ISBN 13 :
Total Pages : 1260 pages
Book Rating : 4.3/5 ( download)
Download or read book Cumulated Index Medicus written by and published by . This book was released on 1974 with total page 1260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 910 pages
Book Rating : 4.3/5 (91 download)
Download or read book Pesticides Documentation Bulletin written by and published by . This book was released on 1968 with total page 910 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lawrence O. Copeland
Publisher : Springer Science & Business Media
ISBN 13 : 1461517834
Total Pages : 422 pages
Book Rating : 4.4/5 (615 download)
Download or read book Principles of Seed Science and Technology written by Lawrence O. Copeland and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Third Edition of Principles of Seed Science and Technology. like the first two editions. is written for the advanced undergraduate student or lay person who desires an introduction to the science and technology ofseeds. The first eight chapters presentthe seed as abiologicalsystemand coverits origin. development. composition. function (and sometimes nonfunctionJ, performance and ultimate deterioration. The last seven chapters present the fundamentals ofhow seedsare produced. conditioned. evaluated and distributed in our modern agricultural society. A new chapter on seed enhancement has been added to reflect the significant advancements made in the last 10 years on new physiological and molecular biology techniques to further enhance seed performance. Because of the fundamental importance of seeds to both agriculture and to all of society. we have taken great care to present the science and technology of seeds with the respect and feeling this study deserves. We hope that this feeling will becommuni cated to our readers. Furthermore. we have attempted to present information in a straight-forward. easy-to-read manner that will be easily understood by students and lay persons alike. Special care has been taken to address both current state-of-the-art as well as future trends in seed technology. . We believe this Third Edition represents a new level in presenting information that appeals to advanced undergraduate students as well as to those desiring more fundamental information on seed form and function. At the same time. it continues to havethestrengths ofthe firsttwoeditions.initsreadabilityaswellas itscomprehensive coverage of the broader area of seed science and technology.
Author : Sneh Punia
Publisher : CRC Press
ISBN 13 : 1000429806
Total Pages : 854 pages
Book Rating : 4.0/5 (4 download)
Download or read book Handbook of Cereals, Pulses, Roots, and Tubers written by Sneh Punia and published by CRC Press. This book was released on 2021-10-11 with total page 854 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four sections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences. Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health, are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches. FEATURES Covers the full spectrum of cereals, pulses, roots, and tubers grain production, processing, and their use for foods, feeds, fuels, and industrial materials, and other uses Contains the latest information from grain science professionals and food technologists alike Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals, pulses, and tubers Discusses the latest development in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical rich product development The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers.
Author : Brijesh K. Tiwari
Publisher : Academic Press
ISBN 13 : 0128181850
Total Pages : 538 pages
Book Rating : 4.1/5 (281 download)
Download or read book Pulse Foods written by Brijesh K. Tiwari and published by Academic Press. This book was released on 2020-11-18 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications. This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods. - Fully revised and updated with new chapters on nutritional and health properties, storage and pre-processing, extraction technologies and sustainability topics - Addresses processing challenges relevant to legume and pulse grain processors - Delivers insights into the current state-of-art and emerging processing technologies - In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods
