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Author : Araya Tittiranonda
Publisher :
ISBN 13 :
Total Pages : 316 pages
Book Rating : 4.3/5 (129 download)
Download or read book Physical and Chemical Changes During Preparation and Cooking of Dry Edible Beans written by Araya Tittiranonda and published by . This book was released on 1985 with total page 316 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 : Songyos Ruengsakulrach
Publisher :
ISBN 13 :
Total Pages : 358 pages
Book Rating : 4.3/5 (129 download)
Download or read book Navy Bean Physico-chemical Characteristics and Canned Product Quality written by Songyos Ruengsakulrach and published by . This book was released on 1990 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Phillipa Olufunmilayo Ogun
Publisher :
ISBN 13 :
Total Pages : 302 pages
Book Rating : 4.3/5 (129 download)
Download or read book Effect of Processing on Certain Nutritional Parameters of Cowpeas (Vigna Unguiculata) written by Phillipa Olufunmilayo Ogun and published by . This book was released on 1988 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 : 1632 pages
Book Rating : 4.X/5 (3 download)
Download or read book Masters Abstracts International written by and published by . This book was released on 1985 with total page 1632 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ruth Addie Camp
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (436 download)
Download or read book Chemical Changes Occurring in Carrots and Wax Beans During Cooking written by Ruth Addie Camp and published by . This book was released on 1935 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
ISBN 13 : 1948436728
Total Pages : 1566 pages
Book Rating : 4.9/5 (484 download)
Download or read book History of Soybeans and Soyfoods in Illinois (1851-1954) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2022-02-23 with total page 1566 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 368 photographs and illustrations - many in color. Free of charge in digital PDF format.
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ISBN 13 :
Total Pages : 706 pages
Book Rating : 4.F/5 ( download)
Download or read book Masters Abstracts written by and published by . This book was released on 1985 with total page 706 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Agbo N'Zi Georges
Publisher :
ISBN 13 :
Total Pages : 442 pages
Book Rating : 4.3/5 (129 download)
Download or read book Genetic, Physico-chemical and Structural Parameters Affecting Texture of Dry Edible Beans written by Agbo N'Zi Georges and published by . This book was released on 1982 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bih Jyu Lee
Publisher :
ISBN 13 :
Total Pages : 150 pages
Book Rating : 4.3/5 (129 download)
Download or read book Effects of Processing Factors on the Quality Characteristics of Soaked and Processed Navy Beans written by Bih Jyu Lee and published by . This book was released on 1979 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Peter Chi Keung Cheung
Publisher : Springer
ISBN 13 : 9783642366048
Total Pages : 0 pages
Book Rating : 4.3/5 (66 download)
Download or read book Handbook of Food Chemistry written by Peter Chi Keung Cheung and published by Springer. This book was released on 2015-10-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Author : Muhammad Siddiq
Publisher : John Wiley & Sons
ISBN 13 : 1119098955
Total Pages : 1102 pages
Book Rating : 4.1/5 (19 download)
Download or read book Handbook of Vegetables and Vegetable Processing written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2018-02-14 with total page 1102 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
Author : Thomas H. Applewhite
Publisher : The American Oil Chemists Society
ISBN 13 : 9780935315257
Total Pages : 594 pages
Book Rating : 4.3/5 (152 download)
Download or read book Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs written by Thomas H. Applewhite and published by The American Oil Chemists Society. This book was released on 1989 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : OECD
Publisher : OECD Publishing
ISBN 13 : 9264386467
Total Pages : 153 pages
Book Rating : 4.2/5 (643 download)
Download or read book Novel Food and Feed Safety Safety Assessment of Foods and Feeds Derived from Transgenic Crops, Volume 3 Common bean, Rice, Cowpea and Apple Compositional Considerations written by OECD and published by OECD Publishing. This book was released on 2019-11-06 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume compiles the consensus documents developed by the OECD Working Group for the Safety of Novel Foods and Feeds from 2015 to 2019. It deals with the composition of common bean, rice, cowpea and apple, four important crops for agriculture and food consumption worldwide. The science-based information collated here is intended for use during the regulatory assessment of food/feed products derived from modern biotechnology, i.e. issued from transgenic plants.
Author :
Publisher :
ISBN 13 :
Total Pages : 1104 pages
Book Rating : 4.:/5 (31 download)
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1990 with total page 1104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Delia B. Rodriguez-Amaya
Publisher : Academic Press
ISBN 13 : 0128173815
Total Pages : 721 pages
Book Rating : 4.1/5 (281 download)
Download or read book Chemical Changes During Processing and Storage of Foods written by Delia B. Rodriguez-Amaya and published by Academic Press. This book was released on 2020-11-25 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds
