LEADER 03039nam 2200445 450 001 9910677943403321 005 20230630002630.0 010 $a1-119-77713-5 010 $a1-119-77712-7 035 $a(MiAaPQ)EBC6827235 035 $a(Au-PeEL)EBL6827235 035 $a(OCoLC)1289370562 035 $a(CKB)20151502100041 035 $a(EXLCZ)9920151502100041 100 $a20220830d2022 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aDry beans and pulses production, processing and nutrition /$fedited by Muhammad Siddiq, Mark A. Uebersax 205 $a2nd ed. 210 1$aHoboken, New Jersey :$cJohn Wiley & Sons, Inc.,$d[2022] 210 4$dİ2022 215 $a1 online resource (593 pages) 311 08$aPrint version: Siddiq, Muhammad Dry Beans and Pulses Production, Processing, and Nutrition Newark : John Wiley & Sons, Incorporated,c2022 9781119777113 320 $aIncludes bibliographical references and index. 330 $a"This second edition is updated throughout to incorporate the latest research, consumer trends, new products, and food security issues, and features four new chapters: Hard-to-cook phenomenon and other storage induced quality defects in dry beans and pulses Quality assessment of raw and processed legumes using innovative technologies Utilization of dry beans and pulses as ingredients in diverse food product Faba bean production, processing, products and nutritional profile Blurb for the first edition: Dry Beans Production, Processing and Nutrition provides a contemporary source of information that brings together current knowledge and practices in the value chain of dry beans production, processing, and nutrition. Coverage is extensive and includes production/postharvest technologies; value-added processing and packaging technologies; nutrition and significance in human health; and quality management. In addition to conventional products, the book covers new technologies for beans -- minimally processed bean products, bean-based extruded snacks, and the latest nutritional and human health interventions utilizing dry beans. The diverse nutritional properties of dry beans, especially antioxidant properties, are explored for their applications as functional foods, gluten-free alternatives and as weight management aids. Covering both traditional and non-traditional bean classes produced and consumed worldwide, Dry Beans Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting"--$cProvided by publisher. 606 $aDried beans 615 0$aDried beans. 676 $a664.0284 702 $aSiddiq$b Muhammad$f1957- 702 $aUebersax$b Mark A. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910677943403321 996 $aDry beans and pulses production, processing and nutrition$93060744 997 $aUNINA