LEADER 05379nam 2200673Ia 450 001 9910785791203321 005 20230801224143.0 010 $a1-118-44828-6 010 $a1-118-44829-4 010 $a1-283-59221-5 010 $a9786613904669 010 $a1-118-44787-5 035 $a(CKB)2670000000238438 035 $a(EBL)947721 035 $a(OCoLC)809041667 035 $a(SSID)ssj0000745182 035 $a(PQKBManifestationID)11412843 035 $a(PQKBTitleCode)TC0000745182 035 $a(PQKBWorkID)10851824 035 $a(PQKB)11446330 035 $a(MiAaPQ)EBC947721 035 $a(Au-PeEL)EBL947721 035 $a(CaPaEBR)ebr10595377 035 $a(CaONFJC)MIL390466 035 $a(EXLCZ)992670000000238438 100 $a20120706d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aDry beans and pulses production, processing, and nutrition$b[electronic resource] /$feditors, Muhammad Siddiq, Mark A. Uebersax 210 $aAmes, Iowa $cWiley-Blackwell$d2012 215 $a1 online resource (410 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-2387-0 320 $aIncludes bibliographical references and index. 327 $aTitle page; Copyright page; Contents; Contributors; Preface; Part I: Overview, Production and Postharvest Technologies; 1: Dry Beans and Pulses Production and Consumption-An Overview; Introduction; History and origin; Production and Trade; Global production and trade; US production and trade; Consumption Trends of Dry Beans; Dry Beans and Pulses As A Diverse Food Resource; Traditional utilization; Value-added processing and products; Nutritional and Health Considerations; Nutritional profile; Health significance; Beans and pulses use in weaning foods 327 $aConstraints to beans and pulses utilizationBeans and Pulses in World Food Security; Summary; References; 2: Dry Bean Breeding and Production Technologies; Introduction; Production Practices and Trends; Production practices; Production trends; Bean Genetics; Bean species; Gene pools; Wild bean germplasm; Breeding Procedures and Practices; Breeding procedures; Breeding methods; Seed multiplication; Backcross breeding method; Single seed descent; Recurrent selection; Breeding for Specific Traits; Breeding for yield; Disease resistance; Breeding for direct harvest systems; Processing quality 327 $aMicronutrient contentNiche markets-organic beans; Genomic Research; Comparative mapping with soybean; Genetically modified beans; Summary and Future Directions; Acknowledgments; References; 3: Market Classes and Physical and Physiological Characteristics of Dry Beans; Introduction; Commercial Market Classes of Dry Beans; Physiology of Dry Bean Seed; Structural and anatomical features of bean seed; Characteristics of Seed Size and Shape; Seed Coat Pigmentation and Color; USDA Standards for Dry Beans and Selected Pulses; Summary; References 327 $a4: Postharvest Storage Quality, Packaging and Distribution of Dry BeansIntroduction; Dry Bean Storage and Handling; Conveying and transfers; Receiving, cleaning and separation; Bean storage facilities; Packaging and Market Distribution; Packaging systems for domestic shipments; Domestic rail and truck transit; Packaging for overseas shipments; Postharvest Storage Quality; Moisture content; Storage temperature and time; Postharvest losses; Storage-Induced Defects; Hard shell and hard-to-cook phenomena; Seed discoloration; Mold development; Insect infestation; Bean Handling and Food Safety 327 $aSummaryReferences; Part II: Composition, Value-Added Processing and Quality; 5: Composition of Processed Dry Beans and Pulses; Introduction; Processing and the Composition of Dry Beans; Protein; Carbohydrate; Minor constituents; Processing and the Nutritional Quality of Beans; Dehulling; Soaking; Germination; Fermentation; Blanching and cooking; Extrusion cooking; Hard-to-Cook Phenomena and Splitting of Processed Beans; Hard-to-cook (HTC) phenomena; Splitting; Novel Processing Treatments and Impacts on Composition; Conclusion; References 327 $a6: Hydration, Blanching and Thermal Processing of Dry Beans 330 $a 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 environme 606 $aDried beans 606 $aDried food industry 615 0$aDried beans. 615 0$aDried food industry. 676 $a664/.0284 686 $aTEC012000$2bisacsh 701 $aSiddiq$b Muhammad$f1957-$0876821 701 $aUebersax$b Mark A$01506581 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910785791203321 996 $aDry beans and pulses production, processing, and nutrition$93736873 997 $aUNINA