Muhammad Siddiq

Mark A. Uebersax

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.

Handbook of Vegetables and Vegetable Processing

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.

Dry Beans and Pulses Production, Processing, and Nutrition

The common beans and pulses are diverse food resources of highnutritional value (protein, energy, fiber and vitamins andminerals) with broad social acceptance. These legume cropsdemonstrate global adaptability, genotypic and phenotypicdiversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as LatinAmerica, Africa, Asia, and North America, and on a scale similar tosome other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type andcultivar selection, cropping environment and systems, storageconditions and handling infrastructure, processing and finalproduct preparation. Nutrient content and bio-availabilityare dramatically influenced by these conditions. In recentyears, beans and pulses have been cited for imparting specificpositive health potentiating responses, such as hypocholesteremicresponse, mitigation of diabetes and colonic cancer, and weightcontrol. Enhanced dry bean utilization focused on improved dietaryhealth is an opportunity within both subsistent and developedpopulations. This book provides a contemporary source of information thatbrings together current knowledge and practices in the value chainof beans/pulses production, processing, and nutrition. Itprovides in-depth coverage of a wide variety of pertinent topicsincluding: breeding, postharvest technologies, composition,processing technologies, food safety, quality, nutrition, andsignificance in human health. An experienced team of over 25contributors from North America, Asia, and Africa has written 15chapters, divided into three sections: Overview, production and postharvest technologies of beans andpulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, includingcrop sciences, food science and technology, food biochemistry, foodengineering, nutritional sciences, and culinology. Dry Beans andPulses Production, Processing and Nutrition is an essentialresource for scientists, processors and nutritionists, whatever thework setting.

Mark A. Uebersax

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