Dry Beans and Pulses Production, Processing, and Nutrition. Группа авторов

Dry Beans and Pulses Production, Processing, and Nutrition - Группа авторов


Скачать книгу
of Agricultural and Life Sciences 3: 115–122.

      36 Kutos, T., Golob, T., Kac, M. & Plestenjak, A. (2002). Dietary fiber of dry processed beans. Food Chemistry 80: 231–235.

      37 Lajolo, F.M. & Genovese, M.I. (2002). Nutritional significance of lectins and enzyme inhibitors from legumes. Journal of Agricultural & Food Chemistry 50: 6592–6598.

      38 Liu, Y., Wu, L., Baddeley, J.A. & Watson, C.A. (2011). Models of biological nitrogen fixation of legumes. Sustainable Agriculture 2: 883–905.

      39 Lucier, G. & Davis, W. (2020). Vegetables and Pulses Outlook. Publication VGS‐365 (December), U.S. Department of Agriculture, Economic Research Service, Washington, DC.

      40 Lucier, G., Lin, B.H., Allshouse, J. & Kantor, L.S. (2000). Factors affecting dry bean consumption in the United States. Publication VGS‐280 (April), U.S. Department of Agriculture, Economic Research Service, Washington, DC.

      41 Maphosa, Y. & Jideani, V.A. (2017). The role of legumes in human nutrition. In: Functional Food‐Improve Health through Adequate Food (ed. M.C. Hueda), pp. 103–121. Rijeka, Croatia: InTech.

      42 Martinez‐Romero, E. (2003). Diversity of Rhizobium–Phaseolus vulgaris symbiosis: Overview and perspectives. Plant and Soil 252: 11–23.

      43 Mitchell, D.C., Lawrence, F.R., Hartman, T.J. & Curran, J.M. (2009). Consumption of dry beans, peas, and lentils could improve diet quality in the US population. Journal of American Dietetic Association 109: 909–913.

      44 Mudryj, A.N., Yu, N. & Aukema, H.M. (2014). Nutritional and health benefits of pulses. Applied Physiology, Nutrition, and Metabolism 39: 1197–1204.

      45 Njintang, N.Y., Mbofung, C.M.F. & Waldron, K.W. (2001). In vitro protein digestibility and physicochemical properties of dry red bean (Phaseolus vulgaris) flour: Effect of processing and incorporation of soybean and cowpea flour. Journal of Agricultural & Food Chemistry 49: 2465–2471.

      46 Oomah, B.D., Tiger, N., Olson, M. & Balasubramanian, P. (2006). Phenolics and antioxidative activities in narrow‐leafed lupins (Lupinus angustifolius L.). Plant Foods for Human Nutrition 61: 91–97.

      47 Perera, T., Russo, C., Takata, Y. & Bobe, G. (2020). Legume consumption patterns in US adults: National Health and Nutrition Examination Survey (NHANES) 2011–2014 and Beans, Lentils, Peas (BLP) 2017 Survey. Nutrients 12: 1237.

      48 Pratap, A., Das, A., Kumar, S. & Gupta, S. (2021). Current perspectives on introgression breeding in food legumes. Frontiers in Plant Science 11: 589189.

      49 Raju, J. & Mehta, R. (2008). Cancer chemopreventive and therapeutic effects of diosgenin, a food saponin. Nutrition & Cancer 61: 27–35.

      50 Sathe, S.K. (2012). Chemistry and implications of antinutritional factors in dry beans and pulses. In: Dry Beans and Pulses: Production, Processing and Nutrition (eds. M. Siddiq, M.A. Uebersax), pp. 359–377. Ames, IA: Blackwell Publishing.

      51 Schneider, A.V.C. (2002). Overview of the market and consumption of pulses in Europe. British Journal of Clinical Nutrition 88(Suppl 3): S243–S250.

      52 Schumacher, S. & Boland, M. (2017). Dry Edible Bean Profile. Available at https://www.agmrc.org/commodities‐products/grains‐oilseeds/dry‐edible‐bean‐profile (accessed December 2, 2020).

      53 Siddiq, M. & Uebersax, M.A. (2012). Dry Beans and Pulses Production and Consumption – An Overview. In: Dry Beans and Pulses Production, Processing and Nutrition, first edition (eds. M. Siddiq, M.A. Uebersax), pp. 3−27. Ames, IA: John Wiley & Sons.

      54 Sozer, N., Holopainen‐Mantila, U. & Poutanen, K. (2017). Traditional and new food uses of pulses. Cereal Chemistry 94: 66–73.

      55 Tharanathan, R.N. & Mahadevamma, S. (2003). Grain legumes – a boon to human nutrition – Review. Trends in Food Science & Technology 14: 507–518.

      56 Tiwari, P., Chintagunta, A.D., Dirisala, V.R. & Kumar, N.S. (2020). Legume derived bioactive peptides. Sustainable Agriculture Reviews 45: 29–52.

      57 Twum, L.A., Kottoh, I.D., Torby‐Tetteh, W., Buckman, E.S., & Adu‐Gyamfi, A. (2015). Physicochemical and elemental analyses of banana composite flour for infants. British Journal of Applied Science & Technology 6: 276−284.

      58 Uebersax M.A. (2006). Dry Edible Beans: Indigenous Staple and Healthy Cuisine (pp. 1–27). Ottawa, Canada: Public Policy Forum.

      59 Uebersax, M.A., Reungsakulrach, S. & Hosfield, G.L. (1989). Uses of common dry field beans. In: Food Uses of Whole Oil and Protein Seeds (eds. E.W. Lusas, D.R. Erickson, W. Nip), pp. 231–253. Champaign, IL: The American Oil Chemists Society.

      60 Uebersax, M.A., Ruengsakulrach, S. & Occena, L.G. (1991). Stratergies and procedures for processing dry beans. Food Technology 45(9): 104–111.

      61 UNICEF /WHO. (2015). UNICEF /WHO and World Bank Group joint child malnutrition estimates: Levels and trends in child malnutrition, 2015 edition. Available at http://www.who.int/nutgrowthdb/jme_brochure2015.pdf?ua=1 (accessed January 20, 2021).

      62 USAID (US Agency for International Development). (2012). Pulse CRSP (Collaborative Research Support Program). Washington, DC. USAID.

      63 USAID (US Agency for International Development). (2018). Food Aid Product Descriptions. Available at https://www.usaid.gov/food‐assistance/resources/food‐aid‐product‐descriptions (accessed January 26, 2021).

      64 USDA (US Dept of Agriculture). (2021). Food Data Central (Nutrient Database). Available at https://fdc.nal.usda.gov/ (accessed January 26, 2021).

      65 USDA‐ERS (US dept of Agriculture, Economic Research Service). (2011). Dry Edible Beans. Available at http://www.ers.usda.gov/Briefing/DryBeans/PDFs/DBnOutlook.pdf (accessed December 24, 2011).

      66 USDA‐ERS (US dept of Agriculture, Economic Research Service). (2020a). Vegetables and Pulses Outlook. Available at https://www.ers.usda.gov/webdocs/outlooks/100102/vgs‐365.pdf?v=6710.9 (accessed January 26, 2021).

      67 USDA‐ERS (US dept of Agriculture, Economic Research Service). (2020b). US per capita consumption data. Available https://www.ers.usda.gov/data‐products/food‐availability‐per‐capita‐data‐system/ (accessed January 26, 2021).

      68 USDA‐NASS (U.S. Dept. of Agriculture, National Agri. Statistics Service). (2020). US Commodity Data. Available at https://www.nass.usda.gov/Statistics_by_Subject/index.php (accessed December 27, 2020).

      69 USDHHS and USDA (US Dept. of Health & Human Services and US Dept. of Agriculture). (2021). The 2015–2020 Dietary Guidelines for US Americans (Eighth edition). Available at https://health.gov/sites/default/files/2019‐09/2015‐2020_Dietary_Guidelines.pdf (accessed August 6, 2021).

      70 Van Heerden, S.M. & Schonfeldt, H.C. (2004). The need for food composition tables for Southern Africa. Journal of Food Composition and Analysis 17: 531–537.

      71 Venkidasamy, B., Selvaraj, D., Nile, A.S., Ramalingam, S., Kai, G. & Nile, S.H. (2019). Indian pulses: A review on nutritional, functional and biochemical properties with future perspectives. Trends in Food Science & Technology 88: 228–242.

      72 Watson, C.A., Reckling, M., Preissel, S., Bachinger, J., Bergkvist, G., Kuhlman, T., Lindström, K., Nemecek, T., Topp, C.F.,


Скачать книгу