Dry Beans and Pulses Production, Processing, and Nutrition. Группа авторов
rel="nofollow" href="#ulink_c0e29ece-0630-58c8-8d5f-d79e93eb8fb2">FUTURE RESEARCH NEEDS REFERENCES 17 Processing and Nutritional Profile of Mung Bean, Black Gram, Pigeon Pea, Lupin, Moth Bean, and Indian Vetch INTRODUCTION MUNG BEAN BLACK GRAM (MASH OR URD) PIGEON PEA LUPIN MOTH BEAN INDIAN VETCH SUMMARY REFERENCES
8 Part III: Culinology, Nutrition, Health Benefits, and Food Security 18 A Culinology® Perspective of Dry Beans and Other Pulses INTRODUCTION EARLY EVIDENCE OF LEGUME CONSUMPTION REGIONAL BEAN CUISINES OF THE UNITED STATES WORLDWIDE BEAN AND PULSE CUISINES PREPARATION METHODS CURRENT FOOD MANUFACTURING AND RETAIL TRENDS CURRENT FOODSERVICE AND RESTAURANT TRENDS CONCLUSION REFERENCES 19 Nutrition and Human Health Benefits of Dry Beans and Other Pulses INTRODUCTION: LEGUMES’ POTENTIAL TO MITIGATE CHRONIC DISEASE AND PROMOTE PUBLIC HEALTH HEALTHFUL COMPONENTS IN PULSES PULSE CONSUMPTION AND WELL‐BEING: HEALTH PROMOTION AND DISEASE MITIGATION CONCLUSION − THE ROLE OF PULSES IN DIETARY PATTERN ACKNOWLEDGMENTS REFERENCES 20 Health Implications and Nutrient Bioavailability of Bioactive Compounds in Dry Beans and Other Pulses INTRODUCTION BIOACTIVE COMPOUND OR ANTINUTRIENT? HEALTH IMPLICATIONS CONCLUSIONS ACKNOWLEDGMENTS REFERENCES 21 A Systems Perspective of the Role of Dry Beans and Pulses in the Future of Global Food Security: Opportunities and Challenges INTRODUCTION GLOBAL FOOD SECURITY AND PULSES NUTRITION SECURITY CURRENT STATE OF LEGUMES THE FUTURE OF LEGUMES CONCLUSION: A SHIFT TOWARD LEGUMES IN GLOBAL DIETS ACKNOWLEDGEMENT REFERENCES
9 Index
List of Tables
1 Chapter 1Table 1.1. Regional production of dry beans and other pulses in 2019 (metri...Table 1.2. Leading dry beans and pulses producing countries in 2019 (metric ...Table 1.3. Leading dry beans, chickpeas, and lentils exporting and importin...Table 1.4. Leading dry beans producing states in the US for selected years ...Table 1.5. Comparison of nutritional profiles of dry beans, chickpea and le...Table 1.6. Composition of selected dry beans and pulses (per 100 g).Table 1.7. Typical constraints associated with legumes utilization, their n...
2 Chapter 2Table 2.1. Major bean breeding programs in the US, location and seed type f...Table 2.2. Gene pools, races, and growth habits of US dry bean market class...
3 Chapter 3Table 3.1. Physical characteristics and selected cultivars of common dry be...Table 3.2. Seed size of selected commercial market classes of dry beans (ex...Table 3.3. United States standards for selected classes of dry beans/pulses...
4 Chapter 4Table 4.1. Compounds associated with off‐flavor in dry beans/ pulses during...
5 Chapter 5Table 5.1. Storage and handling induced quality defects of dry beans.Table 5.2. Selected studies on dry beans storage conditions and hard‐to‐coo...
6 Chapter 6Table 6.1. Amino acid composition of kidney beans (g/100g, wet basis).Table 6.2. Yield and composition of starches from different types of dry be...Table 6.3. Composition of dietary fiber and resistant starch in raw and pro...Table 6.4. Effect of cooking on the mineral contents of dry beans (mg/100 g...Table 6.5. Vitamin contents of selected dry beans and other pulses (mg/100 ...Table 6.6. Fatty acids1 composition of selected dry beans and other pulses....Table 6.7. The effect of dehulling on the composition of antinutrient facto...Table 6.8. In vitro protein digestibility