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

      

      Table of Contents

      1  Cover

      2  Title Page

      3  Copyright Page

      4  Contributors

      5  Preface

      6  Part I: Overview, Production and Postharvest Technologies 1 Global Production, Trade, Processing and Nutritional Profile of Dry Beans and Other Pulses INTRODUCTION PRODUCTION AND TRADE CONSUMPTION TRENDS OF DRY BEANS DRY BEANS AND OTHER PULSES AS A DIVERSE FOOD RESOURCE NUTRITIONAL PROFILE AND HEALTH BENEFITS CONSTRAINTS TO UTILIZATION OF BEANS AND OTHER PULSES LEGUMES AND SUSTAINABILITY OF AGRICULTURAL SYSTEMS BEANS AND OTHER PULSES IN WORLD FOOD SECURITY SUMMARY REFERENCES 2 Dry Bean Breeding and Production Technologies INTRODUCTION PRODUCTION PRACTICES AND TRENDS BEAN GENETICS BREEDING PROCEDURES AND PRACTICES BREEDING METHODS BREEDING FOR SPECIFIC TRAITS GENOMIC RESEARCH AND TRANSGENIC BEANS FUTURE DIRECTIONS REFERENCES 3 Physical and Physiological Characteristics and Market Classes of Common Beans INTRODUCTION COMMERCIAL MARKET CLASSES OF COMMON BEANS PHYSIOLOGY OF COMMON BEAN SEED CHARACTERISTICS OF SEED SIZE AND SHAPE SEED COAT PIGMENTATION AND COLOR USDA STANDARDS FOR COMMON BEANS AND SELECTED PULSES SEED CERTIFICATION SUMMARY REFERENCES 4 Harvesting, Postharvest Handling, Distribution, and Marketing of Dry Beans INTRODUCTION HARVESTING AND DRY BEAN QUALITY POSTHARVEST OPERATIONS DRY BEAN STORAGE AND HANDLING PACKAGING AND MARKET DISTRIBUTION MARKETING OF DRY BEANS POSTHARVEST STORAGE QUALITY BEAN HANDLING AND FOOD SAFETY SUMMARY REFERENCES 5 Hard‐to‐Cook and Other Storage‐Induced Quality Defects in Dry Beans INTRODUCTION POSTHARVEST STORAGE AND BEAN QUALITY STORAGE INDUCED DEFECTS QUALITY DEFECTS IN COOKED/PROCESSED HTC BEANS SUMMARY REFERENCES

      7  Part II: Composition, Value‐Added Processing and Quality 6 Composition of Raw and Processed Dry Beans and Other Pulses INTRODUCTION PROCESSING AND THE COMPOSITION OF DRY BEANS PROCESSING AND THE NUTRITIONAL QUALITY OF BEANS NOVEL PROCESSING METHODS AND IMPACTS ON COMPOSITION CONCLUSION REFERENCES 7 Hydration, Blanching and Thermal Processing of Dry Beans INTRODUCTION BEAN HYDRATION AND DIFFUSION PHENOMENA BLANCHING THERMAL PROCESSING SUMMARY REFERENCES 8 Processing and Quality Evaluation of Canned Dry Beans INTRODUCTION PROCESSING PROCEDURES