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

CANNED BEAN PACK STYLES FILLING AND CAN SIZES THERMAL PROCESSING FOOD SAFETY REGULATIONS QUALITY OF BEAN PRODUCTS QUALITY CHANGES DURING THERMAL PROCESSING INNOVATIVE TRENDS FOR CANNED BEANS APPLICATIONS SUMMARY REFERENCES 9 Extrusion Processing of Dry Beans and Pulses INTRODUCTION EXTRUSION TECHNOLOGY AND SYSTEMS OVERVIEW OF EXTRUDED DRY BEANS AND PULSES PULSES AND OTHER PLANT‐BASED PROTEINS AS SUSTAINABLE FOOD INGREDIENTS QUALITY OF EXTRUDED DRY BEANS AND PULSES PRODUCTS SUMMARY REFERENCES 10 Processing and Functional Properties of Dry Bean Flours and Fractions INTRODUCTION COMPOSITION AND HEALTH BENEFITS OF BEAN FLOURS EXTRACTION PROTOCOLS FOR PROTEIN EXTRACTION PROTOCOLS FOR STARCH EXTRACTION PROTOCOLS FOR DIETARY FIBER PHYSICO‐CHEMICAL PROPERTIES OF THE MAJOR BEAN FRACTIONS FOOD APPLICATIONS − CASE STUDY, PASTA CONCLUSION REFERENCES 11 Optical Sensing Technologies for Nondestructive Quality Assessment in Dry Beans INTRODUCTION BEAN SEED TRAITS, TESTING METHODS, AND END‐USE QUALITY MACHINE VISION TECHNOLOGY VISIBLE AND NEAR‐INFRARED SPECTROSCOPY TECHNOLOGY HYPERSPECTRAL IMAGING TECHNOLOGY BEAN QUALITY EVALUATION USING HYPERSPECTRAL IMAGING TECHNOLOGY CONCLUSIONS REFERENCES 12 Utilization of Dry Beans and Other Pulses as Ingredients in Diverse Food Products INTRODUCTION PROCESSING OF DRY BEANS AND PULSE INGREDIENTS PROTEIN BIOAVAILABILITY AND DIGESTIBILITY APPLICATIONS IN DIVERSE FOOD PRODUCTS CONSUMER PREFERENCES EMERGING TRENDS IN PULSE‐BASED PRODUCTS OTHER PULSES CONCLUSIONS ACKNOWLEDGMENTS REFERENCES 13 Cowpea Composition, Processing, and Products INTRODUCTION COMPOSITION OF COWPEAS COWPEA PROCESSING AND NUTRITIONAL AND SENSORY QUALITY BIOFORTIFICATION OF COWPEAS CONCLUSIONS AND FUTURE OUTLOOK SUMMARY REFERENCES 14 Faba (Broad) Bean Production, Processing, and Nutritional Profile INTRODUCTION PRODUCTION PRACTICES AND HARVESTING GLOBAL PRODUCTION AND TRADE COMPOSITION AND NUTRITIONAL PROFILE PROCESSING METHODS FABA BEAN PRODUCTS ROLE IN ECOSYSTEM AND ENVIRONMENTAL SUSTAINABILITY SUMMARY REFERENCES 15 Production, Processing, and Nutritional Profile of Chickpeas and Lentils INTRODUCTION CHICKPEA LENTIL INNOVATIVE PROCESSING OF CHICKPEAS AND LENTILS SUMMARY REFERENCES 16 Processing and Utilization of Dry Beans and Pulses in Africa INTRODUCTION DRY BEANS AND PULSES PRODUCTION AND UTILIZATION TRENDS BEAN AND PULSE PROCESSING RECENT DEVELOPMENTS IN BEAN PRODUCTION