Lentils: Production, Processing Technologies, Products, and Nutritional Profile
暫譯: 扁豆:生產、加工技術、產品與營養成分分析

Ahmed, Jasim, Siddiq, Muhammad, Uebersax, Mark A.

  • 出版商: Wiley
  • 出版日期: 2023-07-12
  • 售價: $6,280
  • 貴賓價: 9.5$5,966
  • 語言: 英文
  • 頁數: 448
  • 裝訂: Hardcover - also called cloth, retail trade, or trade
  • ISBN: 1119866898
  • ISBN-13: 9781119866893
  • 海外代購書籍(需單獨結帳)

相關主題

商品描述

Understand the future of plant protein with this comprehensive overview

Lentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops.

Lentils provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to sale to consumption. It focuses particularly on pre- and post-harvest processing, alerting readers to the possibilities of lentils in a newly health- and environmentally-conscious global food marketplace. The result is a thorough, highly accessible, and navigable introduction to a vital subject.

The reader can also find:

  • Detailed coverage of lentils including global production/trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessment
  • Innovative three-part structure to facilitate reader navigation
  • Dedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologies

The book can be used as a useful reference for academics and researchers who are working in the fields of food science, food technology, food process engineering, and applied nutrition, as well as for food industry professionals and government regulators with an interest in food production, food security, and the global food market dynamics.

商品描述(中文翻譯)

了解植物蛋白的未來,透過這份全面的概述

小扁豆是世界上最古老且廣泛栽培的作物之一,也是全球主要的蛋白質、碳水化合物和膳食纖維來源,以及多種微量營養素的來源。近年來,小扁豆已成為非肉類蛋白替代品的主要候選者,這是一個迅速增長的產業,對氣候和公共健康具有深遠的影響。了解這些靈活且資源豐富的作物的栽培和使用,從未如此迫切。

小扁豆 提供了小扁豆生產鏈每個階段的全面概述,從栽培到加工,再到銷售和消費。它特別關注收成前後的加工,提醒讀者在新興的健康和環保意識的全球食品市場中,小扁豆的潛力。結果是對這一重要主題的徹底、易於理解且可導航的介紹。

讀者還可以找到:


  • 小扁豆的詳細介紹,包括全球生產/貿易、育種實踐、增值、營養、消費趨勢和質量評估

  • 創新的三部分結構以促進讀者導航

  • 專門章節探討基於小扁豆的肉類類似物、工程特性和創新加工技術

本書可作為 食品科學、食品技術、食品加工工程和應用營養領域的學者和研究人員的有用參考資料,還適合對食品生產、食品安全和全球食品市場動態感興趣的食品行業專業人士和政府監管機構。

作者簡介

Jasim Ahmed is a Research Scientist at the Kuwait Institute for Scientific Research, Safat, Kuwait.

Muhammad Siddiq is a Food Science Consultant in Windsor, Ontario, Canada.

Mark A. Uebersax is an Emeritus Professor in the Department of Food Science and Human Nutrition, Michigan State University, Michigan, USA.

作者簡介(中文翻譯)

賈西姆·艾哈邁德是科威特科學研究所的研究科學家,位於科威特薩法特。

穆罕默德·西迪克是位於加拿大安大略省溫莎的食品科學顧問。

馬克·A·尤伯薩克斯是美國密西根州立大學食品科學與人類營養系的名譽教授。