L Gumes
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Legumes Of The World
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Author : G. P. Lewis
language : en
Publisher: Royal Botanic Gardens Kew
Release Date : 2005
Legumes Of The World written by G. P. Lewis and has been published by Royal Botanic Gardens Kew this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Nature categories.
"In July 2005, the Royal Botanic Gardens, Kew published Legumes of the World, a book containing an encyclopaedic overview of the current knowledge of the 727 genera then recognised in the Leguminose (Fabaceae) family. This was the first fully-illustrated account of all legume genera. Legumes of the World was edited by four members of Kew's Herbarium legume research staff: Gwilym Lewis, Brian Schrire, Barbara Mackinder and Mike Lock (Brian and Mike have since retired). 20 legume specialists from 14 institutions in six countries contributed to the 36 chapters in the book."--Publisher description.
Grain Legumes
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Author : Antonio M. De Ron
language : en
Publisher: Springer
Release Date : 2015-08-27
Grain Legumes written by Antonio M. De Ron and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-27 with Science categories.
This book is devoted to grain legumes and include eight chapters devoted to the breeding of specific grain legume crops and five general chapters dealing with important topics which are common to most of the species in focus. Soybean is not included in the book as it is commonly considered an oil crop more than a grain legume and is included in the Oil Crops Volume of the Handbook of Plant Breeding.Legume species belong to the Fabaceae family and are characterized by their fruit, usually called pod. Several species of this family were domesticated by humans, such as soybean, common bean, faba bean, pea, chickpea, lentil, peanut, or cowpea. Some of these species are of great relevance as human and animal food. Food legumes are consumed either by their immature pod or their dry seeds, which have a high protein content. Globally, grain legumes are the most relevant source of plant protein, especially in many countries of Africa and Latin America, but there are some constraints in their production, such as a poor adaptation, pest and diseases and unstable yield. Current research trends in Legumes are focused on new methodologies involving genetic and omic studies, as well as new approaches to the genetic improvement of these species, including the relationships with their symbiotic rhizobia.
Food And Feed From Legumes And Oilseeds
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Author : J. Smartt
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food And Feed From Legumes And Oilseeds written by J. Smartt and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Oilseeds and legumes provide a significant proportion of the protein and energy requirements of the world population. This important new book provides comprehensive details of the main oil seed and legume crops focusing particularly on the nutritional aspects of these crops which are, or have the potential to be, more widely exploited in developing countries where are or have the potential to be, more widely exploited in developing countries where protein and energy malnutrition continue to escalate. The predicted rapid rise of populations in many world regions which are increasingly vulnerable to food shortages means that a full knowledge of the nutritional significance of available crops is vital in helping to prevent potential calamities. Food and Feed from Legumes and Oil Seeds has been written by a team of international contributors, each with direct experience of these important crops and their nutritional merits, and the editors are both international experts in the crops covered. This book will become of great value to nutritionists, food and feed scientists and technologists, agricultural scientists and all those involved with overseas developments and food aid organizations.
Legumes As Food Ingredient
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Author : Alfonso Clemente
language : en
Publisher: MDPI
Release Date : 2021-05-07
Legumes As Food Ingredient written by Alfonso Clemente and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-07 with Science categories.
Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they are affordable food that contributes to achieving future food and feed security. Furthermore, they are major ingredients in the Mediterranean diet, playing a vital role in developing countries. Global food security requires a major re-focusing of plant sciences, crop improvement and production agronomy towards grain legumes (pulse crops) over coming decades, with intensive research to identify cultivars with improved grain characteristics, helping to develop novel legume-derived products (foods) adapted to today consumer preference. In this context, studies dealing with legume processing impact such as soaking, boiling, microwave cooking, germination, and fermentation among others, in their nutritional and anti-nutritional (i.e., food allergy) properties are of great interest in these future food developments. This Research Topic aims to bring together a collection of studies for a better understanding of current research in legume seed compounds functional properties to provide an updated and global vision of the importance of legumes in human health.
Legumes
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Author : Maria Ángeles Martín-Cabrejas
language : en
Publisher: Royal Society of Chemistry
Release Date : 2019-01-02
Legumes written by Maria Ángeles Martín-Cabrejas and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-02 with Science categories.
Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidemiological studies suggest that natural antioxidants can protect us against oxidative stress that is closely associated with cancer and cardiovascular disease. Legumes are a valuable source of bioactive compounds such as phenolic compounds, peptides and non-nutritional factors. They are rich in several important micronutrients, including potassium, magnesium, folate, iron, and zinc, and are an important source of protein in vegetarian diets. They are among the only plant foods that provide significant amounts of the amino acid, lysine. Commonly consumed legumes are also rich in total and soluble fibre as well as in resistant starch. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes. The international spread of contributors will describe the key factors that influence consumer acceptance of legumes in the diet, as well as the known functional properties of legumes and legume based food products. It will serve as an excellent and up-to-date reference for food scientists, food chemists, researchers in human nutrition, dietetics and the chemistry of natural compounds.
Legumes In Human Nutrition
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Author : Wallace Ruddell Aykroyd
language : en
Publisher: Bernan Press(PA)
Release Date : 1964
Legumes In Human Nutrition written by Wallace Ruddell Aykroyd and has been published by Bernan Press(PA) this book supported file pdf, txt, epub, kindle and other format this book has been release on 1964 with Legumes categories.
History of legumes; Production and consumption; Composition and nutritive value; Methods of processing and cooking; Effects of processing on nutritive value; Toxic substances; Legume proteins; Observations on the value of legumes in human feeding; The place of legumes in human diets.
Legumes
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Author : Swarna Moldanado
language : en
Publisher: Turner Publishing Company
Release Date : 2014-01-15
Legumes written by Swarna Moldanado and has been published by Turner Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-15 with Health & Fitness categories.
Moldanado was curious to learn why legumes were so overlooked in Western diets compared to that of her native India. Her subsequent research turned up a number of misconceptions and inaccuracies as reasons for the prevailing lack of interest in them. This, in turn, led her to research legume-based diets in other parts of the world to ascertain what, if any, impact they had on health and disease in those locales. This book presents her findings.
Food Legumes
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Author : Daisy E. Kay
language : en
Publisher:
Release Date : 1979
Food Legumes written by Daisy E. Kay and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Science categories.
Expanding The Production And Use Of Cool Season Food Legumes
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Author : Fred J. Muehlbauer
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Expanding The Production And Use Of Cool Season Food Legumes written by Fred J. Muehlbauer and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
The goal of the Second International Food Legume Research Conference held in Cairo, Egypt was to build on the success of the first conference held nearly 6 years earlier at Spokane, Washington, USA. It was at that first conference where the decision was made to hold the second Conference in Egypt and so near the ancestral home of these food legume crops. It has been a long held view that the cool season food legumes had their origin in the Mediterranean basin and the Near-east arc, and there is little doubt that food legumes were a staple food of the ancient Egyptian civilization. The cool season food legumes have the reputation for producing at least some yield under adverse conditions of poor fertility and limited moisture, i. e. , in circumstances where other crops are likely to fail completely. Yields of cool season food legumes are particularly poor in those regions where they are most important to local populations. The influx of more profitable crops such as wheat, maize, and soybeans have gradually relegated the food legumes to marginal areas with poor fertility and limited water which exposes them to even greater degrees of stress. In the past two decades, production of food legumes has declined in most of the developing countries while at the same time it has expanded greatly in Canada, Australia, and most notably in Turkey.
Grain Legumes
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Author : J. Smartt
language : en
Publisher: Cambridge University Press
Release Date : 1990-04-19
Grain Legumes written by J. Smartt and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-04-19 with Medical categories.
This volume provides a wide-ranging survey of all the major grain legumes.
