Published October 1989
by CRC Press .
Written in English
|Contributions||S. S. Kadam (Editor)|
|The Physical Object|
|Number of Pages||3|
Get this from a library! CRC handbook of world food legumes: nutritional chemistry, processing technology, and utilization. [D K Salunkhe; S S Kadam;]. Handbook of world food legumes: nutritional chemistry, processing technology, and utilization. Volume 1. Book: Handbook of world food legumes: nutritional chemistry, processing technology, . We're still open for business, read our Covid statement here Promotions. Clearance. Handbook of New Technologies for Genetic Improvement of Legumes - CRC Press Book A comprehensive and groundbreaking collection of ideas for plant improvement Most of the world’s supply of legumes is cultivated under adverse conditions that make this commercially important crop susceptible to the vagaries of nature and damaging stresses.
World Crops: Cool Season Food Legumes: A global perspective of the problems and prospects for crop improvement in pea, lentil, faba bean and chickpea. Science and Biotechnology in Agriculture) Editor-R.J. Summerfield. Abstract. The Leguminosae family comprises almost genera and species. The most widely cultivated are the oilseeds, soybeans (Glycine max), and groundnuts (Arachis hypogaea), which provide 50 and 16% of world grain legume harvests, from the oilseeds, scientists have given more attention to protein nutritional quality than to useful functional Cited by: Revised and expanded throughout, this latest edition of the bestselling Seeds Handbook: Biology, Production, Processing, and Storage includes valuable information on all areas of seed biology, production, and processing. The author, one of the most respected and . "Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented/5(4).
Author by: N. Amaresan Languange: en Publisher by: CRC Press Format Available: PDF, ePub, Mobi Total Read: 99 Total Download: File Size: 46,9 Mb Description: Microbial Mitigation of Stress Responses of Food Legumes provides knowledge on the impact of abiotic and biotic stress on the agriculture of grain legumes especially pulses and it critically reviews . Handbook of New Technologies for Genetic Improvement of Legumes - Kindle edition by P. B. Kirti. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Handbook of New Technologies for Genetic Improvement of Legumes. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Abstract. Anti-nutritional factors (ANFs) in grain legumes can be divided into several groups based on their chemical and physical properties such as non protein amino acids, quinolizidine alkaloids, cyanogenic glycosides, pyrimidine glycosides, isoflavones, tannins, oligosaccharides, saponins, phytates, lectins or protease by: