Food and Feed from Legumes and Oilseeds

Food and Feed from Legumes and Oilseeds

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.

Author: J. Smartt

Publisher: Springer

ISBN: 1461380502

Category: Technology & Engineering

Page: 419

View: 900

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.
Categories: Technology & Engineering

Food and Feed from Legumes and Oilseeds

Food and Feed from Legumes and Oilseeds

1.2 PULSES AS FOOD Pulses, as distinct from oilseeds, are legumes which are planted and harvested primarily for their ... Whereas oilseed cakes are used to a large extent in feeding of livestock, legume pulses are consumed primarily by ...

Author: J. Smartt

Publisher: Springer Science & Business Media

ISBN: 9781461304333

Category: Technology & Engineering

Page: 419

View: 629

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.
Categories: Technology & Engineering

Recent advances of research in antinutritional factors in legume seeds and oilseeds

Recent advances of research in antinutritional factors in legume seeds and oilseeds

The potential of genetically modified legume and oilseed crops for food and non-food use R. Greiner1 & C. Domoney2 ... Although the primary marketplace for legumes and oilseeds is the food and feed market, these crops are being used ...

Author: M. Muzquiz

Publisher: Wageningen Academic Publishers

ISBN: 9789076998398

Category: Technology & Engineering

Page: 384

View: 136

This series of meetings bring together experts working in this field of Science from throughout the world. A major feature of each conference session is an invited review, which outlines the advances that have been made in a particular area since the last meeting. A major factor that was considered at this meeting was the likely impact of plant genetic modification on the nutritional quality of their seeds for human and animal feeding. As an example already a number of legume species and rapeseed have been modified to improve the sulphur amino acid content of their seed and thus their protein quality. Besides the major grain legume species and rapeseed that had been discussed at previous meetings in this series number of crop products, as potential protein sources, for animal feeding, were considered for the first time. These included cottonseed meal, linseed meal, and sunflower seed meal. The potential of some new exotic crops from Mexico was also covered including Mexican species of the genus Lupinus and a Mexican plant from the same family as castor bean, which has a very high oil content but is usually toxic. Work from Cuba compared the nutritional characteristics of soybean with a range of tropical grain legume species, which have received little previous attention. A major change at this meeting was the greater consideration of the effects, both positive, and negative, of the consumption of these seeds for human nutrition. A major review on the development of allergnicity to legume seed in humans is included. There was also consideration of the potential role of antinutritional factors in reducing the growth of various types of tumour cells. The presented papers also suggest that the consumption of legume seed in the diet can potentially reduce serum cholesterol levels. Overall from the 5 conference sessions there are 52 papers. Of these 7 are major invited reviews on the current state of research in this important area for human and animal feeding.
Categories: Technology & Engineering

Food Science

Food Science

Legumes,. and. Oilseeds. Cereals are plants which yield edible grains such as wheat, rye, rice, or corn. ... but much of the corn is used for feeding livestock, whereas only a small portion of wheat is used in animal feed.

Author: Norman N. Potter

Publisher: Springer Science & Business Media

ISBN: 9781461549857

Category: Technology & Engineering

Page: 608

View: 203

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.
Categories: Technology & Engineering

Proceedings of the World Conference on Oilseed Technology and Utilization

Proceedings of the World Conference on Oilseed Technology and Utilization

BP Nutrition Feed and Animal Products Europe Business Group , Boxmeer , The Netherlands " BP Nutrition Agri - Specialities ... comes from studies mainly with cereals , reference will be made to legumes and oilseeds where appropriate .

Author: Thomas H. Applewhite

Publisher: The American Oil Chemists Society

ISBN: 0935315454

Category: Technology & Engineering

Page: 522

View: 837

Discusses current topics related to the technology and utilization of oilseeds and their products, such as managing an enterprise in a market economy; political and environmental challenges of the 1990s; achieving total quality; nutrition; oilseed harvesting and oil/meal separation; processing of vegetable oils; processing vegetable protein products; oilseeds in animal feeds, etc.
Categories: Technology & Engineering

Encyclopedia of Food Grains

Encyclopedia of Food Grains

(1996) Food and Feed from Legumes and Oilseeds. London: Chapman & Hall. OuhidaI, Pérez JF, and Gasa J (2002) Soybean (Glycinemax) cell wall composition and availability to feed enzymes. Journal of Agricultural and Food Chemistry 50(7): ...

Author: Colin W Wrigley

Publisher: Academic Press

ISBN: 9780123947864

Category: Technology & Engineering

Page: 1976

View: 128

The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further
Categories: Technology & Engineering

Encyclopedia of Food Safety

Encyclopedia of Food Safety

The food legumes can be divided into two groups: the pulses and the oilseeds. ... Maximum residue levels (MRLs) The upper legal levels of a concentration for pesticide residues in or on food or feed based on good agricultural practices ...

Author: Yasmine Motarjemi

Publisher: Academic Press

ISBN: 9780123786135

Category: Technology & Engineering

Page: 2304

View: 780

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity
Categories: Technology & Engineering

Legumes and Oilseed Crops I

Legumes and Oilseed Crops I

It is unique in its potential for village-scale development in view of its numerous possible uses as the crop, for “food, feed, fodder, and fertilizer”. This is particularly true in less developed countries, where protein malnutrition ...

Author: Y. P. S. Bajaj

Publisher: Springer Science & Business Media

ISBN: 9783642744488

Category: Technology & Engineering

Page: 682

View: 937

Categories: Technology & Engineering

The Role of Mycorrhizae in Soybean Growth in P deficient Soil in the Humid Tropics

The Role of Mycorrhizae in Soybean Growth in P deficient Soil in the Humid Tropics

Author: AbdelAziz Hamid AbdelGadir

Publisher:

ISBN: CORNELL:31924080109683

Category:

Page: 646

View: 737

Studies of four hundred and sixty-five soybean (Glycine max (L.) Merr.) varieties from different parts of the world were conducted to determine their ability to grow in P-deficient soils and to determine the effect of vesicular-arbuscular (VA) mycorrhizal fungi on the ability of soybeans to grow in such P-deficient soils in the humid tropics.
Categories: