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Legumes as food

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Legumes as food --- Legumes as feed

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Legumes as food --- Legume industry --- Legumes --- Nutrition policy

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The theme of the Conference, and of this work, is the assessment of international research efforts on cool season food legumes and the discussion of the development of strategies for their improvement. Invited papers and contributed posters focused on research topics in both the basic and applied sciences. The Conference programme was formulated to address world-wide multidisciplinary research interests and to consider strategies for the better utilization of cool season food legumes in the diverse systems in which they are grown. Invited papers were organised to consider related topics in each of several subjects areas : International Programmes ; Genetic Resources ; Cropping Systems ; Management and Tillage ; Harvesting and Storage ; Processing and Utilization ; Economics, Marketing and Policies ; Biotic Limitations ; Integrated Pest Management ; Rhizobium and N² Fixation ; Carbon and Nitrogen Economy of Nodulated Legumes ; Environmental Stress ; Physiology ; Breeding and Biotechnology ; Regional Reports ; and Retrospect and Prospect.

Life sciences. --- Botany. --- Legumes --- Food crops. --- Legumes as food.

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Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book

Soy proteins. --- Soyfoods. --- Legumes as food --- Legumes --- Functional foods --- Agriculture --- Chemical & Materials Engineering --- Earth & Environmental Sciences --- Engineering & Applied Sciences --- Chemical Engineering --- Plant Sciences --- Processing --- Postharvest technology --- Legumes as food. --- Processing. --- Postharvest technology. --- Bean family (Plants) --- Fabaceae --- Faboideae --- Leguminosae --- Lotoideae --- Papilionaceae --- Papilionatae --- Papilionoideae --- Pea family (Plants) --- Pulse crops --- Pulse family (Plants) --- Rosales --- Food legumes --- Food