Lentils: Production, Processing Technologies, Products, and Nutritional Profile

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.

了解植物蛋白的未來發展趨勢，這本書提供了全面的概述。

扁豆是世界上最古老且最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，同時含有多種微量營養素。近年來，扁豆作為非肉類蛋白替代品的主要候選者崛起，這是一個迅速增長的行業，對氣候和公共健康有著巨大的影響。現在更迫切地需要了解這些具有彈性和豐富資源的作物的種植和使用。

《扁豆》提供了從種植到加工、銷售和消費的扁豆生產鏈的全面概述。特別關注前期和後期的加工，讓讀者了解扁豆在新興的健康和環保意識全球食品市場中的可能性。結果是一本深入、易於理解和易於導航的重要主題介紹。

讀者還可以找到以下內容：
- 詳細介紹扁豆，包括全球生產/貿易、育種實踐、增值、營養、消費趨勢和品質評估
- 創新的三部分結構，方便讀者導航
- 專門介紹基於扁豆的肉類類比、工程特性和創新加工技術的章節

這本書可作為食品科學、食品技術、食品工藝工程和應用營養等領域的學術研究人員和研究者的有用參考，同時也適用於食品行業專業人士和政府監管機構，他們對食品生產、食品安全和全球食品市場動態感興趣。

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.

Jasim Ahmed 是科威特科學研究所的研究科學家，位於科威特的Safat。Muhammad Siddiq 是加拿大安大略省溫莎的食品科學顧問。Mark A. Uebersax 是密歇根州密歇根州立大學食品科學與人類營養學系的名譽教授。