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

Lentils are a leading global source of protein, carbohydrates, and dietary fiber, and have emerged as a leading candidate to form the basis of non-meat protein substitutes. This book provides a comprehensive overview of the lentil production chain, from cultivation to processing to sale to consumption, focusing on pre- and post-harvest processing. It is a useful reference for academics and researchers, food industry professionals, and government regulators interested in food production, food security, and the global food market dynamics.

Format: Hardback
Length: 448 pages
Publication date: 31 August 2023
Publisher: John Wiley & Sons Inc

Lentils, a versatile and ancient crop species, hold immense significance as a leading global source of protein, carbohydrates, dietary fiber, and numerous micro-nutrients. In recent years, they have gained prominence as a promising alternative to meat protein, fueling a rapidly growing industry with significant climate and public health implications. With the urgent need to address these challenges, there has never been a more pressing time to delve into the cultivation and utilization of lentils.

This comprehensive guide offers a thorough exploration of the lentil production chain, encompassing cultivation, processing, sale, and consumption. It specifically highlights pre- and post-harvest processing, emphasizing the potential of lentils in a health-conscious and environmentally aware global food marketplace. The result is a comprehensive, user-friendly introduction to a vital subject, making it accessible to a wide range of readers, including academics, researchers, food industry professionals, and government regulators.

The book provides detailed coverage of lentils, encompassing global production and trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessment. It adopts an innovative three-part structure to facilitate reader navigation, with dedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologies.

This resource is invaluable for academics and researchers working in the fields of food science, food technology, food process engineering, and applied nutrition. It also serves as a valuable reference for food industry professionals and government regulators who are interested in food production, food security, and the dynamic dynamics of the global food market. By understanding the future of plant protein, we can contribute to a more sustainable and healthier food system for generations to come.

Weight: 1048g
Dimension: 254 x 177 x 31 (mm)
ISBN-13: 9781119866893