PEAS CULTIVATION VARIETIES AND NUTRITIONAL USES

Author(s): AM CONSTOCK AND BE LOTHROP

Crops/New Crops | Specific Vegetables

In this book, the authors present topical research in the study of the cultivation, varieties and nutritional uses of peas. Topics discussed in this compilation include the enhancement of the nutritional value and functional properties of yellow pea protein via membrane processing; the volatile flavour profile of 24 pea cultivars using head space solid phase microextraction gas chromatography; regulation of nodule developments in Pisum sativum L; developing fall-sown pea cultivars as an answer to the challenges of climatic changes; and the chemical, molecular structure, biodegradation and nutritional characterisation of peas.


Product Information

Preface; Enhancing Nutritional Values & Functional Properties of Yellow Pea Protein via Membrane Processing; Market Class, Cultivar, Location, & Crop Year Effects on the Volatile Flavour Composition of Field Pea Cultivars; Regulation of Nodule Development in Pisum sativum L. has Common Aspects with Mechanisms Operating in Regular Apical Meristems; Developing Fall-Sown Pea Cultivars as an Answer to the Challenges of Climatic Changes; Peas (Pisum sativum): Chemical, Molecular Structural, Biodegradation & Nutritional Characterization; Index.

General Fields

  • : 9781619428669
  • : XXXXXX
  • : XXXXXX
  • : August 2012
  • : 155mm X 230mm
  • : United States
  • : books

Special Fields

  • : AM CONSTOCK AND BE LOTHROP
  • : P
  • : 1
  • : 641.3565
  • : 151
  • : Illustrations