Plant Biomass Derived Materials Comprehensive overview of materials derived from biomass, including extraction techniques, important building blocks, and a wide range of applications Plant Biomass Derived Materials provides insights into the different sources and kinds of biomass and covers a variety of techniques to derive important building blocks from raw resources; after foundational knowledge is covered, the text continues to discuss a comprehensive list of materials and applications, ranging from nanomaterials, polymers, enzymes, dyes, and composites, to applications in energy, biomedical, water purification, aeronautics, automotive and food applications, and more. Written by four highly qualified authors with significant experience in both industry and academia, Plant Biomass Derived Materials includes information on: Biomass and its relationship to the environment, chemistry of biomass, lignin and starch, and recent trends of cashew nutshell liquid in the field Plant biomass mucilage, plant based colorants, revival of sustainable fungal based natural pigments, and algal-based natural pigments for textiles Biorefinery from plant biomass (including a case study in sugarcane straw), forest and agricultural biomass, and manufacture of monomers and precursors Chemical routes for the transformation of bio-monomers into polymers and manufacture of polymer composites from plant fibers Providing foundational knowledge on the subject and a wide array of specific applications of biomass, Plant Biomass Derived Materials is an essential resource for chemists, materials scientists, and all academics and professionals in fields that intersect with biomass: an abundant renewable resource used for many diverse purposes.

Dry Beans and Pulses The second edition of the most complete and authoritative reference on dry beans production, processing, and nutrition available Since the first edition of Dry Beans and Pulses: Production, Processing, and Nutrition was published in 2012, the popularity of pulse crops as sustainable, nutritionally-rich food ingredients for alternate meat and other food products has increased significantly beyond traditional utilization. Retaining its distinctive value-chain approach to the subject, the new edition is fully revised to provide up-to-date coverage of breeding, composition, quality, nutritional profiles, postharvest and processing technologies, food safety and security, significance to human health, and more. A team of more than fifty contributors review recent research, consumer trends, new products, and food security issues in dry beans processing and value-added practices. New chapters address Hard-to-cook phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans and chickpeas and lentils. Covering both traditional and non-traditional bean classes, this comprehensive volume: Features new topics, expanded discussion, updated references, and additional figures and tables throughout Provides in-depth information on key aspects of production technologies, value-added processing, and Culinology® Examines global production and consumption, packaging and distribution, and nutrient bioavailability of bioactive compounds Highlights worldwide efforts to improve the quality and utilization of dry beans and pulses Discusses emerging trends and new applications of antioxidant properties of dry beans as functional foods Features chapters written by experts in disciplines such as crop science, horticulture, food science and technology, food biochemistry and engineering, and nutritional and environmental sciences Dry Beans and Pulses: Production, Processing, and Nutrition, Second Edition remains required reading for food scientists, nutritionists, agronomists, researchers, food processing specialists, and food security experts, food engineers and chemists involved in dry beans processing and value-added technologies.