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Author: G. P. Lewis
Publisher: Royal Botanic Gardens Kew
ISBN:
Category : Nature
Languages : en
Pages : 596
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Book Description
"In July 2005, the Royal Botanic Gardens, Kew published Legumes of the World, a book containing an encyclopaedic overview of the current knowledge of the 727 genera then recognised in the Leguminose (Fabaceae) family. This was the first fully-illustrated account of all legume genera. Legumes of the World was edited by four members of Kew's Herbarium legume research staff: Gwilym Lewis, Brian Schrire, Barbara Mackinder and Mike Lock (Brian and Mike have since retired). 20 legume specialists from 14 institutions in six countries contributed to the 36 chapters in the book."--Publisher description.
Author: G. P. Lewis
Publisher: Royal Botanic Gardens Kew
ISBN:
Category : Nature
Languages : en
Pages : 596
Get Book Here
Book Description
"In July 2005, the Royal Botanic Gardens, Kew published Legumes of the World, a book containing an encyclopaedic overview of the current knowledge of the 727 genera then recognised in the Leguminose (Fabaceae) family. This was the first fully-illustrated account of all legume genera. Legumes of the World was edited by four members of Kew's Herbarium legume research staff: Gwilym Lewis, Brian Schrire, Barbara Mackinder and Mike Lock (Brian and Mike have since retired). 20 legume specialists from 14 institutions in six countries contributed to the 36 chapters in the book."--Publisher description.
Author: James Duke
Publisher: Springer Science & Business Media
ISBN: 1468481517
Category : Science
Languages : en
Pages : 354
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Book Description
In 1971, Dr. Quentin Jones, now of the National Hawaii, where an international panel convened to Program Staff, SEA, USDA, suggested that the discuss and assemble information on underexploit Plant Taxonomy Laboratory devise a format for ed tropical legumes. Conversations at that meeting concise write-ups on 1,000 economic plants (Duke and subsequent correspondence with the partici and Terrell, 1974; Duke et al. , 1975). Dr. C. F. pants also yielded new information on some of the Reed was contracted to search the literature on tropical legumes. Finally in 1978, 100 copies of the writeups these economic plants, which included 146 species of legumes. From 1971 through 1974, Dr. Reed were delivered to the International Legume Con prepared rough drafts of write-ups on the 1,000 ference at Kew, July 24th-August 4, and all were species. It was my responsibility to establish the given to potential cooperators before my lecture on format and monitor the write-ups, to ensure that the manual (July 31st). New information presented they would answer many questions on legumes in lectures at that conference and personal com directed to the USDA by our taxpaying public. munications behind the scenes have also been used Since then, a computerized system alerts me to to update and embellish the write-ups so that they new publications on legumes. I have ordered for are more than a bibliographic echo. our files copies of the more promising documents.
Author: Maria Ángeles Martín-Cabrejas
Publisher: Royal Society of Chemistry
ISBN: 1788016750
Category : Science
Languages : en
Pages : 368
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Book Description
Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidemiological studies suggest that natural antioxidants can protect us against oxidative stress that is closely associated with cancer and cardiovascular disease. Legumes are a valuable source of bioactive compounds such as phenolic compounds, peptides and non-nutritional factors. They are rich in several important micronutrients, including potassium, magnesium, folate, iron, and zinc, and are an important source of protein in vegetarian diets. They are among the only plant foods that provide significant amounts of the amino acid, lysine. Commonly consumed legumes are also rich in total and soluble fibre as well as in resistant starch. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes. The international spread of contributors will describe the key factors that influence consumer acceptance of legumes in the diet, as well as the known functional properties of legumes and legume based food products. It will serve as an excellent and up-to-date reference for food scientists, food chemists, researchers in human nutrition, dietetics and the chemistry of natural compounds.
Author: Alfonso Clemente
Publisher:
ISBN: 9781536122794
Category : Science
Languages : en
Pages : 294
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Book Description
Legumes are an essential food crop and a relevant source of plant-based proteins for humans around the globe, and particularly in developing countries. Grain legumes are highly nutritious and have excellent nutraceutical properties; these are affordable foods contributing to household food safety and, as a result, offer great hope and opportunity for achieving future global feed and food security.There is no doubt that facing an increasing world population over the next 50 years, the implementation of future research strategies and programs on legume productivity by harnessing scientific expertise and emerging molecular tools is of great importance to develop high-yielding legume varieties with enhanced multiple beneficial qualities and to tackle human diseases, using both traditional breeding and biotechnology methods.Grain legumes enhance the sustainability of cropping systems by increasing soil fertility through biological nitrogen fixation. They are adapted to diverse climates, thus providing solutions to climate change. Improved varieties having heat and drought tolerance are able to overcome abiotic stresses, offering even more hope for crop stability in vulnerable regions as well as against pests and diseases that cause significant production losses, making them a central component of sustainable intensification efforts on millions of small and poor farms.This new book provides an innovative contribution for people working with legumes in different fields such as agriculture, crop improvement, health promoting aspects, pest and disease fighting, and the overall scientific community, giving them an updated and global vision about the importance of legumes for the world's greatest challenge in global feed and food future under a sustainable agriculture.The book includes the following topics:*Legume germplasm.*Increasing legume production to improve food security, nutrition food safe, environmental benefits and economy.*Legumes and climate change.*Pests and disease management.*Nutritional improvement of legumes.*Legumes' health benefits.*Legumes' allergy research
Author: National Research Council
Publisher: The Minerva Group, Inc.
ISBN: 9780894991929
Category : Business & Economics
Languages : en
Pages : 344
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Book Description
This National Academy of Sciences report describes plants of the family Leguminosae, all of them greatly underexploited. Some are extensively used in one part of the world but unknown elsewhere; others are virtually unknown to science but have particular attributes that suggest they could become major crops in the future; a few are already widespread but their possibilities are not yet fully realized.Most of the plants described in this book have the capacity to provide their own nitrogenous fertilizer through bacteria that live in nodules on their roots; the bacteria chemically convert nitrogen gas from the air into soluble compounds that the plant can absorb and utilize. As a result, legumes generally require no additional nitrogenous fertilizer for average growth. This is advantageous because commercial nitrogenous fertilizers are now extremely expensive for peasant farmers. This report demonstrates how farmers in developing countries, by using leguminous plants, can grow useful crops while avoiding that expense. However, the plants to be discussed here should be seen as complements to, not as substitutes for, conventional tropical crops.
Author: Janet I. Sprent
Publisher: John Wiley & Sons
ISBN: 9781444316391
Category : Science
Languages : en
Pages : 200
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Book Description
This important book provides a comprehensive review of our current knowledge of the world's leguminous plants and their symbiotic bacteria. Written by Professor Janet Sprent, a world authority in the area, Legume Nodulation contains comprehensive details of the following: An up to date review of legume taxonomy and a full list of the world's genera Details of how legumes are distributed throughout the world A review of the evolution of legume nodulation Comprehensive details of all microorganisms known to be symbiotic with legumes Ecological and environmental aspects of legume-bacteria symbiosis Legume Nodulation is an essential purchase for plant scientists, agronomists, ecologists and microbiologists. Libraries in all universities and research establishments where biological and agricultural sciences are studied and taught should have copies of this landmark publication.
Author: Bharat Singh
Publisher: John Wiley & Sons
ISBN: 0891186212
Category : Technology & Engineering
Languages : en
Pages : 192
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Book Description
The story of cowpea (black-eyed peas) is a fascinating example of how science can solve the world's biggest problems—even more fascinating is the story of the scientist behind the research. B.B. Singh wrote this book to serve as an accessible summary of cowpea breeding, management,and use. He has devoted his life's work to solving the ""protein gap"" of the Green Revolution in which the emphasis on corn and wheat neglected the protein-rich legumes vital to plant-based nutrition. Today,under his careful tending, cowpea truly has become the food legume of the century. From genetics to recipes, he gives a full account of how cowpea belongs in our global agriculture and in every diet. Along the way, he shares his inspiring story.
Author: Swarna Moldanado
Publisher: Basic Health Publications
ISBN: 9781591203537
Category : Health & Fitness
Languages : en
Pages : 0
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Book Description
The advantages to be gained by adding legumes to the diet are explained. All aspects of the super-food legumes - their history, food value, their health implications, and which legumes are most commonly eaten around the world. An enlightening look at optimizing and maintaining your health with legumes.
Author: Ben-Erik Van Wyk
Publisher: Cabi
ISBN: 9781789241303
Category : Botany
Languages : en
Pages : 0
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Book Description
Plants and plant-derived products make up the bulk of what we eat and drink every day.... This scientifically accurate photographic guide provides quick and colourful answers. Food Plants of the World is a comprehensive overview of the plants that provide us with food, beverages, spices and flavours. It is written in easy language but gives accurate scientific information on the plants and their uses. Cover, page [4]
Author: Michael J. Dilworth
Publisher: Springer Science & Business Media
ISBN: 1402035489
Category : Science
Languages : en
Pages : 419
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Book Description
Nodules produced on legume roots by root-nodule bacteria provide the major nitrogenous input into natural and agricultural systems worldwide. This book provides an in-depth and up-to-the-minute analysis of what is known about this symbiosis, its origins, the process of nodule formation and development, and the biochemistry and genetics of nodular nitrogen fixation. It also reviews the physiology of the root-nodule bacteria themselves, their ecology in both natural and agricultural systems, and how we can introduce new legumes along with the bacteria they require. This book is recommended for scientists working with root nodule bacteria or host legumes, agronomists, forestry scientists, and soil scientists.
