Faba Bean: Chemistry, Properties and Functionality

1-Introduction: Global Status and Production of Faba-bean.- 2-Agrarian conditions and post-harvest practices of Faba bean.- 3-Physical and Milling Characteristics of Faba-Bean.- 4-Chemistry, Nutrient composition and Quality of Faba Beans.- 5-Faba-Bean: Chemistry, Properties, and Functionality.- 6-Faba-bean Antioxidant and Bioactive Composition: Biochemistry and Functionality.- 7-Effect of processing on the nutrients and anti-nutrients of faba-bean.- 8-Effect of Storage on Quality and Cooking Attributes of Faba Bean.- 9-Faba bean starch: structure, physicochemical properties, modification, and potential industrial applications.- 10-Faba Bean Proteins: Extraction Methods, Properties and Applications.- 11-Biofortification: Quality improvement of Faba Bean.- 12-Faba Bean Utilization: Past, Present and Future.- 13-Current and Potential Health Claims of Faba Beans (Vicia faba, L.) and its components.- 14-Disease Management of Faba Beans.

Sneh Punia Bangar, Ph.D., is a researcher at Clemson University, United States. Earlier, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interests include extraction and functional characterization of bioactive compounds, starches, functional foods, and nanocomposites films and coatings. She has presented her research at various national and international conferences and has published more than 100 research papers/book chapters in national and international journals/books. To date, she has authored or co-authored more than 100 (published/accepted), one book series, 2 authored books (CRC, Taylor, and Francis), 5 edited books (CRC Taylor and Francis, Springer, Elsevier), one reference book (CRC, Taylor, and Francis), 35 book chapters, 20 conference proceedings/seminars, and 3 Guest Editor of Journals special issues (Food Research International, International Journal of Food Science and Technology, Journal of Food Processing and Preservation, Foods and Polymers).

Sanju Bala Dhull, Ph.D., is presently working as an Associate Professor in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 14 years of teaching and research experience. Her area of interest includes characterization and modification of biomolecules such as starch, gums, edible films, hydrogels, nanoparticles, nanoemulsions, and new product development. She has published more than 40 research papers, 3 books, and 20 book chapters in national and international repute books. She has presented more than 20 research papers in various national and international conferences. She is a life member of the Association of Food Scientists and Technologists (India) and the Association of Microbiologists of India. She also serves as an editorial board member and reviewer of national and international journals.