Part I: Overview, breeding practices, postharvest handling and storage

1. An overview of lentil production, trade, processing and nutrient profile

2. Recent advances in lentil genetics, genomics, and molecular breeding

3. Preharvest quality management, postharvest handling and consumption trends of lentils

Part II: Processing, physical and functional properties, food and non-food applications

4. Value-added processing of lentils and emerging research trends

5. Milling and fractionation processing of lentils

6. Functional properties of lentils and its ingredients in natural or processed form

7. Rheological properties of lentil protein and starch

8. Pasting, thermal, and structural properties of lentils

9. Lentil protein: a sustainable and green alternative to animal meat protein

10. Utilization of lentils in different food products

11. Non-food applications of lentils and their processing byproducts

12. Innovative processing technologies for lentil flour, protein and starch

Part III: Nutrition, antinutrients, sensory properties, and global consumption trends

13. Nutritional profile, bioactive compounds and health benefits of lentils

14. Antinutritional factors in lentils: Their effect on bioavailability of nutrients and significance in human health

15. Sensory properties of cooked lentils and lentil-based products

16. Global consumption and culinary trends in lentils utilization

Jasim Ahmed is a Research Scientist at the Kuwait Institute for Scientific Research, Safat, Kuwait.

Muhammad Siddiq is a Food Science Consultant in Windsor, Ontario, Canada.

Mark A. Uebersax is an Emeritus Professor in the Department of Food Science and Human Nutrition, Michigan State University, Michigan, USA.