Pulse foods : processing, quality and nutraceutical applications
著者
書誌事項
Pulse foods : processing, quality and nutraceutical applications
(Food science and technology : international series)
Academic Press, 2011
1st ed
大学図書館所蔵 全3件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products.
目次
- Chapter 1-Introduction Chapter 2- Chemistry of pulses Chapter 3- Functional and physicochemical properties of pulse proteins Chapter 4- Functional and physicochemical properties of pulse starch Chapter 5- Functional and physiochemical properties of legume fibers Chapter 6- Functional and physicochemical properties of Non-starch polysaccharides Chapter 7- Postharvest technology for pulses Chapter 8- Pulse Milling technologies Chapter 9- Emerging technologies for pulse processing Chapter 10- Pulse based food products Chapter 11- Novel food and industrial applications of pulse fractions Chapter 12- By-product utilization Chapter 13- Nutritional value of whole pulse and pulse fractions Chapter 14- Role of pulses in nutraceuticals Chapter 15- Quality Standards and evaluation of pulses Chapter 16- Global Pulse Industry: State of production, consumption & trade
- Marketing challenges and opportunities
「Nielsen BookData」 より