Pulse foods : processing, quality and nutraceutical applications

Author(s)

Bibliographic Information

Pulse foods : processing, quality and nutraceutical applications

edited by Brijesh K. Tiwari, Aoife Gowen, Brian McKenna

(Food science and technology : international series)

Academic Press, 2011

1st ed

Available at  / 3 libraries

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Note

Includes bibliographical references and index

Description and Table of Contents

Description

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.

Table of Contents

  • 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

by "Nielsen BookData"

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Details

  • NCID
    BB0625602X
  • ISBN
    • 9780123820181
  • Country Code
    ne
  • Title Language Code
    eng
  • Text Language Code
    eng
  • Place of Publication
    Amsterdam ; Tokyo
  • Pages/Volumes
    viii, 475 p.
  • Size
    24 cm
  • Classification
  • Subject Headings
  • Parent Bibliography ID
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