Pulse foods : processing, quality and nutraceutical applications / edited by Brijesh K. Tiwari, Aoife Gowan, Brian McKenna.
Contributor(s): Tiwari, Brijesh K [editor]
| Gowen, Aoife [editor] | McKenna, B. M [editor].
Material type: 
BookSeries: Food science and technology international series: Publisher: Amsterdam ; Boston : Academic Press an imprint of Elsevier, 2011Copyright date: ©2011Description: viii, 475 pages : illustrations ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780123820181.Subject(s): Legumes as food | Legumes -- Processing | Legumes -- Postharvest technology | Functional foods | I WISH Foundation Women's STEM ProjectDDC classification: 664.80565 | Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| General lending | MTU Bishopstown Library Lending | 664.80565 (Browse shelf(Opens below)) | Available | 00218072 |
Enhanced descriptions from Syndetics:
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.
Includes bibliographical references and index.
Introduction -- Chemistry of pulses -- Functional and physicochemical properties of pulse proteins -- Functional and physicochemical properties of pulse starch -- Functional and physiochemical properties of legume fibers -- Functional and physicochemical properties of Non-starch polysaccharides -- Postharvest technology for pulses -- Pulse Milling technologies -- Emerging technologies for pulse processing -- Pulse based food products -- Novel food and industrial applications of pulse fractions -- By-product utilization -- Nutritional value of whole pulse and pulse fractions -- Role of pulses in nutraceuticals -- Quality standards and evaluation of pulses -- Global pulse industry : State of production, consumption & trade : Marketing challenges and opportunities.
Table of contents provided by Syndetics
- List of contributors (p. vii)
- 1 Introduction (p. 1)
- 2 Chemistry of pulses (p. 9)
- 3 Functional and physicochemical properties of pulse proteins (p. 57)
- 4 Functional and physicochemical properties of pulse starch (p. 91)
- 5 Functional and physicochemical properties of legume fibers (p. 121)
- 6 Functional and physicochemical properties of non-starch polysaccharides (p. 157)
- 7 Post-harvest technology of pulses (p. 171)
- 8 Pulse milling technologies (p. 193)
- 9 Emerging technologies for pulse processing (p. 223)
- 10 Pulse-based food products (p. 249)
- 11 Novel food and industrial applications of pulse flours and fractions (p. 283)
- 12 By-product utilization (p. 325)
- 13 The nutritional value of whole pulses and pulse fractions (p. 363)
- 14 Role of pulses in nutraceuticals (p. 385)
- 15 Quality standards and evaluation of pulses (p. 419)
- 16 Global pulse industry: state of production, consumption and trade; marketing challenges and opportunities (p. 437)
- Index (p. 465)
- Series List (p. 473)