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Pulse Foods: Processing, Quality & Nutraceutical Application
Pulse Foods: Processing, Quality & Nutraceutical Application

The use of pulses and their ingredients in food formulations is growing and several factors are contributing to this trend, especially the need for delivery of food products with health and wellness benefits.

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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.

  • First reference bringing together essential information on the processing technology of pulses
  • Addresses processing challenges relevant to legume and pulse grain processors
  • Delivers insights into the current state-of-art and emerging processing technologies
  • In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Pulse Foods: Processing, Quality and Nutraceutical Applications


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

Publish Date: 2011
Format: 6" x 9" hardcover
Pages: 483
Publication Weight: 3 lbs

Edited by Brijesh K. Tiwari, Aoife Gowen, and Brian McKenna

Pulse Foods: Processing, Quality and Nutraceutical Applications

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