Pulse Foods
eBook - ePub

Pulse Foods

Processing, Quality and Nutraceutical Applications

  1. 536 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Pulse Foods

Processing, Quality and Nutraceutical Applications

About this book

Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on 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 incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications. This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods. - Fully revised and updated with new chapters on nutritional and health properties, storage and pre-processing, extraction technologies and sustainability topics - 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

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Yes, you can access Pulse Foods by Brijesh K. Tiwari,Aoife Gowen,Brian McKenna in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Title of Book
  2. Cover image
  3. Title page
  4. Table of Contents
  5. Copyright
  6. Contributors
  7. Chapter 1 Advances in pulse foods
  8. Chapter 2 The nutritional value of whole pulses and pulse fractions
  9. Chapter 3 Chemistry of pulsesā€”macronutrients
  10. Chapter 4 Chemistry of pulsesā€”micronutrients
  11. Chapter 5 Functional and physicochemical properties of pulse starch
  12. Chapter 6 Functional and physicochemical properties of pulse proteins
  13. Chapter 7 Legume fiber characterization, functionality, and process effects
  14. Chapter 8 Pulses nonstarch polysaccharides
  15. Chapter 9 Pulses postharvest technology
  16. Chapter 10 Pulse milling technologies
  17. Chapter 11 Emerging technologies for pulse processing
  18. Chapter 12 Cold plasma applications on pulse processing
  19. Chapter 13 Innovative extraction technologies for high-value compounds
  20. Chapter 14 Pulses: quality standards and evaluation
  21. Chapter 15 Pulse-based food products
  22. Chapter 16 Extrusion technologies for cerealā€“pulses blends
  23. Chapter 17 Nutraceutical perspectives of pulses
  24. Chapter 18 Nutritional composition and utilization of pulse processing by-products
  25. Chapter 19 Sustainable food production systems: the potential of pulses
  26. Index