Pulse Foods book cover

Pulse Foods

Processing, Quality and Nutraceutical Applications

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.

Audience
Food Scientists, Legume Processors, Grain Process Engineers, students, educators, and researchers.

Hardbound, 483 Pages

Published: March 2011

Imprint: Academic Press

ISBN: 978-0-12-382018-1

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

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