Pulse Foods

Processing, Quality and Nutraceutical Applications

Edited by

  • Brijesh Tiwari, Manchester Metropolitan University, Manchester, UK
  • Aoife Gowen, University College Dublin School of Agriculture, Food Science and Veterinary Medicine, Dublin, Ireland
  • Brian McKenna, University College Dublin School of Agriculture, Food Science and Veterinary Medicine, Dublin, Ireland

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


Book information

  • Published: March 2011
  • ISBN: 978-0-12-382018-1

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