Pulse Foods
Processing, Quality and Nutraceutical Applications
Description
Key Features
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First reference bringing together essential information on the processing technology of pulses
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Addresses processing challenges relevant to legume and pulse grain processors
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Delivers insights into the current state-of-art and emerging processing technologies
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In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods
Readership
Table of Contents
List of contributors
1. Introduction
1.1. Pulses: what are they?
1.2. Pulse processing and utilization
1.3. Challenges in pulse processing
1.4. Relevance of this book
2. Chemistry of pulses
2.1. Introduction
2.2. Overview
2.3. Major constituents
2.4. Minor components
2.5. Conclusions and prospects
3. Functional and physicochemical properties of pulse proteins
3.1. Introduction
3.2. Preparation of protein concentrates and isolates
3.3. Functional properties of pulse proteins
3.4. Food applications of pulse proteins
4. Functional and physicochemical properties of pulse starch
4.1. Introduction
4.2. Starch isolation
4.3. Physicochemical properties
4.4. Thermal properties
4.5. Dynamic rheological properties
4.6. Digestibility
4.7. Conclusions
5. Functional and physicochemical properties of legume fibers
5.1. Introduction
5.2. Legume dietary fibers
5.3. Factors affecting levels of dietary fibers
5.4. Physicochemical properties of legume fibers
5.5. Physiological activity of legume fibers
5.6. Conclusions
6. Functional and physicochemical properties of non-starch polysaccharides
6.1. Introduction
6.2. NSP content of pulses
6.3. Cellulose and hemicelluloses
6.4. Pectin, gums and mucilages
6.5. Physiological effects of NSP
6.6. Effect of processing on NSP
6.7. Conclusions
7. Post-harvest technology of pulses
7.1. Introduction
7.2. Post-harvest losses
7.3. Drying of pulses
7.4. Storage of pulses
7.5. Effect of post-harvest technology on quality
7.6. Conclusions
8. Pulse milling technologies
8.1. Introduction
8.2. Traditional methods of dehulling, splitting and grinding
8.3. Modern/industrial methods of dehulling and splitting
8.4. Dry versus wet processes of dehulling and splitting
8.5. Current and future trends – improving dehulling and splitting performance
8.6. Distribution of pulse dehulling and splitting
8.7. Modern/industrial methods of milling pulse flours
8.8. Substitution of pulse flours into other products
8.9. Production of roasted pulse flours
8.10. Production of precooked pulse flours and powders
8.11. Production of germinated pulse powders
8.12. Production of pulse fractions
9. Emerging technologies for pulse processing
9.1. Introduction
9.2. Brief description of emerging technologies
9.3. Applications of emerging technologies to pulses and processing
9.4. Conclusions
10. Pulse-based food products
10.1. Introduction
10.2. Common forms of pulse foods
10.3. Sprouted pulses
10.4. Traditional fermented products
10.5. Developments in pulse products
10.6. Value-added pulse-based products
10.7. Developments in pulse-based fermented products
10.8. Conclusions
11. Novel food and industrial applications of pulse flours and fractions
11.1. Introduction
11.2. Brief description of the major types of pulse flours and fractions
11.3. Functional properties of pulse flours and fractions
11.4. Physical properties of pulse flours in dough systems
11.5. Flour and semolina fortification with pulse ingredients
11.6. Pulses and pulse fractions in food applications
11.7. Industrial applications of pulses and pulse fractions
11.8. Conclusions
12. By-product utilization
12.1. Introduction
12.2. Overview of pulse processing by-products
12.3. Nutritional value of pulse milling by-products
12.4. Strategies for recovery of bioactive compounds
12.5. Challenges and opportunities
13. The nutritional value of whole pulses and pulse fractions
13.1. Introduction
13.2. Pulses – intakes and trends
13.3. Nutritional value of whole pulses
13.4. Nutritional value of pulse fractions
13.5. Health benefits of eating pulses
13.6. Conclusions
14. Role of pulses in nutraceuticals
14.1. Introduction
14.2. Nutritional benefits of pulses
14.3. Antinutritional factors of pulses
14.4. Prebiotic properties of pulses
14.5. Antioxidant compounds of pulses
14.6. Pulse and soybean bioactive peptides and proteins
14.7. Structural aspects and bioactivity of pulse proteins
14.8. Pulse components as nutraceutical ingredients
14.9. Conclusions
15. Quality standards and evaluation of pulses
15.1. Introduction
15.2. Pulse quality standard parameters
15.3. Techniques for quality evaluation
15.4. Conclusions
16. Global pulse industry
16.1. Introduction
16.2. Global pulse production, consumption and trade
16.3. Challenges and opportunities: perspective from Canada
16.4. Conclusion
Index
Food Science and Technology International Series
Product details
- No. of pages: 483
- Language: English
- Copyright: © Academic Press 2011
- Published: March 24, 2011
- Imprint: Academic Press
- Hardcover ISBN: 9780123820181
- eBook ISBN: 9780123820198