Description

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.

Key Features

  • 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

 

 

Readership

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

Details

No. of pages:
483
Language:
English
Copyright:
© 2011
Published:
Imprint:
Academic Press
Print ISBN:
9780123820181
Electronic ISBN:
9780123820198

About the authors

Brijesh Tiwari

Brijesh Kumar Tiwari, M.Sc., Ph.D., F.I.F.S.T., is currently a Senior Research Officer at Teagasc – the Irish Agriculture and Food Development Authority. He is also the programme manager of NutraMara – the Marine Functional Food Research Initiative. His primary research interests relate to the investigation of green and sustainable solutions to food industry challenges. He is a fellow of Institute of Food Science & Technology (UK) and the Editor in Chief of Journal of Food Processing and Preservation and also part of the Editorial Board for Food Engineering Reviews.

Affiliations and Expertise

Teagasc Food Research Centre, Dublin, Ireland

Aoife Gowen

Affiliations and Expertise

University College Dublin School of Agriculture, Food Science and Veterinary Medicine, Dublin, Ireland

Brian McKenna

Affiliations and Expertise

University College Dublin School of Agriculture, Food Science and Veterinary Medicine, Dublin, Ireland