Pulse Foods

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, sp