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Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, t… Read more
LIMITED OFFER
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on 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 incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications.
This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods.
Food Scientists, Legume Processors, Grain Process Engineers, students, educators, and researchers
1. Advances in pulse foods
PART I: RELEVENCE AND PROPERTIES OF PULSES
2. Nutritional and health properties
3. Chemical composition of pulses
4. Functional and physicochemical properties of pulse starch
5. Functional and physicochemical properties of pulse proteins
6. Functional and physicochemical properties of legume fibres
PART 1I: PULSE PROCESSING TECHNOLOGY
7. Storage and pre-processing
8. Postharvest technology for pulses
9. Milling technologies
10. Extraction technologies for pulse food based ingredients
11. Novel technologies for pulse processing
12. Quality evaluation of pulse
PART III: FOOD AND NUTRACEUTICAL APPLICATIONS
13. Pulse based food products
14. Extrusion technologies for pulses
15. Novel food and industrial applications of pulse fractions
16. Role of pulses in nutraceuticals
17. By-product utilization
18. Marketing opportunities and marketing strategies
19. Sustainability aspect of pulse foods
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