Pulse Foods - 2nd Edition - ISBN: 9780128181843

Pulse Foods

2nd Edition

Processing, Quality and Nutraceutical Applications

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Editors: Brijesh Tiwari Aoife Gowen Brian McKenna
Paperback ISBN: 9780128181843
Imprint: Academic Press
Published Date: 1st September 2020
Page Count: 550
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Description

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.

Key Features

  • Fully revised and updated with new chapters on nutritional and health properties, storage and pre-processing, extraction technologies and sustainability topics
  • 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

Table of Contents

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

Details

No. of pages:
550
Language:
English
Copyright:
© Academic Press 2021
Published:
1st September 2020
Imprint:
Academic Press
Paperback ISBN:
9780128181843

About the Editor

Brijesh Tiwari

Brijesh Kumar Tiwari, M.Sc., Ph.D., FIFST, FRSC, is currently a Principal Research Officer at Teagasc – the Irish Agriculture and Food Development Authority. 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 Royal Society of Chemistry (UK). He is also 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

Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland

Aoife Gowen

Dr. Aoife Gowen is a Senior Lecturer in the UCD School of Biosystems and Food Engineering. Her research area is multidisciplinary, involving applications of sensor technology and chemometrics to biological systems, including food quality process monitoring. After completing her undergraduate degree in Theoretical Physics (2000), she moved to a new discipline - the highly applied research area of Food Science. Her PhD thesis, completed in 2006, concerned mathematical modeling of food quality parameters and optimization of food process operations. During her time as a post-doctoral researcher (2007-2013) she investigated the intersection of near infrared spectroscopy, chemical imaging and chemometrics for characterization of biological systems. She has been successful in gaining funding awards to support her research activities, including a European Union Marie Curie International Outgoing Fellowship and a European Research Council starting grant.

Affiliations and Expertise

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

Brian McKenna

Brian McKenna retired in 2008 as Professor of Food Science at UCD – University College Dublin, Ireland, a post he held since 1989, and became an Emeritus Professor and took up the role of co-ordinator of the European Technology Platform, Food for Life. A Chemical Engineer by training, he worked as a Research Engineer at the National Dairy Research Centre, Ireland, before moving to an academic career. In addition to his Professorship of Food Science, he served as Dean of Postgraduate and Interdisciplinary Studies at the university from 1995 to 2000 and has served two periods as Vice-President of the university, first with responsibility for Academic Planning & Development (2000-2003) and then as Principal of the College of Life Sciences (2003 to 2008). He was Editor of the Journal of Food Engineering from 1988 to 2007 and was President of IFSTI, the Institute of Food Science & Technology Ireland (1978-1980 and 1993-1994) and of EFFoST, the European Federation of Food Science & Technology (2005-2007 and 2009-2010). He received the EFFoST Lifetime Achievement award in 2010, the IFSTI Honorary Fellowship in 2010 and the ICEF Lifetime Achievement Award in 2011. He is a member of the Scientific Committee of the Food Safety Authority of Ireland, (1999-date) and is Board Chairman of the National Virus Reference Laboratory of Ireland, (2005-date) He has carried out research on physical properties of foods, rapid chilling of beef and lamb, meat texture, food safety, shelf-life prediction of foods, radio frequency heating of foods, formulation of functional drinks and drug delivery in foods. These have resulted in publication of 13 books and in excess of 150 papers.

Affiliations and Expertise

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

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