Pulse Foods
Processing, Quality and Nutraceutical Applications
Gebonden Engels 2011 9780123820181Samenvatting
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.
Specificaties
Lezersrecensies
Inhoudsopgave
Chapter 2- Chemistry of pulses
Chapter 3- Functional and physicochemical properties of pulse proteins
Chapter 4- Functional and physicochemical properties of pulse starch
Chapter 5- Functional and physiochemical properties of legume fibers
Chapter 6- Functional and physicochemical properties of Non-starch polysaccharides
Chapter 7- Postharvest technology for pulses
Chapter 8- Pulse Milling technologies
Chapter 9- Emerging technologies for pulse processing
Chapter 10- Pulse based food products
Chapter 11- Novel food and industrial applications of pulse fractions
Chapter 12- By-product utilization
Chapter 13- Nutritional value of whole pulse and pulse fractions
Chapter 14- Role of pulses in nutraceuticals
Chapter 15- Quality Standards and evaluation of pulses
Chapter 16- Global Pulse Industry: State of production, consumption & trade; Marketing challenges and opportunities
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