Pulse Foods

Processing, Quality and Nutraceutical Applications

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Pulse Foods by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780123820198
Publisher: Elsevier Science Publication: May 11, 2011
Imprint: Academic Press Language: English
Author:
ISBN: 9780123820198
Publisher: Elsevier Science
Publication: May 11, 2011
Imprint: Academic Press
Language: English

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.

  • 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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Elsevier Science

Cover of the book Plant Metabolites and Regulation under Environmental Stress by
Cover of the book Advances in Physical Organic Chemistry by
Cover of the book Physiology by
Cover of the book Advances in Genetics by
Cover of the book Hyperspectral Imaging for Food Quality Analysis and Control by
Cover of the book Bioinspired Legged Locomotion by
Cover of the book Optimal Design and Retrofit of Energy Efficient Buildings, Communities, and Urban Centers by
Cover of the book Immunophysiology of the Gut by
Cover of the book Coma Science by
Cover of the book Encyclopedia of Marine Mammals by
Cover of the book Surface Modification of Magnesium and its Alloys for Biomedical Applications by
Cover of the book See MIPS Run by
Cover of the book Water for the Environment by
Cover of the book Early Development in Neurogenetic Disorders by
Cover of the book Enhanced Oil Recovery Field Case Studies by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy