Pulse foods : processing, quality and nutraceutical applications /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Tiwari, B. K., Dr, Gowen, Aoife, McKenna, B. M.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London ; Burlington, MA : Academic Press, �2011.
Edición:1st ed.
Colección:Food science and technology international series.
Temas:
Legumes.
Legumes as food.
Legumes > Processing.
Legumes > Postharvest technology.
L�egumes secs.
TECHNOLOGY & ENGINEERING > Agriculture > Agronomy > Crop Science.
peulvruchten
grain legumes
gewassen
crops
peulgewassen
legumes
ingredients
voedingsmiddelen
foods
gezondheid
health
voedselverwerking
food processing
voedseltechnologie
food technology
voedselproducten
food products
Food Sciences (General)
Levensmiddelentechnologie (algemeen)
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Chemistry of pulses
  • Functional and physicochemical properties of pulse proteins
  • Functional and physicochemical properties of pulse starch
  • Functional and physiochemical properties of legume fibers
  • Functional and physicochemical properties of Non-starch polysaccharides
  • Postharvest technology for pulses
  • Pulse Milling technologies
  • Emerging technologies for pulse processing
  • Pulse based food products
  • Novel food and industrial applications of pulse fractions
  • By-product utilization
  • Nutritional value of whole pulse and pulse fractions
  • Role of pulses in nutraceuticals
  • Quality Standards and evaluation of pulses
  • Global Pulse Industry: State of production, consumption & trade; Marketing challenges and opportunities.

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