Pulse foods : processing, quality and nutraceutical applications
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...
| Main Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Burlington, Massachusetts :
Elsevier/Academic Press ,
c2011
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| Subjects: |
Table of Contents:
- 1. Introduction
- 2. Chemistry of pulses
- 3. Functional and physicochemical properties of pulse proteins
- 4. Functional and physicochemical properties of pulse starch
- 5. Functional and physiochemical properties of legume fibers
- 6. Functional and physicochemical properties of Non-starch polysaccharides
- 7. Postharvest technology for pulses
- 8. Pulse Milling technologies
- 9. Emerging technologies for pulse processing
- 10. Pulse based food products
- 11. Novel food and industrial applications of pulse fractions
- 12. By-product utilization
- 13. Nutritional value of whole pulse and pulse fractions
- 14. Role of pulses in nutraceuticals
- 15. Quality Standards and evaluation of pulses
- 16. Global Pulse Industry: State of production, consumption & trade; Marketing challenges and opportunities