Pulse foods
Subtitle: processing, quality and nutraceutical applications
By: edited by Brijesh K. Tiwari, Aoife Gowan, Brian McKenna
Contributors: Gowen, Aoife
Edition: 1st ed.
Publisher: Academic Press
Published: 2011
Place of publication: Amsterdam; Boston
Language: eng
Number of pages: 475
ISBN-13: 9780123820181
Subjects: Legumes; Processing; Functional foods; Legumes as food; Postharvest technology
Notes: Includes bibliographical references and index.
Table of contents: title: Chemistry of pulses; title: Functional and physicochemical properties of pulse proteins; title: Functional and physicochemical properties of pulse starch; title: Functional and physiochemical properties of legume fibers; title: Functional and physicochemical properties of Non-starch polysaccharides; title: Postharvest technology for pulses; title: Pulse Milling technologies; title: Emerging technologies for pulse processing; title: Pulse based food products; title: Novel food and industrial applications of pulse fractions; title: By-product utilization; title: Nutritional value of whole pulse and pulse fractions; title: Role of pulses in nutraceuticals; title: Quality standards and evaluation of pulses; title: Global pulse industry : State of production, consumption & trade : Marketing challenges and opportunities.