Pulse foods [recurso electrónico] : processing, quality and nutraceutical applications / edited by Brijesh K. Tiwari, Aoife Gowen and Brian McKenna.

Colaborador(es): Tiwari, B. K., Dr | Gowen, Aoife | McKenna, B. MTipo de material: Texto

TextoSeries Food science and technology international seriesDetalles de publicación: London ; Burlington, MA : Academic Press, c2011Edición: 1st edDescripción: 1 online resource (viii, 472 p.) : illISBN: 9780123820181 (electronic bk.); 0123820189 (electronic bk.); 9780123820198 (electronic bk.); 0123820197 (electronic bk.)Tema(s): Legumes | Legumes as food | Legumes -- Processing | Legumes -- Postharvest technology | TECHNOLOGY & ENGINEERING -- Agriculture -- Agronomy -- Crop Science | Electronic booksGénero/Forma: Electronic books. | Electronic books.Formatos físicos adicionales: Print version:: Pulse foods.Clasificación CDD: 633.3 Clasificación LoC:SB177.L45 | P85 2011Recursos en línea: Libro electrónico ScienceDirect Texto

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.

Resumen: 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.

Existencias ( 1 )
Notas de título ( 5 )

Existencias
Tipo de ítem	Biblioteca actual	Colección	Signatura	Copia número	Estado	Fecha de vencimiento	Código de barras
Libro Electrónico	Biblioteca Electrónica	Colección de Libros Electrónicos	SB177 .L45 P85 2011 (Browse shelf(Abre debajo))	1	No para préstamo		380711-2001

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.

Includes bibliographical references and index.

Description based on print version record.