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008			110419s2011 ne a ob 001 0 eng d
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019			_a742426555 _a769384729
020			_a9780123820181 (electronic bk.)
020			_a0123820189 (electronic bk.)
020			_a9780123820198 (electronic bk.)
020			_a0123820197 (electronic bk.)
020			_z9780123820181
020			_z0123820189
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050		4	_aSB177.L45 _bP85 2011
082	0	4	_a633.3 _222
049			_aTEFA
245	0	0	_aPulse foods _h[recurso electrónico] : _bprocessing, quality and nutraceutical applications / _cedited by Brijesh K. Tiwari, Aoife Gowen and Brian McKenna.
250			_a1st ed.
260			_aLondon ; _aBurlington, MA : _bAcademic Press, _cc2011.
300			_a1 online resource (viii, 472 p.) : _bill.
490	1		_aFood science and technology international series
520			_aPulses 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.
505	0		_aChemistry 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.
504			_aIncludes bibliographical references and index.
588			_aDescription based on print version record.
650		0	_aLegumes.
650		0	_aLegumes as food.
650		0	_aLegumes _xProcessing.
650		0	_aLegumes _xPostharvest technology.
650		7	_aTECHNOLOGY & ENGINEERING _xAgriculture _xAgronomy _xCrop Science. _2bisacsh
650		4	_aElectronic books.
655		4	_aElectronic books.
655		0	_aElectronic books.
700	1		_aTiwari, B. K., _cDr.
700	1		_aGowen, Aoife.
700	1		_aMcKenna, B. M.
776	0	8	_iPrint version: _tPulse foods. _b1st ed. _dAmsterdam ; Boston : Academic Press, 2011 _z9780123820181 _w(OCoLC)491935045
830		0	_aFood science and technology international series.
856	4	0	_zLibro electrónico _3ScienceDirect _uhttp://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780123820181
596			_a19
942			_cLIBRO_ELEC
999			_c207632 _d207632