Format:
Online Ressource (viii, 472 Seiten)
,
Illustrationen
Edition:
1st ed.
Edition:
Online-Ausg.
ISBN:
9780123820181
,
0123820189
,
9780123820198
,
0123820197
,
1283171198
,
9781283171199
Series Statement:
Food science and technology international series
Content:
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
Content:
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
Note:
Includes bibliographical references and index. - Description based on print version record
,
Front Cover; Pulse FoodsProcessing, Quality and Nutraceutical Applications; Copyright; Contents; List of Contributors; Chapter 1 - Introduction; 1.1 - Pulses: what are they?; 1.2 - Pulse processing and utilization; 1.3 - Challenges in pulse processing; 1.4 - Relevance of this book; References; Chapter 2 - Chemistry of pulses; 2.1 - Introduction; 2.2 - Overview; 2.3 - Major constituents; 2.4 - Minor components; 2.5 - Conclusions and prospects; References; Chapter 3 - Functional and physicochemical properties of pulse proteins; 3.1 - Introduction
,
3.2 - Preparation of protein concentrates and isolates3.3 - Functional properties of pulse proteins; 3.4 - Food applications of pulse proteins; References; Chapter 4 - Functional and physicochemical properties of pulse starch; 4.1 - Introduction; 4.2 - Starch isolation; 4.3 - Physicochemical properties; 4.4 - Thermal properties; 4.5 - Dynamic rheological properties; 4.6 - Digestibility; 4.7 - Conclusions; References; Chapter 5 - Functional and physicochemical properties of legume fibers; 5.1 - Introduction; 5.2 - Legume dietary fibers; 5.3 - Factors affecting levels of dietary fibers
,
5.4 - Physicochemical properties of legume fibers5.5 - Physiological activity of legume fibers; 5.6 - Conclusions; References; Chapter 6 - Functional and physicochemical properties of non-starch polysaccharides; 6.1 - Introduction; 6.2 - NSP content of pulses; 6.3 - Cellulose and hemicelluloses; 6.4 - Pectin, gums and mucilages; 6.5 - Physiological effects of NSP; 6.6 - Effect of processing on NSP; 6.7 - Conclusions; References; Chapter 7 - Post-harvest technology of pulses; 7.1 - Introduction; 7.2 - Post-harvest losses; 7.3 - Drying of pulses; 7.4 - Storage of pulses
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7.5 - Effect of post-harvest technology on quality7.6 - Conclusions; References; Chapter 8 - Pulse milling technologies; 8.1 - Introduction; 8.2 - Traditional methods of dehulling, splitting and grinding; 8.3 - Modern/industrial methods of dehulling and splitting; 8.4 - Dry versus wet processes of dehulling and splitting; 8.5 - Current and future trends - improving dehulling and splitting performance; 8.6 - Distribution of pulse dehulling and splitting; 8.7 - Modern/industrial methods of milling pulse flours; 8.8 - Substitution of pulse flours into other products
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8.9 - Production of roasted pulse flours8.10 - Production of precooked pulse flours and powders; 8.11 - Production of germinated pulse powders; 8.12 - Production of pulse fractions; Acknowledgment; References; Chapter 9 - Emerging technologies for pulse processing; 9.1 - Introduction; 9.2 - Brief description of emerging technologies; 9.3 - Applications of emerging technologies to pulses and processing; 9.4 - Conclusions; References; Chapter 10 - Pulse-based food products; 10.1 - Introduction; 10.2 - Common forms of pulse foods; 10.3 - Sprouted pulses; 10.4 - Traditional fermented products
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10.5 - Developments in pulse products
Additional Edition:
ISBN 9780123820181
Additional Edition:
ISBN 0123820189
Additional Edition:
ISBN 9780123820181
Additional Edition:
Print version Pulse Foods Processing, Quality and Nutraceutical Applications
Additional Edition:
Druckausg. Pulse foods Amsterdam : Academic Press, 2011 ISBN 0123820189
Additional Edition:
ISBN 9780123820181
Language:
English
Subjects:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science
,
Medicine
Keywords:
Hülsenfrüchtler
;
Lebensmittelverarbeitung
;
Nahrungsergänzungsmittel
;
Hülsenfrucht
;
Lebensmittelinhaltsstoff
;
Lebensmitteltechnologie
;
Electronic books
;
Electronic books
;
Electronic books
DOI:
10.1016/C2009-0-61252-6
DOI:
10.1016/C2009-0-61252-6 ]
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